To kick off the New Year, Hubby, Sis-in-law and her partner, and I planned a lil park picnic. Yes, it was 40 degrees outside, but the sun was shining and the air was fresh!
I put together a cheese plate of sorts with veggies, fruits, carbs, and dips. It’s always fun to use my tiny cheese knives, and I love mixing and matching snacks. I also attempted a lemon dressing/dip (recipe below!).
We tossed together a salad (Trader Joe’s kale-cabbage-pistachio-ginger salad pack for the win ~ I’m a huge fan of all of their salad packs!) and I made roasted broccoli with dates and a lemon herb sauce (recipe below because it was delicious!)
We also had homemade pumpkin soup! And homemade hummus! And more cheese! And more carbs!
It was so lovely to spend a relaxing afternoon with great people in the natures. How did you celebrate New Year’s Day? Share below!
Recipes, as promised!
1/2 c olive oil
Juice of 2 lemons
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Whisk all the ingredients!
Pairs well with cucumber slices!
Roasted Broccoli with Lemon Herb Sauce
Adapted from Ashley Munro
1/3 c olive oil
Zest and juice of 1 lemon
1 tsp thyme, chopped
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 head broccoli, cut into bite-sized pieces
3 Medjool dates, pitted and chopped
Few springs parsley, chopped
1 tbsp goat cheese, crumbled
Preheat oven to 400F.
Mix together olive oil, lemon zest and juice, thyme, garlic, salt, and pepper.
Coat broccoli in lemon herb sauce, and place on lined baking sheet.
Bake for 20 min, flipping once.
Add dates (by hand – it’s easier to separate the pieces and mix them in) and parsley.
Transfer to serving bowl and top with goat cheese and more parsley.