Honey-Lemon Vinaigrette

Honey-Lemon Vinaigrette:
2 tablespoons lemon juice
3 tablespoons honey
3 tablespoons olive oil
pinch of sea salt
pinch of ground black pepper

Whisk together and mix with your salad immediately before serving. Chopped shallot, raw or sauteed in olive oil, may also be added to this dressing.

Key Lime Pie

Key Lime Pie ranks up there with Mojitos in my list of favorite summer treats. This pie is guaranteed to be a success at all summer parties, with the added bonus that it is extremely simple and inexpensive to make! Laura enjoys pairing her pie with lager, though we typically recommend something a bit lighter.

Ingredients:
Between 3-5 Egg Yolks
14oz can Sweetened Condensed Milk
1/2 cup lime juice
Zest from 1 lime
Graham Cracker Crust

- Preheat oven to 350 degrees
- Beat the egg yolks until they are somewhat light and fluffy in texture
- Gradually add the condensed milk and continue to beat
- Mix in lime juice and zest from 1 lime (a few teaspoons)
- Pour into graham cracker crust and bake for 10 minutes
- Allow the pie to cool, then refrigerate and top with whipped cream.

Rather than spending all day squeezing limes/hunting down actual key limes, I opted to use the pre-packaged juice that comes in little lime/lemon shaped squirt bottles at the supermarket. The half cup required for this recipe is a little over 1/2 a bottle.

Enjoy!

Zucchini with Thyme and Roasted Asparagus

Zucchini:

4 zucchini
Lemon
Fresh Thyme
Olive Oil
Kosher salt and pepper

Slice zucchini. Heat olive oil in pan. Add zucchini once oil is hot. Cook for a few minutes, add in salt, pepper, thyme, cook a few more minutes. Squeeze lemon over top.

Roasted Asparagus:

Asparagus
Shallot
Garlic
Kosher Salt and Pepper
Olive Oil

Preheat Oven to 400. Trim asparagus ends. Place on foil or a pan. Mince shallot and garlic. Add mince shallot, garlic, salt, pepper, and olive oil and coat. Roast in oven until done.

White Beans and Roasted Garlic

Roasted Garlic:

Preheat oven to 400. Take one head of garlic and peel of first few layers of skin but not all of it. Slice tops off as evenly as possible. You won't be able to hit all of the tops but you'll get most of them. Pour some olive oil on top. Wrap in foil and bake for 30 - 40 or minutes.

Bean Dip:

2 cans of cannelloni beans (big or small)
shallot
Lemon
Olive Oil
Fresh Parsley
Kosher salt and pepper

Mince shallot and saute in olive oil. Rinse beans and add them to pan to saute. Squeeze fresh lemon juice over mixture. Season with kosher salt and pepper, add in chopped parsley, mash beans with fork/spoon/spatula.

Suggested serving methods: Get some good bread and toast in the oven. Spread roasted garlic on bread and top with white beans. You can also top off with some Parmesan shavings. Or you can mix the roasted garlic cloves in with the beans and run it through a blender to make a smooth dip.

Ladies Supper Club - Melissa's Patio

Apple-Manchego Salad (pictured, right)
Tomato Bruschetta
Zucchini sauteed with fresh thyme (pictured, left)
White bean dip with roasted garlic
Roasted Asparagus (pictured, left)
Artichoke Dip (pictured, top)
Rosemary Sea Salt Bread
Suni's Homemade Flan

Bitch Bubbly

Gratuitous Dog Photos

Ladies Supper Club is under fattack!