Category: Lunch

Recipes for a quick lunch today or an upscale luncheon gathering.

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Farmstand Gazpacho Soup Recipe {#SundaySupper}

Farmstand Gazpacho with vinerippened tomatoes and fresh peppers @AnAppealingPlan by #Kraylfunch 1000x

Farmstand Gazpacho with vinerippened tomatoes and fresh peppers in a french inspired loins head bowl from lenox french chefs collection @AnAppealingPlan by #Kraylfunch all 1000x

Farmstand Gazpacho with vinerippened tomatoes and fresh peppers in a french inspired loins head bowl from lenox french chefs collection @AnAppealingPlan by #Kraylfunch 1000x

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

Be sure to visit all the Sunday Supper Community Bloggers and say hi!!

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Grilled Mexican Corn Recipe with Blue Cheese

In the farm world of yester-year there is a saying “knee-high by Fourth of July”. It means all is well with your corn crop and the growth is on schedule. Well these days you can get fresh corn as early as Memorial Day – or year round in some parts – but the I still believe the sweetest corn is late season corn grown in New Jersey {sorry… it’s the Jersey girl in me that I just can’t shake!}. Late season Jersey corn hardly needs butter, just a touch of salt and pepper and it is perfect!

A Grilled Mexican Corn Recipe for Summer Entertaining from AnAppealingPlan.com by @KraylFunch (4) 1000x

Early season corn, however, frequently needs a little more dressing up to bring out the flavor and an easy grilled Mexican corn recipe does the trick for me. Also known as Mexican street corn, or Elotes, is a basic traditional recipe using mayonnaise, sour cream, queso fresco or cotija, chili powder, fresh lime and of course a charcoal grill.

You know I always like to add a special touch to the look of the table and for this Mexican corn recipe I stripped back the husks, removed the silk and tied them back with bakers twine. The effect is super chic and it also creates a natural handle for serving and eating the corn. If you or your guests prefer they can easily snap off the top once the corn is grilled.

A Grilled Mexican Corn Recipe for Summer Entertaining from AnAppealingPlan.com by @KraylFunch (49)

A Grilled Mexican Corn Recipe for Summer Entertaining from AnAppealingPlan.com by @KraylFunch (50) 1000x

This subtle twist on the original grilled Mexican corn recipe offers the tangy bite of blue cheese and thyme – and the benefit of using ingredients easily found in most stores around the country. The thyme came straight from the herb garden at my mother’s house so it included extra love – but you can use traditional thyme as well, or really any herb growing in your garden this season.

A Grilled Mexican Corn Recipe for Summer Entertaining from AnAppealingPlan.com by @KraylFunch (41) 1000x

This recipe is great for summer entertaining because you par-cook the ears before placing them on the grill which will save cooking time when your guests are arriving as well as space on the grill for the other items on your menu. Be sure your grill is hot before placing the ears on, you are mainly using it for grill marks and the smokey charcoal flavor, a low heat may cook the corn more than you wish – you may also adjust the boiling portion if your prefer to cook them completely on the grill.

A Grilled Mexican Corn Recipe for Summer Entertaining from AnAppealingPlan.com by @KraylFunch (93) 1000x

Grilled Mexican Corn with Blue Cheese

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

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Farmers Market Inspired Menu + Gathering

The summer entertaining season is upon us – at last it is time to open the windows, brush off the patio and invite your neighbors over for dinner outdoors. Time to raid the garden, or local market, for seasonal produce just off the vine and bunches of the freshest herbs available. Time to create a menu inspired by farmers market finds that not only wows your guests, but also minimizes time in the kitchen and maximizes time spent with friends around the table.

IHA_KRAYL_FUNCH_STAUB_FARMERS_MARKET_MENU_1_50 1000X664

No summertime menu is complete without tomatoes. Tomatoes are a must have. Even with the smallest of gardens, you can grow at least one heirloom variety – if you are not blessed with a green thumb, not to worry, your local market most likely will carry more than enough to keep you stocked for the season. And to bring out the best in these gems of the garden – fresh herbs aplenty!

If you have followed my blog for any length of time, you know I am all about outdoor entertaining, easy recipes and setting a gorgeous table, so I was floored when I recently came across the Tomato Cocoette from Staub which allowed me to have all three in one chic vessel! It’s the perfect container to cook and serve your farmers market inspired recipes. In fact, I was easily able to cook my Lemon + Baby Spinach Israeli Couscous and Tomatoes Provençale at one time, bring it from the oven to the table while keeping the food warm and also add that special piece to engage my guests in conversation while I was finishing up the remainder of the meal preparation.

GET THE RECIPES + LEARN MORE HERE::

IHA_KRAYL_FUNCH_STAUB_FARMERS_MARKET_MENU_3_7403 1000X664

IHA_KRAYL_FUNCH_STAUB_FARMERS_MARKET_MENU_4_7443 1000X1504

 

GET THE RECIPES + LEARN MORE HERE::

Disclosure: I have been selected by the International Housewares Association to be a contributor for Inspired Home. While I have been compensated for my time, my opinions, recipes, photography, reviews and ideas are my own.

 

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

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Green Asparagus Soup with Seared Scallops {#SundaySupper}

Asparagus Soup is the perfect way to savor this early spring vegetable.

Asparagus season runs February through early June but the vegetables are at their peak in March and April – grab them while you can to whip up a batch of soup. This Green Asparagus Soup with Seared Scallops is ideal for a rich first course or in a larger portion a main entree. Warm crusty bread and cold salted butter would be an ideal companion.

Creamy Asparagus Soup with Seared Scallops AnAppealingPlan.com via @KraylFunch - 6334b

I have found that Asparagus is best eaten when freshly picked or purchased – if you find you have purchased it advance of when you will use it, store it in a refrigerator in a container of water standing upright with the tips covered with a plastic bag to retain moisture and freshness.

Like spinach, asparagus should be washed to remove any grit from the tips before using. Trim the ends of the stalks before cooking or pealing as they tend to be tough and dry out quickly.

Creamy Asparagus Soup with Seared Scallops AnAppealingPlan.com via @KraylFunch - 6301

 

GREEN ASPARAGUS SOUP WITH SEARED SCALLOPS

INGREDIENTS

2 lb. asparagus
8 tablespoons {1 stick} unsalted butter
6 shallots, minced
Salt and freshly ground pepper, to taste
2 cups heavy cream
2 cups stock, chicken or vegetable
4 cups firmly packed chopped fresh spinach
6-8 ounces fresh sea or bay scallops

METHOD

Snap off the tough stem ends from the asparagus spears and discard. Cut the top 2 inches off of 8-10 of the spears, set aside to use as garnish, then cut the remaining spears into 1-inch lengths. Chop all remaining asparagus into 1-inch pieces.

Bring a large pot two-thirds full of salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, about 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to an ice bath to stop the cooking. When the asparagus is cool, drain and set aside.

In a large soup pot over medium heat, melt 6 tablespoons of the butter. When the butter is just hot, add the shallots {retain about 1/2 a shallot to use as the crispy shallot topping} and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more.

Carefully pour the soup into a blender and puree until smooth. Strain the soup to remove remaining asparagus pulp to a clean saucepan and keep warm.

Add butter and the reserved shallots to pan and cook until crispy. Set aside.

Season the dry scallops with salt and pepper. Working in 2 batches, cook the scallops.
In a small sauté pan over medium-high heat, melt 1 tablespoon butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side. Do not over cook the scallops, they tend to continue cooking in the warm soup. Divide the scallops among warmed soup bowls.

Add garnish asparagus tips to the sauté pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper.

Ladle the soup into the bowls, garnish with the asparagus tips and crispy shallots. Serve immediately.

Serves 4-6

 

Today the Sunday Supper gang is celebrating Spring!!

See all the Spring Fling Sunday Supper recipes below ::

Beverages

Appetizers

Sides

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Navy Bean + Kale Soup Recipe {#SundaySupper}

White Navy Beans and chicken broth form the base of this soup made with fresh kale, celery, carrots and tomatoes. Simmer this Navy Bean and Kale Soup on the stove and warm up the kitchen as well as your family for dinner time.

According to lore…The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. These small white beans are available year-round in prepackaged containers as well as bulk bins. Canned navy beans are also available year round at most markets.

Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavored beans that are dense and smooth.

Navy Bean and Kale Soup Recipe @AnAppealingPlan @kraylfunch DSC_5684 revised

NAVY BEAN + KALE SOUP

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 red onion, peeled finely diced
  • 1 sweet white onion, peeled finely diced
  • 2 carrots, finely diced
  • 3 sticks celery, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fennel seeds
  • 1 – 28 ounce can peeled San Marazano tomatoes
  • 3 cups navy beans, soaked or drained
  • 3 sprigs thyme
  • 1 quart {4 cups} chicken stock
  • 4 cups water
  • 1 pound small white potatoes, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 bunch kale, roughly cut into 1/2 inch wide ribbons
  • extra virgin olive oil, to serve
  • parmesan cheese, to serve
  • sourdough bread, to serve

METHOD

In a large saucepan, heat oil over a medium low heat and add onion, carrot, celery, chopped garlic and fennel seeds. Cover and cook stirring occasionally for approx 25 mins or until vegetables are very soft and sweet but not browned. Add tomatoes and bring to a simmer, stir to break up tomatoes.

Add stock and water, bring to a simmer. Stir in thyme, drained beans, potatoes, kale and season well. Simmer, stirring periodically, for at least half an hour. Remove thyme sprigs.

Divide between warmed soup bowls and drizzle with extra virgin olive oil. Serve hot with grated Parmesan cheese.

 

Visit all the Sunday Supper Beantastic recipes this week and leave a comment to let them know what you like best about their recipe!

Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Cheesy Thyme Baked Acorn Squash with Toasted Pumpkin Seeds {#SundaySupper}

Cheesy Thyme Baked Acorn Squash With Toasted Pumpkin Seeds @AnAppealingPlan #Fall #Recipes 1

The fall season brings an abundance of new flavors and ingredients to the markets. This easy roasted butter nut squash recipe requires just a few ingredients and can be prepped in advance. Serve it as a lunchtime snack or side dish at dinner.

CHEESY THYME BUTTERNUT SQUASH WITH PUMPKIN SEEDS

INGREDIENTS

  • 2 acorn squash {1 pound each}, halved lengthwise, seeded
  • Salt and pepper
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons fresh thyme, finely chopped
  • 8 sprigs thyme
  • 1/2 cup grated Parmesan {2 ounces}
  • 1/2 cup toasted pumpkin seeds

DIRECTIONS

Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper.

In a small pan warm cream and chopped thyme, divide among halves.

Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Remove from oven and cut into wedges. Sprinkle each wedge with Parmesan, top with thyme sprig and bake until cheese is melted and golden, 10 to 15 minutes more.

Sprinkle pumpkin seeds on top and serve warm.

Cheesy Thyme Baked Acorn Squash With Toasted Pumpkin Seeds @AnAppealingPlan #Fall #Recipes 2

What’s your favorite squash recipe? Let me know in the comments.

Our hosts for today’s Squash Fest party are Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva — thanks ladies

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And, if you are looking for even more easy holiday entertaining, check out An Appealing Plan the book.

I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations.To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. 

 

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Be sure to check out the other Squash Fest recipes from the entire Sunday Supper community!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Chilled Spring Pea +Mint Soup

Springtime is all about fresh ingredients. This chilled soup recipe combines two spring favorites Peas and Mint to one tasty chilled soup. It’s time to forget what you think about pea soup. The bright color and garden fresh flavors of this Spring Pea and Mint soup will make even the biggest doubters come around.

chilled spring pea soup on An Appealing Plan by Krayl Funch

 

CHILLED GREEN PEA + MINT SOUP

INGREDIENTS

2 tablespoons unsalted butter
3 cups coarsely chopped onion
Coarse salt and freshly ground pepper
4 cups vegetable broth
2 cups water
6 cups fresh peas
3 cups packed flat-leaf parsley leaves
1 cup packed mint leaves
2 tablespoons fresh lemon juice
1/4 cup crème fraiche, for garnish
Pea shoots, for garnish

DIRECTIONS

Melt butter in a large pot uncovered over medium heat. Add onion and 2 teaspoons salt; cook, stirring occasionally, until onion is translucent, about 5 minutes.

Add broth and water, bring to a boil over high heat. Stir in peas and return to a boil. Remove from heat and stir in rough chopped parsley and mint. Puree soup in a blender or using an immersion blender, until very smooth. Transfer to a clean bowl and stir in lemon juice. Season to taste with salt and pepper.

Chill soup in refrigerator for 1-2 hours or overnight.

Serve chilled in soup bowls and garnish with crème fraiche, and pea shoots.

This recipe is one of my absolute favorites and is actually a sneak peak since it will also be included in my upcoming book. We are shooting the tablescapes and recipes weekly and I am getting more and more excited for the launch everyday.  Learn more here + have a chance to win a copy. Or learn more about hosting a launch event here. The book has launched!!

An-Appealing-Plan-the book by Krayl Funch Cover Image

 

Be sure to visit all the other fantastic recipes and blogs included in this week’s event. They have really gone all out with the food and mom love. It is an honor to be apart of this group as well as this week’s Sunday Supper Super Star!! Read the full article here and check out all the previous Super Stars.

Mother’s Day Breakfast:

Mother’s Day Appetizers:

Mother’s Day Soups, Salads and Sides:

Mother’s Day Main Dishes:

Mother’s Day Desserts:

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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Fresh Fennel Citrus Salad

This Fennel Citrus Salad combines three of my favorite flavors into one dish- fennel, red onions and radishes –  it is a favorite of mine to pair with grilled tuna on a summer night, or heaped on top of a bed of arugula for a refreshing lunch.

I’m not sure when I first fell in love with fennel, or red onions, but radishes are a completely different story. I clearly remember eating radishes as a young kid when my mom prepped them for salads. I would grab a whole one and savor the crisp cool peppery-ness of those little red beauties.

 

FENNEL CITRUS SALAD

INGREDIENTS:

1 fennel bulb
6-7 radishes, sliced
1/2 red onion, sliced
1 large red grapefruit
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 feaspoon fresh round pepper

METHOD

Remove tall leafy greens from the top of fennel bulb and save for later. Slice Fennel in quarters, remove the dense center, then slice in thin {1/4 inch} slices. Place in a large salad bowl. Add sliced radishes and red onion and mix together.

In a smaller separate bowl place olive oil, honey, salt, pepper and the juice of half the grapefruit. Combine ingredients until the honey is thoroughly mixed in.

Slice the remaining grapefruit half and slice into small sections, chill until ready to serve.

Remove small pieces of the green fennel tops and chop to bite size pieces, 1/4 cup to 1/2 cup. Chill until ready to serve.

In the large bowl, pour dressing mixture and combine. Chill.

Prior to serving add grapefruit sections and fennel greens to the other salad ingredients and combine.

Serve and enjoy!

 

Be sure to visit all the other Sunday Supper participants and check out all of their 5 ingredient or less recipes, it is amazing what you can do with what you already have in your pantry!

Appetizers, Salads and Starters

Sides and Accompaniments

Main Dishes

Desserts and Beverages

 

Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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Family Style Tablescape: Houston’s Chicken Tortilla Soup

During the time I commuted from Bucks County, PA to work in New York we would always make it a point to keep our schedules open on Tuesdays to ensure we could get out for lunch. Why? Because Tuesdays are the only day Houston’s serves it’s Chicken Tortilla Soup. You may think, how can one recipe be that much better? Well I’m not exactly sure, but it is. Believe me.

The bad news: Houston’s doesn’t officially post the recipe.
The good news: I found a few other loyalists that have shared what seems to be pretty darn close version of it.

An Appealing Plan Houstons Tortilla Soup Recipe #sundaySupper

I did make a few adjustments and wasn’t able to find the thin tortilla strips they serve it with. Overall it is so delicious we had it for breakfast the morning after I made this batch.

Invite your family over and serve it family style to allow everyone to put as much or as little of the garnishes as desired.

Houstons Chicken Tortilla Soup Recipe and Tablescape ideas @AnAppealingPlan - close up soup

CHICKEN TORTILLA SOUP

INGREDIENTS

  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1 large onion
  • 1/4 cup minced garlic
  • 1/4 cup Masa flour
  • 12 oz. ground corn tortilla chips
  • 1 1/2 Tbsp. ground cumin
  • 1 1/2 Tbsp. ground chili powder
  • 1/2 Tbsp. ground black pepper
  • 4 quarts chicken stock
  • 1/4 cup chicken base
  • 4 cups shredded chicken*
  • 1/4 cups chopped fresh cilantro
  • Salt and ground pepper to taste

Garnishes:

  • Avocado
  • Sliced Limes
  • Monterrey Jack Cheese
  • Additional Fresh Cilantro
  • Crushed Tortilla Chips

DIRECTIONS

1- Melt butter in soup pot. Add olive oil, diced onion, and garlic. Sautee on medium only until onions are softened and clarified. Salt lightly.

2- In separate bowl mix Masa flour, ground tortilla chips, cumin, chili powder, and 1/2 tablespoon black pepper together.

3- Add the dry mix to the onions. Cook for a few minutes, until the raw flavor of the flour should have cooked out. Salt lightly.

4- Slowly add the chicken stock and chicken base.

5- Blend the mixture with a hand blender, until all of the flour pieces have blended out and the soup is completely smooth.

6- Bring the soup to a boil, and allow to cook/boil/reduce for a few minutes until the soup has thickened slightly and coats the spoon. Salt and pepper to taste.

7- Ladle soup into bowl top with chicken and cilantro.

8- Garnish each serving with plenty of avocado, crushed tortilla chips, shredded Monterrey cheese, lime slice and a few extra sprinkles of cilantro.

 

NOTES

*Marinate chicken breasts in lime juice and salt, then broiled on low for a soft and flavorful chicken to add to the soup. Shred with two forks.

* I honestly can’t remember if the served it with or if I added the lime. But if you are a fan, lime makes all the difference.

X Houstons Chicken Tortilla Soup Recipe and Tablescape ideas @AnAppealingPlan - table ideas

TABLESCAPE TIPS:

* Family Style service refers to placing bowls or platters of menu items on the dining table and guests are able to serve themselves. Bowls and platters remain on the table and are passed as needed.

* Stack Rustic wooden bowls and hand thrown earthenware plates. One for each guest plus a few extra for seconds.

* Offer each garnish in a separate bowl with a wooden serving spoon. Be sure to overfill bowls so guests feel free to add as desired without concern for taking the last bit.

* Offer additional course sea salt and ground black pepper in small rustic vessels with individual wooden spoons.

* Serve soup in bowl that will retain heat such as this wooden salad bowl from the 70’s. Refill the bowl to keep it hot as guests arrive.

The #SundaySupper family will be digging out their stock pots and slow cookers to serve up these amazing soups:

Do The Chicken Dance (chicken {or other poultry} soups)

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COVER-Krayl-An Appealing-Plan- FINAL-page1

And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

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Asparagus Soup… Cold Spring Trend

We all know there is more than one way to do pretty much everything but when I came across “Asparagus Soup with Poached Egg” twice in two days and thought it was worth testing and sharing.

The first one is from Williams-Sonoma and I found it when I was at my local shop drooling over pretty much everything in the shop. They had recipe cards on the counter and this one caught my attention as someone in my house is a poached egg freak. So I am always looking for new recipes to make.

The second came to me today via email from the About.com Food e-newsletter along with other tasty cold soups. Perfect timing for the warm weather the entire country is having.

Being in the height of the Asparagus season, it should be fairly easy to acquire  most of the ingredients called for in the recipes. Even easier if you are growing your own…. I will be testing them both at our home over the weekend and posting the results but would love to hear your feedback as well and which one you prefered, why, etc.. {with pictures of course!!}

Happy Spring!! ~ kf.

Williams-Sonoma: ASPARAGUS SOUP WITH POACHED EGGS

Ingredients:

•2 Tbs. olive oil

•1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise

•Kosher salt and freshly ground pepper, to taste

•1 tsp. minced garlic

•1 tsp. Hungarian paprika, plus more for sprinkling

•1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces

•2 Tbs. chicken or vegetable stock concentrate

•3 cups water

•1 cup baby spinach leaves

•6 poached eggs

•Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish

Directions:

In a Cuisinart soup maker and blender over high heat, warm the olive oil for 5 minutes. Add the leek, season with salt and pepper and cook, using the stir function occasionally, for 10 minutes. Add the garlic and the 1 tsp. paprika and cook, using the stir function occasionally, for 2 minutes. Add the asparagus, stock concentrate and water and cook, using the stir function occasionally, until the asparagus is tender, about 15 minutes.

Place the spinach on top of the soup mixture and cook for 1 minute. Using a towel, hold the lid down and blend on the highest setting until the soup is smooth.

Season the poached eggs with salt and pepper and lightly sprinkle with paprika. Pour the soup into 6 warmed bowls and top each with 1 poached egg. Garnish with tarragon, parsley and chives and serve immediately. Serves 6.

About.com: Cream of Asparagus Soup with Poached Egg

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

•2 bundles green or white asparagus, trimmed

•1 leek, washed and trimmed

•½ stick/50g Butter

•1 pint/400ml vegetable (or chicken stock for a non vegetarian soup)

•1 tbsp heavy cream

•1 tbsp olive oil

•4 medium eggs, poached

Preparation:

Serves 4

•Cut the asparagus into 1″/3cm lengths.   Reserve the tips and set aside.

•Halve the leek lengthwise and cut into ½”/1 cm pieces.

•Melt the butter in a large saucepan and add the leek and asparagus.  Sauté for 3 minutes, until the vegetables are starting to soften.  Add the stock and bring to the boil.  Simmer for 10 minutes, until the asparagus is soft and cooked through.

•Blend the soup in a food processor or with a hand blender, until smooth.  Season to taste with sea salt and black pepper and return to the pan.  Add the double cream and warm through.

•Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan.  Griddle the asparagus for 2 minutes.  Serve the soup in warmed soup bowls if eating warm, or leave to cool if wanting to serve cold. Top each bowl with a lightly poached egg and some asparagus tips.