Homemade Organic Lavender Honey {#SundaySupper}

Perfect to make and keep on hand to add to hot tea or to add a wonderful natural sweetness to your favorite cocktail, this Lavender Honey is also the perfect gift from the kitchen to bring as a hostess or “welcome to the neighborhood” gift.

Organic Lavender Honey


  • 1/4 cup lavender flowers, organic or culinary
  • 2 cups local organic honey


In a small pan, heat honey on low heat until it is thin and slides off a metal spoon easily.

Add lavender flowers to honey and stir to combine. Heat on low for an additional 5 minutes, stirring occasionally.

Remove from heat and allow to cool slightly.

Using a fine strainer or cheese cloth, pour the honey through to remove lavender flowers, into an airtight container to store until ready to use.

Mix Lavender Honey into hot water for a mid morning beverage, in hot tea before bed and let the aroma relax you, add a tablespoon into your favorite cocktail recipe to add a touch of natural sweetness with an herbal essence or spread some over butter onto warm toast.

Fill your favorite glass vessel with the Lavender Honey, add a few flowers on top, seal with an air tight lid – I suggest using Weck Jars due to their high quality and style but any airtight jar with work well.

Be sure vessel is free of any residue by wiping down the outside.

Tie a ribbon around the neck of the jar adding a gift tag with a recipe option on the back. .


Be sure to visit all the other SundaySupper contributors pages {links below} to find inspiration for this seasons gift giving from the kitchen and head over to visit my Cookbook Round-up of my top 10 must have books for gifting this holiday season.

Now its your turn :: leave a comment below letting me know what was your favorite homemade gift you ever received.



Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Mapo Tofu Recipe from #SteamyKitchen Healthy Asian Favorites

Jaden Hair, first “came into my life” in 2009 at the social media conference Social Fresh . My boyfriend at the time, now my husband, was representing an online course and she had stopped his table to get more information on SEO and building an online presence. She obivously made an impression, after the event he gave me her name and said I should look her up. A few months later, after I had moved to Florida, I went to my first networking event and it just so happened to be the book launch for her first book, 101 Asian Recipes Simple Enough for Tonight’s Dinner. Last year I attended TECH Munch Tampa and who was one of the speakers? You guessed it, Jaden.

Fast forward to today, a few books and websites later, Jaden has obviously figured out SEO among many other things related to building a fantastic business around her love of cooking. When Isabel, of Sunday Supper, offer an opportunity to make one of the recipes out if the new Steamy Kitchen Healthy Asian Favorites Cookbook, and the opportunity to give a book away to one if my followers, I jumped on it!

Jaden started Steamy Kitchen in 2007 and six years later, built herself an empire from her small blog that now employs her entire family. She currently has her own line of rice bran oil, branded woks, and a regular spot cooking on-air on Daytime.

Steamy Kitchen Healthy Asian Favorites CookbookWithout further delay….here is her new book: Steamy Kitchen’s Healthy Asian Favorites


Join the Sunday Supper Team along with Jaden Hair this Sunday at 7pm Eastern Time on twitter, just follow the #SundaySupper hashtag. We are giving away 20 copies of Steamy Kitchen’s Healthy Asian Favorites Cookbook. You don’t want to miss this week’s #SundaySupper Event!

Twenty of our #SundaySupper Contributors have received Steamy Kitchen’s Healthy Asian Favorites Cookbook and are excited to share recipes from this cookbook.




2 teaspoons cooking oil
1/2 onion, diced
1/4 pound ground turkey, lean beef, pork or mushrooms
2 cloves garlic, finely minced
1/2 vegetable stock
1 tablespoon oyster sauce
14 ounces firm tofu, cubed
2 cups frozen peas and carrots
1/4 cup water
1 teaspoon cornstarch
1 green onion, chopped
Hot chili sauce, such as sriracha

Heat a sauté pan or wok over medium-high heat. When hot, swirl in the oil, add the onion and cook for 2-3 minutes, until onion is softened and translucent. Add the meat and use your spatula to stir and break up.

When the meat begins to lose its pink color, add the garlic and stir-fry for 1 minute. Stir in the stock and oyster sauce and bring to a simmer. Add tofu and peas ans carrots. Cover and cook for 2 minutes.

In a small bowl, whisk together the water and cornstarch. Stir this mixture into the pan nd let ooh for 2 minutes longer. Stir in the green onions and season with hot sauce, to taste. Serve immediately.


Disclosure Statement: I was provided with a copy of Steamy Kitchen’s healthy asian favorites for my review. All opinions are my own.

Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.



Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry:

1. Tell me what your favorite Asian dish is in a comment below – AND – with your twitter handle in the comment. Comment must be posted by 8pm Eastern time today (Sunday, March 10, 2013).

2. Join in the conversation during the live #SundaySupper chat on twitter from 7 to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.

The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.

Join the Sunday Supper Team along with Jaden Hair this Sunday at 7pm Eastern Time on twitter, just follow the #SundaySupper hashtag.  We are giving away 20 copies of Steamy Kitchen’s Healthy Asian Favorites Cookbook.  You don’t want to miss this week’s #SundaySupper Event!

Here is the list of #SundaySupper Contributors who will be giving away a copy of Steamy Kitchen’s Healthy Asian Favorites Cookbook and the recipes they will be sharing:

Tofu-Mushroom Miso Soup 

Crispy Rice Patties

  • Juanita’s Cocina
  • Basic and Delicious

Thai Larb Lettuce Chicken Cups

Miso Cod

Sake Steamed Mussels

Salmon Honey Teriyaki

Korean Beef Bites

Mapo Tofu

Mango Brulee

We are sharing more Steamy Kitchen inspired recipes. The following Sunday Supper Contributors are joining us with some of their favorite recipes from the Steamy Kitchen website:

  • Kung Pao Chicken by Cravings of a Lunatic
  • Prime Rib Roast with Miso au jus by The Urban Mrs.
  • Kickin’ Tequila Shrimp by Gourmet Drizzles
  • Korean Beef Rice Bowl by Crispy Bits & Burnt Ends
  • Pan Fried Shrimp and Pork Fried Potstickers by Dinners, Dishes and Desserts
  • Shrimp Curry by Ninja Baking


Follow Steamy Kitchen: Facebook | Twitter | Pinterest

Purchase Steamy Kitchen’s Healthy Asian Favorites Cookbook


Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

Recipe #2 on my quest to cook through Mastering the Art of French Cooking by Julia Child, this recipe is a variation on the Gratin de Pommes de Terre aux Anchois, but as I was missing the leeks from last week’s Quiche aux Champignons, I decided they would be the perfect addition to the dish for this week’s SundaySupper event with Chantal. OK, admittedly mostly because I have this fantastic Chantal dish that I love but rarely use and as you may know by now I am always up for an excuse to use a dish or platter.

For this preparation, I opted to make a true Gratin as described by Julia as basically a Quiche minus the pastry shell, baked in a dish and usually more substantial in its ingredients. I plan on serving this as a side item with roasted chicken for the perfect fall dinner.


  • The leek cooking technique created soft leeks full of flavor that really could be added to any dish or used as a topping for fish or chicken.
  • The value of using lids on pots. Seems simple and 101 but the items retain their moisture, or even create more, and cook evenly.


  • Use slightly less butter. Probably cut this on the onion portion.
  • Use slightly more pepper. Possibly use a herb…sage…
  • BIG TIP: There was more liquid in the dish after baking than expected. For the future: Make sure potatoes are fully drained. Even on a towel before adding. Make sure all leek liquid is cooked off before adding to dish.


Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}


  • 1 lb. sliced white of leek (about 3 ½ cups)
  • ½ cup water
  • 1 tsp. salt
  • 3 cups chopped potatoes
  • 2/3 cup minced onions
  • 6 tb butter (3 for leeks / 3 for onions)
  • 3-4 cup baking dish such as an 8-inch Pyrex pie plate
  • 3 eggs beaten
  • 1 ½ cups whipping cream
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ¼ cup grated Swiss cheese


Preheat oven to 375 degrees

Boil Leeks over moderately high heat in a heavy bottomed, covered saucepan with the water, salt, and 3 Tb. butter until liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender.

Cook onions slowly in 3 Tb. butter for 5 minutes, until tender but not browned.

Drop potatoes in boiling salted water and cook for 6-8 minutes or until barely done. Drain thoroughly.

Butter the baking dish. Layer 1/2 potatoes, onions and leeks then repeating with 2nd ½ of all.

Combine eggs, whipping cream, salt and pepper. Whip. Pour over potatoes, onions and leek in dish. Spread cheese over top.

Bake for 30-40 minutes in upper third of oven until top is nicely browned.

Gratin de pommes de terre #JuliaChild via @AnAppealingPlan

gratin de pommes de terre #JuliaChild via @AnAppealingPLan

Did you enjoy this? Sign up below to receive recipes, tips and other weekly updates free! And be sure to leave a comment below.

~ Krayl

kickstarter - AnAppealingPlan Book LeaderBoard passion to print large #CelebrateEveryday 728 x 90

These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish. Many are giving away their dish along with their pie to brighten someone’s day.

As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.

Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


Quiche aux Champignons {Mushroom Quiche}

 Oh Julia!

{note – this post has been recently “republished” under Julia’s Mushroom Quiche – read it here. Enjoy them both!}


Two weeks ago my copy of Mastering the Art of French Cooking by Ms Julia Child arrived at my door. I finally had the opportunity to crack it open. This being my first official attempt at making one of her recipes I decided not to go nuts and to purchase the pie crust rather than risk a ruined Quiche due to a failed crust. Next time I promise to go all in.

The recipe is actually incredibly simple and although I risk the lighting bolt coming down and hitting me for saying that I may change anything of the Masters recipes, I would revise a few things for the next version.


* The mushroom cooking technique was fantastic and has been added to my skill set. When reading the recipe I thought I was miss-reading on the mention of “uncover and boil liquid till mushrooms are sautéing in their butter”. Boil? What liquid?? I was only adding a mere 2+ tablespoons of any liquid… Turns out once you uncover you actually do have quite a bit of liquid that needs to be cooked down, even 1/2 cup or so. Brilliant! And delicious.

* Addition of nutmeg – Genius. Adds a special flavor that you can’t necessarily place but creates a warmness.


* Butter: I would skip the final addition of the butter peas on top. Seemed to leave mark & didn’t seem to add anything that wasn’t already there.

* I am an EXTREMELY visual person and by the surface of my Quiche you would not believe how tasty it is. I would be sure to place a few of the mushrooms closer to the surface so they peak through. AND I might even throw a green herb in the final mix to again add color & visual appeal.



Quiche aux Champignons
 {Mushroom Quiche}

Adapted from Julia Child, Mastering the Art of French Cooking

Serves 4-6


  • 3 tablespoons unsalted butter
  • 2 tablespoons diced shallots
  • 1 lb large white mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons port
  • 3 eggs
  • 1 1/2 cups whipping cream
  • 8-inch partially-cooked pastry shell
  • 1/4 cup grated Swiss cheese
  • 1/2 teaspoon pepper
  • pinch of Nutmeg
  • 1 tablespoon butter cut into pea-sized dots


1. Preheat oven to 375°F.

2. Melt butter in pan add shallots for a short time then add in the sliced mushrooms, salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.

3. Beat the eggs, cream and pepper in a large mixing bowl to blend.

4. Gradually stir in the mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute butter on top. {* I think I would skip the final addition of the butter. It left marks sort of, shall I dare say greasy marks on top}

5. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

 *   *   *   *   *

 All Sunday Supper recipes follow below and promise to be just as comforting.

#SundaySupper Comfort Food |Soups

#SundaySupper Comfort Food  | Main Dish

#SundaySupper Comfort Food | Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

We would be honored to have you join us on Twitter throughout the day during #SundaySupper and have you share your favorite Comfort Food Recipes.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them

MVP Bloody Mary Bar

Bloody Mary’s are a tradition in my family, a staple at all our get togethers.  I remember Sunday Brunch’s with various pitchers of fresh homemade mix on my Grandparents kitchen counter. My Aunts & Uncles pouring a tall glass and adding dashes of this, splashes of that, a few of these then stirring it all together with a tall stick of celery.

When I was able to move from the “virgin” version to a true “adult” version I began to learn that Bloodies vary not only family to family but geographically as well, with each person in need of a different sauce, powder or vegetable to complete it. And so the beauty of the Bloody Mary Bar is born. Each guest has the opportunity to select what they like, leave out what they don’t and perhaps try something new.

Setting up the perfect display takes a little planning and preparation but once set up the work is done. For tailgating I recommend using various sized tubs that can be filled with ice. Keeping everything in one place, cold and making for easy clean up once the game begins. Labels on bottles & vessels not only look great but come in handy to help friends mix as they wish and doesn’t require you to stand guard answering questions about what each element may be {unless you want to of course}. They can easily be made on your computer or purchased in various remade themes.

The below are my favorite items to choose from but feel free to add to you and your guests preference. Be sure to provide additional clean ice, glasses, straws, small wooden stirring spoons, and cocktail napkins.

Bloody Mary Bar Featured Picture 


* V-8 Juice {it’s a standard and still delicious}

* Zing Zang Bloody Mary Mix {there are many but I have found this is my favorite when mixed with V-8}

* Vodka {Everyone has their favorite…recently came upon 360 which claims to be eco-friendly..}








  •  Lea & Perrins Original Worcestershire Sauce
  •  Intensity Academy Carrot Karma {An all natural carrot based hot sauce. You will never go back}
  • Horseradish {buy a local brand for freshness}
  • Cleaned halved Celery Stalks
  • Green Onions {ends removed}
  • Hearts of Palm {sliced in quarters}
  • Cornichons / Gherkins {I prefer Maille brand}
  • Spanish Olives
  • Lemons Slices
  • Lime Wedges {I like the lemons and limes in different shapes for contrast}
  • Celery Seed
  • Old Bay Seasoning
  • Pepper Mill for Fresh Cracked Pepper

Most of All ENJOY!!



Be sure to visit the other fantastic members of Sunday Supper as we share our favorite tailgate recipes and tips.

The Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:


From the Cooler:

Wine Pairings by Wine Everyday

Remembering Julia Child


The below post was orginally seen in its entireity on HFN website. Cheers Julia!

Julia Child would have turned 100 on August 15. She had an enormous impact on the housewares industry, and years after her passing she still elicits fond memories from people who knew her. Here, HFN celebrates the culinary icon, and those who knew her share their memories and discuss what she meant to them.

By Andrea Lillo

“As a girl I had zero interest in the stove. I was never encouraged to cook and just didn’t see the point in it.”

So said Julia Child in her introduction to “My Life in France.” But her first meal in France, which included sole meunière, oysters on the half shell and a bottle of Pouilly-Fumé white wine, changed her life—as well as the course of American cooking.

Child made French cooking accessible to American women, coming to prominence with her first book, “Mastering the Art of French Cooking, Volume One,” and then her PBS show, “The French Chef.”

No one—including Child—could have guessed that she would become a culinary icon based on her earlier career path, which actually included working as a copywriter for an upscale home furnishings firm, W. & J. Sloane, when she was in her 20s. But it was when she joined the Office of Strategic Services (OSS), the forerunner of the CIA, that she met the older, worldly Paul Child, her future husband. They married, and Paul took a position with the U.S. Foreign Service, which eventually sent the Childs to France—and that fateful first meal in Rouen.

Along the way she wrote and co-wrote books, earned Emmy and James Beard Foundation awards, had 11 televisions shows, appeared on the cover of Time magazine, co-founded the French cooking school L’Ecole des Trois Gourmandes and the American Institute of Wine & Food, and received both France’s National Order of the Legion of Honor and the U.S. Presidential Medal of Freedom, among countless other accomplishments.

But even with all of that, Child is known more for her accessibility, her quick-witted humor and her curiosity. With Child, cooking was no longer a chore but a passion. As she would say, “Bon appétit!”

Lidia Bastianich, celebrity chef: “She is and was the beginning of my food TV career. When I first opened Felidia in 1981, Julia would come in quite often to eat. She would come with Paul, James Beard and friends. We soon became friends, and she wanted to know how many of the regional Italian dishes were prepared, so much so that she came into the kitchen where I was the chef at the time and ultimately asked me to do to episodes with her for her Master Chef series. We had a grand time; one of the shows went on to be nominated for an Emmy. She has left an indelible mark on cooking and the way America appreciates food, she has reintroduced the joy, validity and need of cooking good, wholesome food at home with—and for—the family.

“[One Sunday, we were filming with her in my kitchen.] After spending the afternoon perfecting a pot of risotto together, we all sat down and had a great Sunday afternoon kind of late lunch. Lunch came to a close with my husband Felice playing the accordion, and all of us singing Italian folk songs. I remember Julia humming along—it was that day that she became a part of our family. She was wonderful to work with—a force in front of the camera, but at the same time she was inquisitive and humble in her mannerism. She would openly ask the simplest of questions because she genuinely wanted to know, and those were the same questions the viewers had. She communicated so well with the viewer, without intimidating them with her wisdom and knowledge. What I learned from her was to speak to the viewers in a non-imperative manner, and to include them in the process. She showed me it is important to empower them, and make them feel comfortable behind a stove. After all, if Julia Child dropped a chicken on the floor while cooking, that and certainly much more happens to all of us. She was not about being a Super Chef with a high toque, but about Americans cooking.

“One of my most tender moments with Julia is when she retired in Santa Barbara and I went to visit her. She had just gotten an all-black little kitten which she loved. We spent some time at her townhouse then we went out to the pier in Santa Barbara and had lunch. We had some fried Santa Barbara shrimp and some white wine while watching the waves coming in and the sea gulls dancing with the surf. That was the last time I saw Julia.”

Brian Maynard, director, brand marketing, Jenn-Air (formerly with KitchenAid): “She really helped launch my career in a lot of ways. I met Julia in 1995 at the Housewares Show in Chicago. Julia walked into the KitchenAid booth—I had been at the company maybe two months—and she ended up talking to me for 45 minutes. [Later, when my boss asked what we had talked about,] I said it was about the shape of a dough hook.

“Julia was very frugal; she wasn’t particularly interested in high-tech, cutting-edge product. For her, the kitchen was a place to work. She wasn’t interested in a beautifully decorated kitchen. [When her KitchenAid refrigerator broke, I wanted to send her a new one instead of fix the old one, but she was] insistent that I not send a new one.

“She was fun and funny. She was a no-nonsense person, honest and straight forward. The French took cooking seriously, and taught it through apprenticeships—the “magic apron” method. Julia documented all that. Julia was very much about technique. When Jacques Pepin saw the book, he was jealous, saying ‘That was the book I should have written.’ [Julia and Jacques eventually became very good friends.] Julia made French cooking approachable. [When she started “Mastering the Art of French Cooking” in France,] she was testing it with American flour, American butter, etc. She wanted to make sure to get it right, and was constantly testing and retesting. The timing was right; she recognized the book was what people wanted. She took a more traditional view of a what a chef was. She didn’t call herself a chef—a chef worked in a restaurant. She called herself a cook, or an author.”

Todd English, celebrity chef: “She would come in and surprise me in my restaurants in Boston and I would get the pleasure of getting to cook for her. I miss her bluntness. She had no filter; she just said it like it was and I loved that quality about her. You never knew what she was going to say but you could always count on the honest truth and a good laugh because she was one of the most hilarious people I’ve ever met!”

Lisa Callaghan, director of culinary relations for All-Clad, Groupe SEB: “[Child visited the All-Clad booth at the International Home + Housewares Show and] she gravitated to a 12-inch nonstick pan and asked me several questions. She wanted to know how our nonstick pans were different from others that were cheaper. After I finished my explanation she said, ‘My, I wish it wasn’t so expensive.’ She was so genuine—so right to the point. Julia loved people and cooking was an extension of that. Like Julia, once you connect cooking with the pleasure it brings you and others, it’s joyful. I love that famous clip where Julia throws all of the dippy little rolling pins into the garbage, then brandishes the really big one as the only one worth buying. Julia wanted to eliminate silly equipment that made cooks work harder or fail.  She urged her viewers to do research before purchasing and invest in good equipment. Julia loved people and cooking was an extension of that. Like Julia, once you connect cooking with the pleasure it brings you and others, it’s joyful.”

Marcus Samuelsson, celebrity chef: “My earliest memories of Julia are watching her on TV—she was so natural and different from the more serious chefs I was used to seeing. One of my last memories of Julia was cooking for her at the James Beard House. She entered the culinary world from a normal person’s perspective. People related to her. Her sense of joy and passion for cooking was also very powerful. She is a national treasure.”

Emeril Lagasse, celebrity chef (via Twitter): “My favorite Julia Child memory was eating crawfish with her. She had never had them before! She was and still is such an inspiration.”

Bay Scallops Gratin #SundaySupper

Bay Scallops Gratin


  • 6 tablespoons LAND O LAKES®. Olive Oil & Sea Salt butter, at room temperature
  • 6 large garlic cloves, minced
  • 1 teaspoon kosher salt
  • 2 medium shallots, minced
  • 2 ounces thinly sliced prosciutto di Parma, minced
  • 4 tablespoons minced fresh parsley, plus extra for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 1/2 cup panko
  • 2 pound fresh bay scallops
  • Lemon, for garnish


Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, salt and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it’s separate from your oven.

Pat the cleaned scallops dry with paper towels and distribute them among the dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

The original recipe came from Bare Foot Contessa and I adapted it with the addition of the LAND O LAKES®. Olive Oil & Sea Salt butter by reducing the original salt and olive oil amounts. The recipe didn’t specify type of parsley to use, I selected flat leaf parsley, but you may get a brighter flavor by using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.

I will tell you with out a doubt, the Olive Oil & Sea Salt butter with chopped parsley on the warm crusty french bread was to die for. I could eat the whole loaf on my own, but had to share with the man sitting next to me…

“What is your favorite Recipe made with Butter?” Comment below to win a coupon for LAND O LAKES®. Olive Oil & Sea Salt

enjoy ~ xo krayl

Join us this week for Simple and Fresh Summer Recipes #SundaySupper. We’ll share these fabulous recipes and want you to share yours with us!  The fun starts at 3pm EST and lasts all afternoon until dinner time and sometimes beyond.  All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.  Our #SundaySupper Pinterest Board will be filled with wonderful Simple and Fresh Summer Recipes. There is always room Around the Family Table for you.


LAND O LAKES®.Facebook

About LAND O LAKES® Butter with Olive Oil & Sea Salt: Land O’Lakes is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. Ree Drummond, better known to her fans as The Pioneer Woman, is helping us explore the delicious flavor of our new Butter with Olive Oil & Sea Salt. Ree will create blog posts, recipes, and videos that explore how she uses this new butter to enhance simple weeknight meals.

Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

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.



•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


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


•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


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.