Friday night, we had our friends Jan and Les, and Fiona and Steve over for dinner. Due to all three couples' busy lives and travel schedules, we haven't all gotten together for a long time. It was a very fun evening!
I decided to re-use my new, cute Easter Baskets as flower baskets with a glass hidden inside as a container for some spring flowers.
We began in the back yard with a couple appetizers and two bottles of prosecco. Then we moved into the dining room to begin dinner. First course was lemon fettucini with asparagus.
Brad did a wonderful job of grilling a butterflied leg of lamb, marinated in olive oil, mustard, and lots of garlic and fresh rosemary. I served it with baked corn pudding and brussel sprout slaw.
Brussels Sprout Slaw:
Steam 1 lb. brussels sprouts until "al dente". (about 3 min.)
Chop finely with knife , discarding cores
Dressing: whisk together lemon juice, olive oil and honey to taste
Toss with toasted walnuts, dried cranberries, and serve with shaved parmigiano.
Tomorrow...a dessert from Fabio!