Happy (Belated) Lunar New Year!
So one of my New Year's resolutions was to start blogging more...clearly I got a late start for the calendar year, so what better way to ring in the Lunar New Year!? For those of you who don't know, my husband is half Taiwanese; it's always a treat learning how his family celebrates these holidays and some of their traditions. Although we didn't have any red envelopes, we did do a big clean of the apartment on Saturday and cooked a fabulous brunch for some of our closest friends.
It was so much fun entertaining in our new apartment! Nothing brings us more joy than cooking for our family and friends. We had a lovely light and healthy brunch of Yogurt Granola Fruit Tarts, Avocado Crostini, a Spinach and Onion quiche (and mimosas, obvi!).
Below are the recipes we worked off of so you can create a fabulous brunch of your own, just add some champs and fabulous friends. Bon appétit!
Yogurt Granola Fruit TartsIngredients
- 1 1/2 cups old fashioned oats
- 1 cup walnuts, very finely chopped
- 1 tablespoon sesame seeds
- 4 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon ground
- 1 cup low-fat vanilla yogurt
- 1/2 cup strawberries, sliced
- Mint leaves, fresh
- Pre-heat oven to 325°F.
- Mix the oats, nuts, seeds, melted butter, honey, vanilla, and cinnamon together in a bowl until thoroughly coated.
- Press about 1.5 tablespoons (1 oz.) of the mixture into 13 greased muffin tins. Use the back of an oiled spoon to help press the granola evenly across the tin and up the sides.
- Bake in the center rack of the oven for about 10 minutes or until golden. Allow to cool in the tin before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remote it from the tin, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
- Fill each tart shell with 1 tablespoon of yogurt, smooth out evenly. Arrange the strawberries on top and serve immediately. Garnish with mint leaf. The crust will become a little soggy if left to sit for too long.
Avocado CrostiniIngredients Tomato salsa:
- 1 tablespoon mint, fresh, stemmed, finely chopped
- 1/4 lemon, zested and juiced
- 1 tomato, finely duced
- 1 teaspoon white wine vinegar
- 1 avocado
- 2 tablespoons low fat yogurt
- 1/4 lemon, juiced
- 30 pieces toasted crosini
- 1/4 cucumber, ribboned with a vegetable peeler
- 1 radish, thinly sliced
- In a small bowl, mix together mint, juice and zest from 1/4 lemon, tomato, and white wine vinegar. Set aside.
- Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the yogurt and remaining lemon juice; mash everything with a fork.
- Spread avocado mixture evenly between the crostini (about 1 teaspoon each). Top with 1 cucumber ribbon and 1 radish slice. Spoon tomato salsa on top.