This past weekend I had the great honor of hosting my older sister’s baby shower. If you haven’t guessed it already, the LYK catered the food. It was pretty much the one requirement I was given when planning the shower. Everything else was free-reign.
For two days, my momma’s kitchen was turned into a massive food prep zone. It probably should have been taped off as a “caution-zone”, while food filled every nook and cranny and knives were flying to and fro.
But don’t worry there were no casualties. And anything that ended up on the floor, my dear little pup, Kona, had no problem cleaning up.
Lauren, my sister Sarah, and I were a great team on the day of, as everything came together beautifully. Although some things were a little quacky. We made duck-shaped cucumber sandwiches. Get it?
The guests absolutely loved the food, desserts, and beautiful baby shower ambiance. I could not have been more grateful for my group of helpers, nor could I have pulled it off without them. So, thanks!
This was the menu:
Cucumber Cream Cheese Sandwich
Curry Chicken Salad Sandwich
Gorgonzola, Date, Walnut & Honey Open-faced Sandwich
Lemon Dressed Quinoa Salad with Roasted Tomatoes, Arugula & Feta
Deviled Eggs
Veggie spread with homemade Ranch dip
and for the desserts…
Mini Chocolate Chip Scones, w/ Jam & Fresh Whipped Cream
Mini Carrot Cake Cupcakes with Cream Cheese Frosting
Lemon Cheesecake Stuffed Strawberries
Shortbread Wedges
and the best cake in the world from Breadbasket Bakery.
Side-note about this cake: if you are ever up in my neck of the woods, this cake is a must. Best cake ever. Hands down.
Kona was guarding these all day.
All the day long, I tell you. And look just how weary that task can make a little pup feel at the end of the day.
Did I mention that it was a tea party? Such a classy affair, sipping out of delicate china cups.
Pinky out, of course.
Lauren, my prego sister Jen, and I , were posing for the paparazzi, when we realized that we were both decked in navy stripes. I swear Lauren and I didn’t mean to match. It just happens.
My sister-in-law, (also named) Lauren, helped spruce the place up with darling hand-made décor.
Since the quinoa salad was the first thing finished, I know it was a guest favorite.
So, due to popular demand, I’ll share this recipe first.
Slow roasted tomatoes, caramelized onions, chunks of feta, handfuls of crisp arugula, it’s the perfect combination with cooked quinoa, especially when dressed with a fresh lemon vinaigrette.
We had such a lovely day and we are all SO excited to welcome this new little baby into our lives! It’s about time I’m an Auntie 
.
Lemon Dressed Quinoa Salad with Roasted Tomatoes, Arugula & Feta
Serves 10-12, as a side
Ingredients:
3 cups cooked quinoa
1 pint grape tomatoes
3 cups fresh arugula
6 oz. light feta cheese, crumbled
3 garlic cloves, smashed
1 large onion, thinly sliced
1 Tbsp butter
4 Tbsp olive oil
salt
Lemon vinaigrette:
1/3 cup Meyer lemon juice
1/3 cup olive oil
1 small garlic clove, minced
1/2 tsp honey
1/2 tsp salt, or more to taste
pinch of black pepper
Directions:
On a foil-lined baking sheet, toss the pint of grape tomatoes with 2-3 Tbsp olive oil, a pinch of salt and smashed garlic cloves. Place in the oven to roast at 350 for about 1 hour, or until tomatoes have burst and have cooked down in size. The garlic cloves should be tender and golden brown. Remove from oven, let cool. Chop the garlic cloves and set the roasted garlic and tomatoes aside.
Meanwhile, heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet and caramelized onions over low heat for about 30 minutes, stirring occasionally. Set aside, and coarsely chop when they have cooled.
Make the vinaigrette by whisking the dressing ingredients together, well.
Toss the cooked quinoa with the roasted tomatoes, roasted chopped garlic, chopped caramelized onions, and crumbled feta. If preparing ahead of time, cover and refrigerate until ready to serve. Just before serving, add the arugula, lemon vinaigrette and toss to combine. Serve and enjoy!
From the Little Yellow Kitchen,
Chrissy
