While the kids had barbeque and hot dogs, we set our places with Fig-Glazed Roast Turkey, Bean Salad, Tomatoes and Cucumbers with Fresh Herbs, Nectarine Yogurt Parfait and Spinach Feta Scone.
Fig-Glazed Roast Turkey
1 Turkey Breast Tenderloin
1/2 cup Dried Figs, chopped in mini food processor
2 tsp. Honey
1 cup Warm Water
Pour water and honey over figs. Let set for 20 minutes.
Pour mixture over tenderloin in baking dish and roast at 325 degrees about 1 hour until center of turkey is 165 degrees. Slice thinly with electric knife, pour figs and sauce over sliced roast and refrigerate overnight.
Recipe from Food Network Magazine.
Bean Salad with Lemon and Herbs
4 oz. Fresh Green Beans, cooked
1 cup cooked Northern Beans (I use the Hanover brand cooked frozen beans without salt)
1 Tbsp. Fresh Herbs (I cut these from my container gardens-a mixture of basil and cilantro)
2 tsp. Olive Oil
1 Mini Sweet Pepper, diced
1 tsp. Lemon Juice
Dash Mrs. Dash
Mix well and store overnight.
Nectarine Yogurt Parfait
1 Fresh Nectarine, peeled and diced
3/4 cup Plain Greek Yogurt, non fat
1/2 tsp. Coconut Extract
1 tsp. Honey
2 Tbsp. Toasted Unsweetened Coconut
2 Tbsp. Ground Pecans
Mix yogurt, honey, extract and coconut. Layer yogurt, nectarines and pecans in parfait glasses.
While we were setting our places, the counselors with the school group were smiling. One of the men came over and asked us if this was a special occasion. When I replied, no, it's something we do often, he said, "Keep on doing that!". I believe we will!