Earlier this week I received a new issue of Bon Appetit and bookmarked a bunch of recipes that I wanted to try. I randomly just started receiving Bon Appetit a few months ago and was pleasantly surprised–but had no idea how. Turns out my mom ordered me a subscription! Thanks Mom!
For a minute I thought it was one of the ‘free’ magazines I had said yes to at Loehmann’s. The woman working there assured me that they make all the cancellations and I would not be charged, so I agreed to it. She even went into detail about how she spends all day on the phone making cancellation calls for people–she was quite convincing. Nope, she didn’t make any cancellations and I got charged for 4 yearly subscriptions–including a 42 dollar charge for US Weekly. My poor little bank account can’t handle that kind of extra money just going away. Luckily I called the magazine company and they agreed to remove the charges. Moral of the story–don’t be dumb like me and agree to that stuff! I should have known it was too good to be true.
The first recipe I made from Bon Appetit was for Chicken Salad with peas. Instead of using mayo, this salad uses greek yogurt mixed with olive oil and shallots. I loved the combination of yogurt, olive oil, shallots and salt/pepper and think this would taste great on so many things! It would make a great ‘mixer’ for deviled eggs in place of the traditional mayo. Normally I would have skipped the olive oil and just used the yogurt, but I’m so glad I added the oil because it made for such a great flavor.
The recipe can be found here. I followed it pretty much exactly, but used just one type of pea (frozen) and used curly parsley instead of flat–a change I would not recommend but it was all they had at the Stanley’s. The curly parsley was just a little too much even though I tried to chop it very finely.
I ate some on Wasa crackers and some wrapped in swiss chard to make a variation of lettuce wraps (which went unpictured).
A great lunch recipe that is easy and delicious + packed full of protein and veggies too!
I have a few other recipes from this months issue that I made, but some others that I bookmarked are:
Spring Vegetable and Goat Cheese Dip–As far as a dip with cheese in the title, this one is relatively healthy. Goat cheese has one of the lowest fat and calorie counts for cheese. This would be a great appetizer for an Easter get together!
Ginger Pecan Scones–I love ginger and I love scones so these look perfect. I’m thinking about making them this weekend
I also saw an article on ’100 calories of Easter Candy’–scary! I easily eat 5 times the amount of Cadbury Mini Eggs pictured in one sitting.
Almost the weekend–this week flew by!
I have to make some cookies for our downstairs neighbors for helping us with some heavy lifting. If you have a good recipe, let me know!