Cocktail: Honeydew Basil Mojito
2-3 cubes of honeydew melon
3-4 basil leaves
1 oz. lime juice
2 oz. rum
1 tsp. sugar
1. Muddle the melon, basil, and sugar in the bottom of a glass with the sugar, using a muddler or the back of a spoon.
2. Add ice, lime juice, and rum. Stir.
3. Top up with club soda.
Appetizer: Honey-Garlic Asparagus
(Modified from: http://greenlitebites.com/2007/12/13/ga
1 pound asparagus, ends trimmed off
1 1/2 tbsp honey
juice of one lemon
2-3 cloves garlic, minced
salt and pepper
1. Mix honey, lemon juice, and garlic in a small bowl.
2. Place asparagus in an airtight container with the the honey-lemon mixture, and stir to coat. Refridgerate for an hour.
3. Preheat oven to 375 degrees. Place asparagus spears on a foil-covered cookie sheet rubbed with a light coating of olive oil.
4. Roast for 10-15 minutes. Finish with salt and pepper.
Main course: Farfalle with Asparagus, Sugar Snap Peas, Lemon, and Parmesan
1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces.
1/5 pound sugar snap peas, ends pinched off
1 pound farfalle
Juice of 1 lemon
1 cup grated parmesan cheese
3 tbsp olive oil
salt and pepper
1. Bring a large pot of water to a boil.
2. Add the asparagus pieces and boil for 2 minutes.
3. Add the sugar snap peas and boil for another 2 minutes.
4. Remove the vegetables with a slotted spoon and set aside.
5. Bring the pot of water back to a boil, then add the pasta. Boil for 10-12 minutes.
6. Strain the pasta, then combine with asparagus, snap peas, lemon juice, olive oil, and parmesan cheese. Toss well. Finish with salt and a generous amount of pepper.
Dessert: Chocolate-Dipped Bacon Roses
1 pound bacon
1 cup semi-sweet chocolate chips or chunks (more if needed)
1. Preheat the oven to 375 degrees and place a sheet of aluminum foil on a baking sheet.
2. Cut the strips of bacon in half. Roll each half-strip into a rose shape, and place on the baking sheet.
3. Place the bacon in the oven for 20-25 minutes, until the bacon is fairly firm and crispy. Remove from the baking sheet and place the roses on a plate between paper towels to drain.
4. Meanwhile, melt the chocolate in a double boiler over simmering water, and place a sheet of wax paper down on a baking sheet.
5. Dip the bottom ends of the bacon into the chocolate, then set the roses on the baking sheet to cool.
6. Place finished roses in the refrigerator to set.
Serves a lot or a little, depending on how much you love bacon.