This past weekend, My mom and my aunts put on a beautiful wedding shower for my cousin. Their hard work paid off in everything from the food, to the decorations to the music- it felt like we were in Tuscany! Check out some of the highlights:
The amazing stuffed shells were made by Aunt Jo! She made them based off of the colors of the Italian flag- Pesto Chicken for the green, Lemon Basil Ricotta for the white and Turkey Sausage and Artichoke with Marinara for the red. She put her own little spins off of the below recipes, like using her own homemade marinara sauce and adding ricotta instead of cream cheese to the pesto shells. Try them out! I have a hard time choosing my favorite because they were all so yummy, but I think I lean towards the awesome pesto shells!
I recently discovered this salad dressing recipe and it is by far the best and freshest I have made! The zingy lemon mixing with the sweet honey and the tangy flavor from the dill all bring this dressing together. I adapted this recipe from the Food and Wine Best of the Best cookbook. The cookbook suggests using it with butter lettuce, which I have done in the post, but I have also used it with spinach and arugula. This dressing is pretty versatile, I am going to try making it into a marinade soon as well!
Citrus Dill Salad Dressing
1 lemon, zested and juiced
1 lime, zested and juiced
1 tablespoon honey
1 teaspoon Dijon mustard
6 tablespoons oil ( I used canola oil)
salt and pepper
1/4 cup fresh dill, chopped
Combine all ingredients (excluding dill) and whisk until oil and citrus juices are well combined. Add chopped dill, mix and serve with your favorite salad.