Friday Foodday

Happy Friday and if you're celebrating, Happy Easter! I'm headed home today to Philadelphia and ready to spend some quality time with the family. Here are my favorite recipes this week!

Lady Mary
c/o The Kitchn

Ingredients
1.5 oz Lillet Blanc
.75 oz fresh-squeezed lemon juice 
4-5 basil leaves
brut champagne, chilled

Directions

Add the basil and lemon juice to your shaker and muddle. Add Lillet and ice and then shake and strain into a flute. Top with champagne.

Quinoa Chickpea and Avocado Salad

c/o Skinny Taste

Ingredients

• 1 cup quartered grape tomatoes
• 15 oz can garbanzo beans, rinsed and drained
• 1 cup cooked quinoa
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 1 1/2 limes, juice of
• kosher salt and fresh pepper, to taste
• 1 cup diced cucumber
• 4 oz diced avocado 

Directions

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

Lemon Sour Cream Tarts

c/o Lauren's Latest

Ingredients

crust for 1 9" pie

3/4 cup granulated sugar
3 tablespoons cornstarch
3/4 cup milk
1/3 cup fresh lemon juice
2 large egg yolks
3 tablespoons salted butter
1 1/2 tablespoons lemon zest
1/2 cup sour cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla

lemon zest, for garnish

Directions

Divide pie dough into quarters. Roll each quarter of dough separately into a circle and place into mini tarts pans {Mine were 4 inches x 3/4 inch}. Blind bake according to package directions. Remove from oven and wait to cool to room temp. Place sugar and cornstarch into a small stock pot and whisk. Stir in milk and lemon juice and place over medium high heat. Bring to boil to thicken then reduce heat to low. Temper egg yolks with thickened filling and then pour the entire mixture back into the pot. Let mixture bubble over medium heat for another 1 minute. Remove from heat and stir in butter, lemon zest and then finally sour cream. Divide between the baked shells evenly and smooth the tops. Refrigerate until you're ready to serve.