Today’s Menu: Lemon Yogurt Muffins

Potato Vegetable Hash

Migas with Sausage

Fresh Fruit with orange liqueur
Potato Vegetable Hash



Linda cooking the migas


Linda wanted to make some brunch dishes for this lesson and she plans to make the same dishes on an upcoming trip to visit family. We started with the lemon yogurt muffins. The combination of lots of lemon zest, finely chopped pecans, and tart yogurt gives thems muffins a really nice flavor. They have a cake like texture and are very moist.

We also made a potato and vegetable hash. It took a while to shred all the potatoes, zucchini, and carrots but the combination of these ingredients with garlic and rosemary was great.
Potato and Vegetable Hash
3/4 cup shredded carrots
3 cups shredded zucchini
3 cups shredded Yukon gold potatoes, shredded, rinsed and drained
After shredding, cut crosswise into squares.
1-2 T olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tsp dried rosemary
In a large skillet over medium high heat add olive oil and carrots. Saute 5 minutes. Add the potatoes and cook for 5 minutes, then add the zucchini and spices and cook for 10 more minutes. A crisp crust will form as you cook the mixture.
6-8 servings
I was very pleased with the fresh fruit dish we made. Simple, healthy, but delicious.
Fresh Fruit with Grand Marnier
1 cup strawberries
2 kiwis
1 banana
2 navel oranges
3 T honey
1 T Grand Marnier (or orange liqueur)
3 sprigs fresh mint
1 cup blueberries (or raspberries)
Add mango, papaya, or other fruits as desired and available
Wash and cut strawberries into quarters. Peel and dice the kiwi, peel and slice the banana. Peel and segment the oranges, cutting off the membranes. Squeeze the juice over the fruit.
Stir the honey and Grand Marnier. Chop mint leaves and stir into the fruit mixture. Add the berries. Serve within 2 hours.
For the migas, search my blog for the recipe. I am not going to post the recipe for the lemon yogurt muffins at this time. I want to make a couple changes to the recipe and try it again.