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Friday Menu

This is the menu prepared for Friday night, our big potluck dinner.


Pumpkin Pie Cheesecake Smoothie

Fresh raw pumpkin From GreenBlender: If you’re looking for a sweet, creamy base for a smoothie, look no further than raw pumpkin, which packs a ton of vitamin A and fiber, but not a lot of calories. “The “crust” for this pie comes in the form of cashews and banana (protein, good fat and potassium), and there’s a …

  • 5m
  • 1 smoothie


  • 5 oz raw pumpkin
  • 1 banana - peeled
  • 3 tbsp. cashews
  • 1 tsp. lucuma powder
  • 1 tsp. pumpkin pie spice
  • 1 1/4 c water
  • 1 c ice


  1. Combine in a blender, for 3 minutes, and serve cold.


  • 12
  • 154
  • 10g
  • 3.4g

First course

Snap Pea Salad With Creamy Yogurt-Mint Dressing

Snow pea pods on a table From Serious Eats: Through repeated testing, I’ve found that vegetables typically come out just as crisp and bright green when cooked in smaller vessels of boiling water.

  • 15m
  • 15m
  • 30m


  • Kosher salt
  • 1 lb (450g) sugar snap peas, trimmed
  • 1/4 c (60ml) yogurt
  • 2 tbsp. (30ml) extra-virgin olive oil
  • 1 tbsp. (15ml) mayonnaise
  • 1/2 tbsp. (7ml) fresh juice from 1 lemon, plus small pinch freshly grated lemon zest
  • 8 mint leaves, minced (about 1/2 tablespoon; 8ml)
  • 1/2 oz minced shallot (15g; about 1/2 small shallot)
  • Freshly ground black pepper


  1. Bring a large saucepan of heavily salted water to a boil and prepare an ice bath. Add snap peas to boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon or mesh strainer, transfer snap peas to ice bath to chill.
  2. Meanwhile, in a medium bowl, whisk together yogurt, olive oil, mayonnaise, lemon juice and zest, mint, and shallot. Season with salt and pepper.
  3. Drain snap peas thoroughly, then blot dry with clean kitchen towels or paper towels. Transfer to a serving bowl and toss with dressing until evenly coated. Check seasoning and add more salt if necessary, then serve right away.


  • 4 first-course servings
  • 180
  • 3g

Second course

Classic Roast Chicken

Roast Chicken Double with spooned sauce Some suggestions for serving: Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here. Serve your chicken directly on top of a pile …

  • 20m
  • 50m
  • 1h 20m
  • General
  • 1 large roast chicken


  • 3 ½ lb. whole chicken, patted dry
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • small bunch mixed herbs, such as rosemary, thyme and sage


  1. Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
  2. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
  3. Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.


  • 4 people
  • 1.5 ounces
  • Roasted
  • 201
  • 23g

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Blueberry Crumb Bars

Fresh blueberries in a bowl With a hint of lemon zest, these blueberry crumb bars store well in your fridge for about a week. This is an example of a WordPress post, you could edit this to put information about yourself or your site so readers know where you are coming from. You can create as many posts as you …

  • 45m
  • 36 small bars


  • 1 c granulated sugar
  • 1/2 c white sugar
  • 4 c fresh blueberries
  • zest and juice of one lemon
  • 1/4 tsp. salt
  • 1 egg
  • 1 c cold unsalted butter (2 sticks or 8 ounces)
  • 3 c all-purpose flour
  • 1 tsp. baking powder
  • 4 tsp. cornstarch


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.


  • 6 slices
  • 3 ounces
  • Baked
  • 350
  • 11g
  • 2g
  • 2g
  • 2g
  • 12mg
  • 1mg
  • 3g
  • 1g
  • 5g
  • 2g
  • 4g

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