The menu this year is a little less ambitious as most of the relatives have moved out of state. With that I'm doing a little more experimenting this year; based on what's caught my eye there's a lemon theme emerging. Here's what I'm making this year.
Honey-glazed spiral-sliced ham from the store - heat & eat.
Thyme-Roasted Rainbow Carrots recipe
Lemon-Roasted Asparagus recipe
Broccoli Slaw with Lemon Dressing recipe
Instant mashed potatoes (ran out of time)
Mini Ham 'n' Cheese Frittatas recipe
Caprese skewers. Ciliegene mozzarella ball, cherry tomato, basil leaf, balsamic vinegar glaze on a toothpick.
