Leftover Peeps? Leftover Fun!

Okay, let’s just get this out of the way …

It’s been 31 days since I blogged here at Rhubarb and Honey. THIRTY ONE DAYS!

Can you ever forgive me?

Please?

Pretty please with sugar on top?

Aww … thanks, friends!

Now that we’ve put that ugliness behind us, let’s move on to today’s blog post, which starts with a confession … and it’s a doozy.

I adore Peeps. Especially the brightly-colored ones available every year at Easter time.

Now, in the interest of full disclosure, I adore the way Peeps look … all those innocent chicks and bunnies, dressed to the nines in their brightest, sugar-sprinkled Easter best … they are truly adorable! Truth is … I haven’t eaten a Peep since my childhood.

Since I’ve moved towards a more natural, less-processed diet, Peeps just don’t make the cut. But, after seeing all the fun things that can be done with Easter Peeps — both in the edible and non-edible realms — I may just have to make an exception … after all, everything in moderation, right?

I’m guessing many of you have some Peeps leftover from Easter yesterday … or you may be snatching up the last of the reduced-price Easter Peeps today. If so, here are a bunch of Peep-tastic ideas to help you demolish your Peep stash!

Peeps Fun #1

Peeps Fun #2

Happy Peeping!

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Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Spring is here! Spring is here! Spring is here!

And yes, I am truly this excited that Spring is here!

It’s been a lousy winter here in the Midwest. Multiple snowfalls, below freezing temperatures, and a head cold that just won’t quit have had me yearning for Spring much more than in years past … and since today is the first day of Spring, I thought I’d welcome it with a quick and easy recipe that screams, “Spring is here!”

One of my favorite things about Spring — besides the much-needed warmer temperatures — is the return of some of my favorite vegetables, namely asparagus. Yes, I know you can get asparagus year-round these days, but fresh, local asparagus is like none other … and it’s worth waiting for. Beautiful, green spears of asparagus, roasted just until they’re golden and tender … I don’t think it’s too far off to liken it to manna from heaven.

The Chef and I will eat our fair share of roasted asparagus this Spring, and while it’s easy to just pile a huge helping on a plate and feast away, we do like to find other creative uses for this Spring delicacy. One such use of roasted asparagus? On bruschetta!

Along with roasted asparagus, I recently topped some bruschetta with a smear of herbed goat cheese, wild mushrooms, and another Spring favorite, watercress. A sprinkle of Maldon sea salt finished each perfect canapé off, and the result? A delightful concoction that screams, “Spring is here!”

Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Ingredients:

For the bread:

  • 8 ounces crusty Italian or French bread
  • 2 tablespoons olive oil
  • Kosher salt + freshly ground black pepper
  • 1 large garlic clove

For the topping:

  • 1 pound asparagus, ends trimmed
  • 2 cups wild mushrooms
  • 2 tablespoons olive oil
  • Kosher salt + freshly ground black pepper
  • 6 to 8 ounces herbed goat cheese, softened
  • 1/2 cup watercress
  • Maldon sea salt for sprinkling

Directions:

1. Preheat oven to 400°F.

2. Thinly slice the bread into 1/2 inch thick slices; arrange in a single layer on a baking sheet.

3. Brush the bread evenly with olive oil and then sprinkle with salt and pepper to taste. Bake until lightly toasted, about 8 to 10 minutes.

4. Remove the bread from the oven, then let cool slightly. Rub one side of each piece of bread with the garlic clove. Set aside.

5. Cut the asparagus into bite-sized pieces. Toss the asparagus and mushrooms with the olive oil and salt and pepper to taste.

6. Spread the asparagus and mushrooms in a single layer on a baking sheet. Roast until tender, about 8 to 10 minutes.

7. To serve, spread the goat cheese evenly among the bread pieces, the top each piece evenly with the asparagus, mushrooms, and watercress. Sprinkle with Maldon sea salt to finish.

Notes: Not familiar with Maldon sea salt? The big, light flakes of this European salt add a delicious crunch to anything it’s finished with.

Need some fun tunes to help celebrate the arrival of Spring? Check out my “Spring Is Here!” playlist on Spotify!

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Crushing On It: The Food Baubles Edition

Food Baubles Collage #1

I love to accessorize … so much so that my scarf, shoe, and handbag collections could easily have homes of their own. Also on that list? Jewelry. It’s not often I leave the house without the perfect necklace, bracelet, or earrings to complete whatever outfit I have on … and when I can combine my […]

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Mardi Gras Dogs

Mardi Gras Dogs

It’s Mardi Gras time! Well, technically, today is Fat Tuesday — the end of Mardi Gras season — so if you’re going to make my latest recipe, you better hop to it. Or you could just wait ’til this weekend … because Fat Tuesday or not, my New Orleans-inspired “Mardi Gras dogs” are great any […]

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Balsamic Chicken Pasta Salad with Walnuts, Blue Cheese, and Roasted Grapes + Food Blogger Cookbook Swap

Balsamic Chicken Pasta Salad

A few weeks ago, I was browsing through my Facebook feed and a post from one of my favorite food bloggers, Faith of An Edible Mosaic, popped up. Faith and Alyssa of Everyday Maven were hosting a food blogger cookbook swap … and since we all know I’m a cookbook junkie, I signed up immediately. […]

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Buffalo Chicken Bites

Buffalo Chicken Bites

Yes, this is another appetizer made with miniature phyllo cups. IT’S LIKE I CAN’T HELP MYSELF. But what else is one to do when there’s leftover chicken in the fridge? Okay, I could have used it for a myraid of things … chicken soup, BBQ chicken pizza, chicken enchiladas … or even tacos, tortas, burritos, […]

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