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Tasty Tidbits for Mother’s Day

Birds Nest Salad

I’m sharing a couple of my favorite Mom friendly recipes that are easy as pie to make

But first….

As mothers we do so much for everyone around us. That’s why this week I have been honoring many of my MOM travelers on my Facebook page.

It’s been so much fun telling a little bit about each MOM and highlighting their beautiful pictures from their ATOP trip.  For most, taking time away for all of the responsibilities is a rare gift they give to themselves.

Sue sipping coffee on the balcony in Paris

 Getting to know so many amazing women is an honor for ME! 

Do something for yourself. 

Register with A Taste of Paris for travel in 2020 

Because you’re worth it!

A WEEK in PARIS April 13-20th 2020

A WEEK on The French Riviera- April 24th-30th 2020

WINE LOVERS- The champagne and Burgundy region September 9th-17th 2020

Now for a few tasty tidbits!  

Shrimp with lemon dill sauce

Shrimp with Lemony Dill Sauce

1 pound of shrimp that has been peeled and deveined

½ cup sour cream

1 ½ teaspoons Dijon mustard

Zest of ½ a lemon

1 tablespoon lemon juice

2 teaspoons fresh dill or

Salt and pepper to taste

Additional dill and lemon for garnish

Place Shrimp on a platter over ice.  Mix remaining ingredients in a small bowl and serve.

 Close up birds nest salad

Birds Next Salad

6 cups spring greens

1/3 cup cherry tomatoes, cuts half

1/3 cup blueberries

1 cup Chow Mein noodles

2 ounces fresh chevre

1/2 teaspoon turmeric

Dressing

1/4 cup champagne vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1 tablespoon honey

1 small garlic clove pressed

Pinch salt

Pinch pepper

Make goat cheese eggs by scooping 1/2 teaspoon of the cheese and roll it in the palm of your hand to create and oval shape.  Repeat the process until you have made 12 eggs.  Keep the goat cheese eggs in the refrigerator until ready to serve.  To prepare dressing, mix all ingredients in the bottom of salad bowl with a whisk until emulsified. Add greens to the bowl and toss well to coat.  Place greens in a mound on 4 salad plates. Place 1/4 cup of the noodles in the center of each lettuce mound to create the bird’s nest. Place the tomatoes around the edge of the salad and sprinkle blueberries to resemble flowers.  Arrange 3 eggs in each nest. Put turmeric in a fine mesh sieve and shake over all the eggs to give them speckles. Serve at once.

 

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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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