Lemon Tea Bread

This light and moist tea bread is bursting with lemon flavor!  A spring and summer delight that's perfect any time of day.

Lemon Tea Bread

I love citrus, and when lemons come around I put them in everything, including my baking.  Today's Lemon Tea Bread is a wonderfully light, not too sweet, quick bread that's bursting with lemon flavor.  I adore how citrus brightens everything up.

I typically make these loaves as a breakfast treat although they are perfect with a cup of coffee or hot tea, as a snack, or even as dessert with a scoop of ice cream.   They can be kept for several days and will stay moist and tender. 

What Ingredients do I need?

• butter
• sugar
• eggs
• flour
• lemon zest
• baking powder
• salt
• milk

Substitutions and Variations

• Use Greek yogurt or sour cream instead of butter

• Use 2% or whole milk as you like

• Add a lemon glaze on top with confectioners sugar, milk, and lemon juice

Kitchen Tips and Notes

• For a light quick bread I used a stand mixer to cream the butter and sugar.

• Make sure to grease and flour your baking pan when preparing it. Baker's Joy works well here.

• Cook until only a few dry crumbs come out when doing the toothpick test.

• To store I cover with cling wrap, or use a ziploc bag to keep the air away from the cake.

• You may cut slices and freeze them for later use.

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Lemon Tea Bread

Makes 1 (8-inch) loaf

Time: 1 hr 15 min. start to finish

1/2 c butter, softened 

1 cup granulated sugar

2 eggs

1 1/2 c flour

1 t baking powder

1/2 t salt

1/2 c 2% milk

1 T lemon zest

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon the batter into greased and floured 8- x 4-inch loaf pan.

Bake at 350° for 1 hour until golden on top and a toothpick inserted comes out clean. Let the bread cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Adapted from Southern Living October 2004

Roasted Vegetable Farro Salad

This easy, Italian salad features farro, a whole-grain hero. Mixed with roasted zucchini, peppers, and onion, and topped with a lemony dressing this salad pairs perfectly with any entrée.

Roasted Vegetable Farro Salad

Today's salad doubles as a side dish for any entrée.  The star of the dish is farro, a delightfully nutty grain that full of protein and fiber.  Use it as you would quinoa or rice.  When paired with perfectly roasted vegetables you have a winning combination.  This salad is best with a light dressing and my lemony vinaigrette brings a burst of brightness to the dish.  Top this off with some fresh herbs and a crumble of tangy feta and voila, a masterpiece is born!

This salad is served warm or at room temperate, however, it will keeps several days and will taste just a wonderful eaten cold.  This would be a great dish to serve during the summer grilling months.  Perfect for BBQs, Memorial Day, 4th of July, and even picnics in the park! Enjoy!

What Ingredients do I need?

• farro
• green onions
• red bell pepper
• orange bell pepper
• zucchini
• onion
• parsley
• feta cheese
• lemon
• garlic
• olive oil

Substitutions and Variations

• Try different roasted vegetables such as broccoli, summer squash, tomatoes, carrots, asparagus, or cauliflower

• Leave out the cheese or use ricotta salata

Kitchen Tips and Notes

• This can be made ahead and served at room temperature

• This salad will keep several days in the refrigerator

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Roasted Vegetable Farro Salad

serves 4

1 cup farro, 
2 green onions, sliced thin, whites and light green parts
1 1/2 bell peppers, orange and red cut into thin strips
2 zucchini, cut into chunks
1 small yellow onion, sliced
extra virgin olive oil to coat
salt & pepper

1 tablespoon flat leaf parsley, chopped

2 tablespoons crumbled feta cheese

For the Dressing:
1 garlic clove, minced
juice of 1/2 a lemon
1/2 cup extra virgin olive oil
1 tablespoon Italian flat leaf parsley, chopped

Preheat oven to 375 degrees.

Cook farro according to package directions.

While farro is cooking make the dressing: Combine all the dressing ingredients, except parsley, in a bowl, and set aside.

When the farro is tender, drain and let cool a bit. Toss farro and dressing together, set aside to let the flavors combine.

Place vegetables on rimmed roasting pans so they fit in a single layer, toss with olive oil and salt and pepper.

Roast until tender and beginning to brown, about 25 min.  Remove from the oven and toss with vegetables with the farro.  Add parsley and feta and serve.

Spring Fling: Pineapple Glazed Roasted Pork Tenderloin

Perfect for a celebration meal; juicy pork tenderloin is roasted to perfection and doused with a heavenly pineapple glaze that's a little sweet and a little spicy!

Pineapple Glazed Roasted Pork Tenderloin

We're coming to the end out of Spring Fling series but I still have a couple of wonderful recipes to post for you.  Today we're talking about a main dish.  One that is perfect for those celebration meals such as Mother's Day, Father's Day, Graduation, or for a springtime brunch!  Roasted pork tenderloin is such an elegant entree but no one has to know how easy it is to make.

Using a tender and lean cut of pork gives you a flavorful dish.  Roasting it makes it easy, you just brown it and throw it in a pan in the oven.  This one is topped with a sweet and spicy glaze that is made with crushed pineapple, pineapple jam, and spicy mustard.  It's hard to beat this meal and will surely be one of your go-to recipes!

What Ingredients do I need?

• 2 pork tenderloins (3 lb total)

• crushed pineapple

• pineapple passion fruit preserves

• white balsamic vinegar

• spicy brown mustard

• fresh thyme

Substitutions and Variations

• Use fresh blackberries and blackberry jam for the glaze

• Use regular balsamic vinegar 

• Use creole mustard or stone ground mustard

• Use different herbs such as marjoram or oregano

• Other glazes: blueberry or apricot, fig would be wonderful

Kitchen Tips and Notes

• Buy a package of 2 pork tenderloins if you can.  Each tenderloin will serve about 3 people.

• Brown your meat in a skillet with oil to get a nice golden crust.

• A sheet pan or a roasting pan are both great for roasting.

• Heat the remaining glaze in a skillet and pour over pork once sliced.  Serve with any remaining glaze along side.

• Bonne Maman makes a wonderful Pineapple Passion Fruit Preserve however, any pineapple preserve will work.

• Served with Garlic New Potatoes

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Pineapple Glazed Roasted Pork Tenderloin

serves 6

2 (3 lb. total) pork tenderloins 

salt & pepper

2 tablespoons olive oil

1 8oz. can crushed pineapple, undrained

1 cup pineapple passion fruit preserves (such as Bonne Maman)

2 tablespoons white balsamic vinegar

1 tablespoon spicy brown mustard

1 teaspoon fresh thyme leaves, chopped

Preheat oven to 425 degrees.

Remove any silver skin from the pork tenderloins with a knife.  Sprinkle salt & pepper on both sides of the tenderloins.  Heat oil in a large skillet over high heat.  Add the pork and brown each side, about 2-3 minutes per side.  Remove to a roasting pan.

In a medium bowl, combine pineapple, preserves, vinegar, and mustard.  Stir to combine.  Top pork with half of the mixture.

Bake 20-25 minutes or until a meat thermometer registers 145 - 150 degrees.  Remove from the oven and transfer to a cutting board.  Transfer any pan dripping back in to the skillet. 

Add remaining glaze mixture to the skillet and cook over medium-high heat until thickened (stirring constantly), about 3-5 minutes.  

Slice pork and place on a platter.  Top with heated glaze.  Serve any remaining glaze in a bowl along with the pork.