FRESH GATHERINGS

IN BLOOM
Celebrate spring with a garden kicko.
Heres everything you need to throw this
bloom-lled party featured in the March 2014
issue of Better Homes and Gardens

magazine.
BHG.com/GardenParty Copyright 2014, Meredith Corporation. All Rights Reserved. (1 OF 6)
MATERIALS LIST
Seed packet patterns
Scissors
Bone folder
Double-sided tape
Desired seeds
How to:
1. Print seed packet patterns; cut out
along solid lines.
2. Using a bone folder, lightly score
seed packets along dotted lines and
fold in. (Note: Once you get the hang
of where to fold, there are also options
without dotted lines as guides.)
3. Fold packet in half. Place double-
sided tape on the outside of the flap
and tape to the inside of the other
edge. Overlap the bottom rounded
flaps and tape together.
4. Fill packet with desired seeds.
Fold top rounded flaps closed and
tape to secure.
SEED PACKETS
SEED PACKET
PATTERNS
With dotted
lines as guides
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BHG.com/GardenParty Copyright 2014, Meredith Corporation. All Rights Reserved. (3 OF 6)
SEED PACKET
PATTERNS
Without dotted
lines as guides

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Rhubarb Lemonade
prep 20 min. chill 2 hr.
5 cups fresh or frozen rhubarb, cut into
1
2-inch pieces (24 oz.)
2
1
2 cups water
3
4 cup sugar
1
2 12-oz. can frozen pink lemonade
concentrate
1 1-liter bottle lemon-lime carbonated
beverage, chilled
Fresh mint leaves and/or lemon slices
(optional)
1. In a large saucepan, combine rhubarb and
water; bring to boiling. Reduce heat. Cover;
simmer 5 minutes. Remove from heat; cool
slightly. Strain rhubarb mixture, pressing to
remove all juices. Discard pulp. Add sugar and
lemonade concentrate; stir to dissolve sugar.
Cover; chill for 2 to 24 hours.
2. To serve, combine rhubarb mixture with
lemon-lime beverage in a punch bowl or large
pitcher. Serve over ice. Garnish with fresh
rhubarb, mint, and/or lemon slices, if desired.
Makes 8 servings.
each serving 169 cal, 0 g fat, 0 mg chol,
29 mg sodium, 44 g carb, 0 g ber, 0 g pro.
Spinach & Strawberry
Salad
start to finish 20 min.
1
4 cup rice vinegar
1
4 cup walnut oil
3 Tbsp. snipped fresh mint
2 cloves garlic, minced
1
4 tsp. salt
1
4 tsp. pepper
8 cups torn fresh spinach
1
2 cup toasted walnuts, chopped
3 cups fresh strawberries, sliced, and/or
fresh blueberries
4 oz. soft goat cheese (chvre),
broken into chunks
1. For vinaigrette, in a blender combine rice
vinegar, walnut oil, mint, garlic, salt, and
pepper. Cover; blend until nearly smooth;
set aside.
2. In a very large bowl combine spinach and
walnuts. Drizzle with vinaigrette; toss gently
to coat. Divide spinach mixture among eight
chilled bowls or plates. Arrange strawberries
on greens. Add goat cheese. Makes 8 servings.
each serving 178 cal, 15 g fat, 7 mg chol,
185 mg sodium, 8 g carb, 3 g ber, 6 g pro.
RECIPES
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BHG.com/GardenParty Copyright 2014, Meredith Corporation. All Rights Reserved. (5 OF 6)
Lemon Bars
prep 25 min. bake 33 min. oven 350F
1 cup all-purpose our
1
4 cup powdered sugar
1 Tbsp. cornstarch
1
4 tsp. salt
1
3 cup butter, cut up
3
4 cup granulated sugar
2 Tbsp. all-purpose our
2 eggs
1 tsp. nely shredded lemon peel
1
3 cup lemon juice
2 Tbsp. milk
1. Preheat oven to 350F. Line a 992-inch
baking pan with foil, extending foil over the
edges of pan. Grease foil; set aside. In a large
bowl combine our, powdered sugar,
cornstarch, and salt. Use a pastry blender to
cut in butter until mixture resembles coarse
crumbs. Press mixture into the bottom of
prepared pan. Bake 18 to 20 minutes or until
edges are light brown.
2. Meanwhile, for lling, in a medium bowl stir
together granulated sugar and 2 Tbsp. our.
Add eggs, lemon peel, lemon juice, and milk;
whisk until smooth. Pour lling over hot crust.
Bake 15 to 20 minutes more or until center is
set. Cool completely in pan on a wire rack. Use
edges of the foil to lift uncut bars out of pan.
Place on cutting board; cut into bars. Just
before serving, sift additional powdered sugar
over tops. Cover and store in the refrigerator.
Makes 12 servings.
each serving 165 cal, 6 g fat, 45 mg chol,
107 mg sodium, 26 g carb, 0 g ber, 2 g pro.
Parmesan Chicken Salad
Sandwiches
start to finish 20 min.
2
3 cup mayonnaise
1
4 cup grated Parmesan cheese
2 Tbsp. lemon juice
2 Tbsp. snipped fresh herbs (basil, Italian
parsley, chives, tarragon, oregano,
and/or dill)
1 Tbsp. honey mustard
3 cups chopped cooked chicken or turkey
1 cup chopped, seeded cucumber
1
3 cup thinly sliced green onions
8 baked miniature croissants, split
Edible owers (optional)
1. For dressing, in a small bowl, stir together
mayonnaise, Parmesan, lemon juice, herbs,
and honey mustard. Set aside.
2. In a large bowl combine chicken, cucumber,
and green onions. Pour dressing over chicken
mixture; toss to coat. Season to taste with salt
and ground black pepper. Cover; chill up to
4 hours.
3. To serve, spoon chicken mixture into split
croissants and sprinkle with owers, if desired.
Makes 8 servings.
each serving 474 cal, 30 g fat, 95 mg chol,
514 mg sodium, 28 g carb, 2 g ber, 21 g pro.
RECIPES
EASY-START BULBS AND SEEDS
Try some of our favorites for early spring blooms.
Bulbs
Daffodil
Early Iris
Early Yellow Iris
Glory-of-the-Snow
Hyacinth
Ipheion
Siberian Squill
Snow Crocus
Snowdrop
Striped Squill
Tulip
Winter Aconite
BHG.com/GardenParty Copyright 2014, Meredith Corporation. All Rights Reserved.
Seeds
Bachelors Button
Castor Bean
Cleome
Cosmos
Hyacinth Bean
Larkspur
Marigold
Morning Glory
Moss Rose
Nasturtium
Sunflower
Zinnia
(6 OF 6)
Cosmos Zinnia Morning Glory
Bachelors Button Moss Rose Sunflower
Marigold Cleome