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This episode is all about SPRING! We’re making a quick al fresco dinner, talking about skin care, and floral outfits for the whole family!
Nate’s Shirt in White Multi:
Erisy’s Dress (on sale!):
Folix a Deux Wines :
1 pint cherry tomatoes
2 tbsps olive oil
2 tsp balsamic vinegar
¼ tsp dried thyme
2 cloves minced garlic
1 lb salmon fillet
In a bowl, combine olive oil, balsamic vinegar, dried thyme, garlic, and salt & pepper. Mix well. Add cherry tomatoes and mix to coat.
Add cherry tomatoes to baking sheet lined with parmchment paper. Bake at 450 degrees for 10 minutes then remove from oven. Add salmon to baking sheet and season with salt and pepper. Put baking pan back into oven and bake for another 10 minutes until salmon is done.
1 bunch asparagus
1 cup arugula
¼ cup shaved parmesan
1 wedge lemon
Salt & pepper
To prepare asparagus, bend and let it snap where the stalk is tough. Clean and dry.
Spread asparagus on a baking sheet lined with parchment paper and drizzle 1 tbsp olive oil. Season with salt & pepper and mix to coat each stalk of asparagus.
Roast in oven at 450 degrees for 10-15 minutes until golden brown.
Remove from oven and transfer to platter. Dress with arugula and shaved parmesan on top. Drizzle olive oil over the arugula and squeeze lemon when ready to serve.
Music Licensed from Aaron Prim:
The FRIENDLIEST Recipes for #BuzyBeez + #Momdays
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