Working on BIG tissue paper flowers for the entrance of the 

5th annual 

Burlap and Lace Marketplace

June 25th from 9:00am - 3:00pm

106 S. Reynolds   Holyoke

Burlap and Lace Marketplace - June 25th

We truly are so excited about the vendors that have committed to join us this year for our 5th annual Burlap and Lace Marketplace. 

We have some jewelry makers, antique/vintage takers,  oils and sweet sweet smells - maybe a few things for your 4-legged buddy too.  

So spend the morning, afternoon or all day lingering with us.  Bring your best buddy or maybe catch up with someone you haven't seen in awhile.

BLT Pasta Salad

Creamy mayonnaise and Greek yogurt dressing tossed with Ditalini shaped pasta, crispy chopped bacon, shredded green lettuce, diced tomatoes, cheddar cheese and red pepper flakes. Serve for summer barbecues, holidays, potlucks and as a side dish.

Author: Jessica Knott

Recipe type: Appetizer

Serves: 8

Ingredients

• 16 ounces Ditalini shaped pasta
• 2 tablespoons olive oil, divided
• 12 slices bacon, chopped
• 1½ cups diced tomatoes
• 2 - 3 cups chopped green lettuce
• 1 cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 - ½ cups sharp cheddar cheese, shredded
• ½ teaspoon red pepper flakes, optional

Instructions

1. In a medium pot over medium high heat, cook 16 ounces of pasta according to directions. Meanwhile, cook bacon in skillet over stove top then chop once cooled. Drain pasta and toss with 1 tablespoon olive oil; set aside. Chop lettuce and tomatoes. In a large bowl, combine mayonnaise, Greek yogurt and pasta noodles then toss everything together until coated. Stir in lettuce, chopped bacon, tomatoes, red pepper flakes and cheddar cheese. Refrigerate until ready to serve.

We continue to gain more vendors for our 

5th Burlap and Lace Marketplace

June 25th  (9:00am - 3:00pm)

Soooooo good!!

With the gorgeous warm weather we have been having, you would never know (they say), we are in for a big storm this weekend.  So here is a good foodie for a stay-at-home goodie  

 Ingredients

• 1 loaf French Bread
• About 25 Mezzetta® Spanish Queen Pimento Stuffed Olives
• 6-ounce can of Black Olives, drained
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• 1/2 cup Mayonnaise
• 3 cups Monterey Jack Cheese, Grated

Instructions

1. Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture thickly onto French bread that has been sliced lengthwise.
3. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
4. Mixture can also be made in advanced and refrigerated for up to two days.

Vintage Sewing Cabinet Turned Porch Planter