My Food Revolution "Moonlight, Munchies and Mason Jars" appetizer gathering turned into Food revolution "Moonlight, Main Course and Mason Jars" dinner at around 3:00 Saturday afternoon. I scrapped most of the original menu, went to the market for some organic chicken breasts, and just over four hours later, dinner was served!
I had already baked a loaf of rosemary bread with asiago cheese and garlic which stayed on the menu. Also a "keeper," the greens that I picked from my potager.
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| Rosemary bread with Asiago Cheese and Garlic |
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| Tossed green salad with fresh strawberries, toasted almonds and strawberry poppy seed dressing. |
Additions to the menu (because not everyone in the group likes wild rice):
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| Wild rice with pecans dried fruit and pearl onions |
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Whole wheat penne pasta with spinach, smoked mozzarella cheese, red pepper, and cayenne. |
I'm happy to share the recipes with you if you'd like them, but in the interest of time and space, I've added only my favorite below. It's my "go to" summer salad dressing. Especially now, when strawberries are at their best!
Strawberry Poppy Seed Dressing:
- 3 tablespoons red wine vinegar
- 1/4 cup of sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 cup canola oil
- 3/4 cup fresh strawberries, sliced
- 3/4 teaspoon poppy seeds
- Whisk together vinegar, sugar, salt and mustard.
- Slowly drizzle in oil and whisk until mixture is creamy.
- Process strawberries in food processor or blender until smooth and add to the mixture. Stir in poppy seeds.
- Chill until ready to serve.
Let's keep this revolution going, shall we!? I'll add more recipes to the blog now that summer fruit and vegetables are more readily available in the Midwest and my potager has started to produce.
Bon Appétit!
xo,
S
