Saturday Night Wrap Up

When it comes to family, friends, and good food, I've found that keeping plenty of all three on hand is my preference and being creative and flexible is usually the best approach to any of them!

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.

Rosemary bread with Asiago Cheese and Garlic

Tossed green salad with fresh strawberries, toasted almonds and strawberry poppy seed dressing.

The main course became grilled balsamic-marinated chicken and vegetable shish kebab. Red, green and yellow bell pepper, purple onion, and tomatoes provided the color and 18 year old balsamic vinegar provided the basis for the flavor.

Additions to the menu (because not everyone in the group likes wild rice):

Wild rice with pecans dried fruit and pearl onions

Whole wheat penne pasta with spinach, smoked mozzarella cheese, red pepper, and  cayenne.

For dessert,  fresh fruit with (or without) homemade vanilla yogurt and homemade granola.

 Crisis avoided.

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

1. Whisk together vinegar, sugar, salt and mustard.
2. Slowly drizzle in oil and whisk until mixture is creamy.
3. Process strawberries  in food processor or blender until smooth and add to the mixture. Stir in poppy seeds.
4. 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

Munchies, Moonlight, and Mason Jars

 

In case you didn't already know it, this Saturday is FOOD REVOLUTION DAY!  I'm joining celebrity chef Jaime Oliver, thousands of other people around the world, (and just a few of my friends), to raise awareness about eating real food, cooking without processed ingredients and, in general, putting FOOD back on the agenda. It's intended to be a day to get people talking about  and sharing, and cooking, real food from fresh ingredients. It's about educating our children (and ourselves) about our right to good food.  I've been "talking food" and cooking with my sons since they were young and I've seen, first hand, the impact that education has made now that they're making many of their own food choices. 

I'm hosting a small gathering tomorrow night, cooking with fresh ingredients from local sources (including lettuce from the Potager that I built earlier this spring).  I wanted it to have a casual feel and yet, to have a sense of purpose. I wanted a theme that would be memorable enough to cause my guests to be reminded of the reason that we're together (I mean, other than our common love of food and sparkling personalities! *wink*)

Given that I have boxes of my Grandmother's mason jars sitting in the cabinet waiting for canning season to roll around again and given that they're FREE,  I decided to incorporate them into the theme for the evening. Out of that, the theme was born:

MUNCHIES, MOONLIGHT, AND MASON JARS

 I made simple, triple-fold invitations using an image that I found at The Graphics Fairy.  

The decor: Vintage Kitchen Cooking and Baking Items

Clear and Turquoise Mason Jars: 

• Filled with Epsom Salts  and votive candles on the table and the patio
• Filled with White spring flowers: Peonies and Daisies (since the town flower of CH is the daisy...we even have an annual festival called "Daisy Days" which is held on Father's Day Weekend).
• As holders for silverware and beverages

The centerpiece:

• Colanders: filled with fresh produce and mason jars with flowers 

The SWAG (purchased at Dollar Tree):

• A Spray Bottle filled with home made veggie wash
• A Veggie brush and peeler
• A Re-usable bag for produce 
• A  list of the dates, times and locations of farmer's markets in the area.

              Recipe for veggie wash:
              Ingredients:
             1 Cup water
             1 Cup white vinegar
             1 Tablespoon baking soda
             Juice of 1/2 lemon
 Combine all ingredients and put in a spray bottle.  Spray produce with solution and let sit for 5 minutes. Rinse well.


On the menu: 
 Appetizers: 

• Jaime Oliver Pineapple with Bashed up Mint Sugar
• Jaime Oliver Bruschetta 
• Jaime Oliver Crostini
• Assorted veggies and dip

Desserts (made and served in Mason jars):

• Strawberry Shortcake
• Banana Pudding
• Malted Vanilla Pudding

I'm sure that there will be last minute additions and changes but the main thing is, I'm doing what I can to spread the word and I hope that you will too.

If you're hosting an event, (or even if you're not), please let me know how you're celebrating so that I can include you in the wrap up post. Check back for photos and details on Sunday.

Have a wonderful weekend!

xo,

S