This past Sunday, we were tickled pink (a lovely expression...) to host a SUNDAY DINNER for our family at our house! Oh...what to cook, what to cook??? With our family focus on local food and cooking green, and eating more veggies, less protein, we delved into our freezers and found:
turnips (from our last year's garden), broccoli (ditto), carrots (ditto), boneless skinless chicken breast and strawberry frozen yogurt. In the fridge we found: farm eggs, fresh greens, mushrooms, sweet peppers, scallions, and one avocado. On the counter we found: organic sweet potatoes, fresh garlic, lemons and a butternut squash. In the pantry: a large can of garbanzos, tahini paste, and brown sugar. We bought some fresh strawberries (okay...broke the locavore rule, but...hey!). The menu fell together:
Appetizer: homemade garlic hummus. Served with pretzel crisps and bagel crisps.
Salad: Baby spinach salad with balsamic dressing.
Crunchy bread with garlic olive oil.
Sides: FRESH AIOLI served over broccoli. Sliced, baked sweet potato...seasoned with salt, pepper and red pepper. Balsamic glazed butternut squash cubes (super YUM!). Mashed turnip and carrot, seasoned with salt, pepper, butter and herbs. Grilled mushrooms drizzled with fresh aioli.
Protein: chicken breasts marinated in kefir (overnight); grilled. rubbed with crushed pecans and spices.
Dessert: Strawberry frozen yogurt with fresh strawberries and ... Cool Whip.
We are so happy that everything was fresh and good, and that we all had such a wonderful afternoon together!
...and I can PERSONALLY vouch for the "deliciocity" of each and every dish! It was an amazing meal and a perfect day!
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