Tonya, Mary, Sandy and I met at my house for an evening of delicious food and fellowship.
Salad: Mary, Roasted Beet, Orange and Feta Salad
Main Dish: Penne with Shrimp and Herbed Cream Sauce
Dessert: Sandy, Apple Bavarian Torte
Tonya started us off with two appetizers: cheese stuffed mushrooms and a beautiful cantaloupe, mozzarella and prosciutto skewer with pesto. I love mushrooms and this was an elegant yet simple appetizer that incorporated a spreadable cheese in mushroom caps. The skewers were full of freshness from the melon, salt from the prosciutto and creamy mozzarella that balanced it all. The pesto added a burst of spice with the basil and shallots.
Our salad, prepared by Mary, was a combination of sweet and savory. There were oranges, feta, walnuts, red onions, greens and roasted beets with a balsamic vinaigrette. This was a hearty salad with lots of flavor and a great way to showcase beets.
For our main dish I picked pasta with shrimp and a creamy sauce. The dish made a ton and re-heated very well. I liked the tomatoes and fresh basil and parsley. Parmesan cheese garnished the dish. Sandy brought some sourdough bread that we served warm with butter on the side.
Our meal concluded with an apple torte that Sandy made. It looked as amazing as it tasted. The almonds scattered among the apples created a crunchy texture. There was a creamy filling and delicious crust.