The four Gourmet Gals met at Tonya's for our August gathering.
For the appetizer course I highlighted lemons to compliment the lemon pasta. I made lemon hummus served with cucumbers, bell peppers and cauliflower. Hummus is so versatile and you can easily change the flavor by adding an ingredient to the basic recipe of chickpeas and tahini. It is also very healthy!
The second lemon appetizer I prepared was a bit more indulgent: lemon basil ricotta crostini. I "cheated" and bought the crostini from Sprouts. The little toasts are perfectly seasoned and crisp. The ricotta spread is creamy and a blank canvas desperate for flavor. It needs a lot of salt and the basil is not only a garnish but flavor. It is light and creamy and a delicious contrast to the crostini.
Angelica's salad had a lemon vinaigrette that was simple yet very tasty and also featured lemons! She made a salad with kale, green leaf lettuce, cucumbers and red bell peppers. It was a perfect summer salad.
The main dish was lemon pasta with roasted shrimp. To the recipe, Tonya added Parmesan cheese and parsley. There is not a sauce just the flavor of lemons in the pasta. I did not taste a "roasted" flavor in the shrimp and I think the shrimp could have been cooked in the pasta water or tossed with the pasta at the end since shrimp cook so quickly. I would make this again because I do love spaghetti, butter and shrimp.
Mary's peach buttermilk pie was one of the more delicious desserts that I have ever eaten. The recipe actually calls for apples and she decided to switch it up and use summer peaches. What makes this pie so perfect is it has three wonderful things.. fruit, custard and a struessel topping.