Wednesday, July 26, 2017

July 9, 2017

We met at my house and all were here except for Mary, who was a bit under the weather.

Tonya prepared a most delicious appetizer of Goat Cheese and Fig Jam Crostini.  She intended to use fresh figs but just missed the season.  The jam was sweet which went well with the goat cheese.  Tonya toasted baguette slices in the oven, then spread on goat cheese thinned with a little cream, spooned the fig/lemon marmalade on top of that and finished with a sprinkling of toasted pecans. I really enjoyed these and they would be perfect for a party.







Our cocktail was Watermelon Sangria.  I think any fruit would work in addition to the lime and orange.  The blueberries are just for show or eating after you finish the drink.  This was a mildly sweet, refreshing cocktail that is perfect for summer..



The Greek Salad was prepared by Tonya and it was another winning recipe!  There were so many fresh, crisp vegetables and the olives and feta add a salty bite.  The salad was even more flavorful the next day as the dressing continued to marinate the vegetables. 




The main dish was Tomato Spinach Chicken Spaghetti.  It was another great summer recipe featuring fresh basil and spinach.  I think mushrooms could have also been added, especially if you wanted to leave the chicken out and make a vegetarian version.  The sun dried tomatoes add nice color and a bit of tang.




Angelica completed our meal with a Summer Tart.  It had a dairy free custard made with almond milk that was silky smooth.  The tart was covered in fresh berries and sprinkled with powdered sugar.  This was a light dessert for our summer menu.

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