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My Big Fat Greek Platter

>> 8/6/10

Kate & David were having a party and asked us to "bring a dish to pass."  I toil over this kind of request because it's big fat LA where we won't know most of the people or what they're bringing or their eating preferences.  If it were my family reunion in Indiana, I'd know that everyone else will supply the casseroles and I can bring fresh fruit.  Kate also has a militant vegan friend who I respect and love dearly, but I don't about you guys, when it comes to the vegans, I worry that an animal crumb from my food might accidentally fall their way and corrupt their system with animal matter.  Mediterranean seemed safe.  This one where you can buy it all at WF's except for the shrimp and tomato salad I modified out of Bon Appetit and I added toasted pinenuts and EVO to the hummus.  
Make it look pretty on a rustic serving tray and call it a "Mezze Platter."  

Shrimp & Tomato Salad
16 cooked large shrimp (roast 5 minutes at 400°; plunge for 30 in ice water)
16 pitted kalamata olives
1 c. diced seeded tomatoes (3 med)
2 T. chopped fresh Italian parsley
1 T. finely grated lemon peel
1 T. lemon juice

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Possibilities Waiting to be Created

Possibilities Waiting to be Created
Santa Monica Farmers Market

Crunch Time

Gives any well-intentioned cook, completely possible ways to get more real, fresh food onto the table without being shackled to a recipe or breaking the bank or getting an uprising from finicky eaters.
We are big on quick food prep - Chop Therapy - to make real food into fast food and we use what we term flavor savors that give a flavor punch to foods instead of using preservatives or processed ingredients.
We love getting the whole family involved in the food preparation effort. We also use some momgenutity for presenting real food in our homes so it stands a chance against the marketing assault of the Happy Meal.
Please share your ideas and share our posts with anyone you know who might want more real food in their meals.

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