Side – Vegetable
Side – Starch
Side – Mystery!
Everyone was also asked to bring recipe cards for their dish to distribute. We got most of the above, and it was a great success. The hope is to meet every month or so, and post the results here.
Meanwhile, I got so busy pigging out that I forgot to take pictures of everything. My goal is to recreate what I missed, but for now, I give you:
Julia’s Beet Salad Toasties:
2 Tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1/4 tsp Black Pepper
3/4 tsp Salt
5 Tbsp Olive Oil
1 lb Onions, chopped (about 2 medium)
30 oz Beets (diced and roasted)
3oz Feta (crumbled – about 1/2 Cup)
1/4 Cup Pine Nutes (toasted)
1 loaf good, crusty bread
Preheat oven to 350 degrees.
Cook onions in 2 Tbsp olive oil and 1/4 tsp salt until caramelized.
While onions cook, whisk together vinegar, mustard, pepper & 1/2 tsp salt in a large bowl. Add remaining 3 Tbsp of olive oil in a slow stream.
Add onions, beets and feta to the dressing. Sprinkle with pine nuts.
Slice bread, and toast in the oven. When toasted, remove from oven and top with the Beet mixture.