Birthday celebrations, food, friends and good beets
I love food as a celebration. Large parties, huge spreads of tons of food that have peoples eyes opening wide and mouths salivating and pleasant aromas and sights to only be quieted by the shoveling of food in to mouths. Those are the times I am extremely happy. Life is one big celebration as we know but those days where we can really come together talk about things, people, and places we love and just enjoy the company of those close to us are really something amazing to cherish.
Tonight I did just that.
It was one of my best friends from high school, Michelle’s birthday was last Sunday. She had some mid-terms to finish up so we couldn’t celebrate on her actual birthday but I asked her what she’d like to do, she said nothing which tends to be a growing trend amongst us as we get older, we don’t want to party, we just want to hang out and be mellow. So I said we’re not going to do nothing silly how about I cook for you, she agreed upon request and already my head was thinking about things I wanted to make but haven’t gotten to for a while.
I also informed a good friend of ours, Guy, of the little food party and he said he would join us. I was really excited and happy to have them both over to my place and to be able to cook for them would be really fun. I’ve known Guy since the 6th grade. I’m so grateful to have such amazing friends who are so supportive in my cooking so I took an early morning yoga class and got on my way.
This is the menu I ended up finishing;
Roasted garlic, basil, and Pinot grigio steamed clams & mussels
Braised Chicken, Cacciatore style severed with creamy manchego & smoked gouda white polenta
Thyme Roasted Red potatoes & asparagus
White Zucchini, Organic Red beet, and Avocado Baby Spring Mix salad with White Balsamic Tangerine Vinaigrette
Pineapple and Strawberry Shortbread Tart with Almond Strawberry Curd (no picture)
White Sangria with fresh pineapple, berries and tangerines
Kinda annoyed I didn’t take a good picture of the salad but after all the work i do taking pictures is hardly the priority, I need a photographer but anyway…
I have to say the salad was the most simple delicious thing. Tangerine and parsley along with lovely subtle white balsamic and extra virgin olive oil you have to try it, I think you’ll love it. The creaminess of avocado and the raw white zucchini marinated in the dressing a little ahead of time really makes for something wonderful but different.
White Zucchini, Organic Red beet, and Avocado Baby Spring Mix salad with White Balsamic Tangerine Vinaigrette
Slice 1 white zucchini which is also called Mexican zucchini, I like this particular kind because it doesn’t taste bitter like Italian zucchini tastes sometimes, into pieces that are long and skinny but pleasant to eat
1 avocado ripe sliced
2 hand fulls of spring mix
1 beet boiled and peeled then sliced into thin circles
Dressing
Juice of 1 tangerine
about 3 tablespoons white balsamic
extra virgin olive oil to your preference
salt
pepper
1/2 teaspoon minced parsley
Dressing needs to be done with your taste in mind, so put it all together and season!
Mix the zucchini sticks with about 1/2 the dressing or enough to coat and let sit for about 15 minutes, it pickles them a little and makes the dressing stick add the avocado to the mixture when ready to serve and toss together
plate mixed greens and beets arranging as you’d like, then toss with a little more dressing and top with avocado and zucchini
Easy light simple salad.
I hope you enjoy
I’m so tired I think i could sleep all day. I knew i was gonna be tired tomorrow so i put a roast in the slow cooker for tomorrow 🙂 always thinking ahead.
Remember about the Online Bake Sale For Japan
