With a family reunion planned for this weekend we had another opportunity to prepare a potluck dish to pass. We are fairly new at this but are quickly getting the hang of it. It seems like the host usually contributes the meat course which, at this potluck, included fried chicken and sloppy joes. Others bring salads and desserts to round things out. We have decided potlucks are probably not the best place to try out new exotic dishes on “meat and potatoes” folks so we decided to bring a pasta salad. The first item of discussion was what pasta to use and we decided on rotini spirals which hold up with other ingredients and the dressing quite well. Then we wanted to a protein and decided on salami and pepperoni, along with two types of diced cheese. On to adding veggies where we went a little wild with broccoli, cauliflower, onions, bell peppers, carrots and two kinds of olives. Any other type of pickled vegetables, artichoke hearts, radishes and jicama would also work well in the mix. Then it is on to adding the dressing when most folks throw in a bottle of Italian dressing. Alternatively, we make our own salad dressings using oil, vinegar, lemon juice and spices; in this case lots of Italian seasonings. We made it the day beforehand so by the next morning most of the dressing had been absorbed so we added a little more before serving. It turned out great and joined the potluck table with several other pasta based salads including a veggie bow tie choice, a crab shell option and a creamy macaroni veggie with pea’s version. I tried them all and thought they were all good. I always like using macaroni shells with tuna and one with sesame oil and Asian veggies and spices would be nice too. I figure anything goes with pasta salad and it’s always a good way to clean out your vegetable drawer. So, what’s going to be in your next summer pasta salad?
I must discuss the desserts which, of course, included lots of bars many with chocolate which is always a hit. There was also a tasty orange jello fluff salad I tried for dessert. We were invited to the neighbors to celebrate another neighbor’s anniversary this week where we were served a frozen ice cream wonder with butterfingers in it. I’m sure you can find the recipe online but I don’t think I want to know what was in it. Yum! Finally, on the dessert front this week, I made a Bundt cake which included applesauce, grated carrots and zucchini, chopped prunes, coconut flakes, walnuts and warm spices. I used almond flour along with some cake flour to add levity and added some chia seeds and flax meal to amp up the nutritional value. Along with chilled champagne to celebrate my mom’s, Paul’s and my summer birthdays, we served it with soft serve ice cream. It was also good with my morning coffee; I figured it was packed with vitamins from the fruits and veggies so what the heck!
We also made our first Eggplant Parmesan for the summer and if we are lucky the eggplant will keep on coming thru August. A few of our cherry tomatoes are producing so we have started tossing them back like candy. I was lucky enough to join my seasoned fisherman friend on the lake today and came home with enough fish for four meals which included some lovely walleye. So, needless to say, we had fresh fish for supper tonight along with fresh grown asparagus and a multi-greens salad from the garden. My mom loved it all; life is good!