July 10, 2016
Holiday Weekend Dishes Galore!
By Linda Dansbury

Last week I talked about the several dishes we prepared for our guests on Saturday. Below includes some of what we made for our Sunday guests as well as during the week. Please send your ideas/suggestions to me at lindadansbury@comcast.net, and please include Anchor Run in the subject line.

Eggplant, zucchini, scallions and radicchio - cut into different shapes for visual appeal, drizzled with olive oil and grilled until nicely browned and softened but not falling apart. Arranged on a platter, drizzled with olive oil, a bit of balsamic vinegar and sea salt. I had leftovers, so I chopped everything up and made a pasta salad, adding more balsamic vinegar and olive oil, fresh basil, and a sprinkle of grated parmesan cheese.

Carrots, garlic scapes, basil - made a roasted carrot and carrot top pesto salad, which was very well received. Made the pesto, then roasted carrots. Made a separate small "salad" with shaved carrots, a few carrot tops and basil leaves. Plated everything, placed a bit of burrata cheese in the middle of each plate and finished with generous drizzles of the pesto.

Zucchini, garlic scapes - made zucchini fritters

Green Beans, scallions, garlic scapes - green bean salad

Cucumbers, scallion, parsley - I made a couple of cucumber salads the way my grandmother always did - slice the cucs with a mandoline (I have a very basic one that is so much faster and easy clean-up), then add chopped scallions and parsley. A simple vinaigrette with a mild vinegar and oil, celery salt, a bit of salt and pepper - that's it!