The menu was very basic but each dish was loaded with fresh summer ingredients. Here is the whole menu, I don't have time tonight to post each full recipe, so if you would like one that I don't post, just let me know and I am more than happy to send it along.
For starters we had Roasted Red Pepper Hummus and Ina's Guacamole
Then for dinner we had Parmesan and Herb Crusted Chicken with Fresh Tomato Salsa, Fresh Peach and Spinach Salad, Potato, Zuchini, and Thyme tart.
For dessert my mom brought her signature dessert, picture perfect peach pie! Delish!
The whole menu was formed around the Potato and Squash tart, I found it the other day on one of my favorite food blogs, Smitten Kitchen check it out...doesn't it look beautiful on her blog? How can you resist that? Mine looked lovely going into the oven, but it didn't look so pretty on its way out of the oven! I am not really sure why. I followed the recipe on Smitten Kitchen exactly, the only change is that I added zucchini to the yellow squash. This was a really, really tasty dish, I would certainly make this one again.
Fresh Peach and Spinach Salad
I have a large glass salad bowl, I didn't really measure the ingredients I just piled stuff in until it looked like it would feed 6 hungry adults one hungry baby!
Ingredients
Large bag fresh baby spinach
4 large very ripe peaches
dried cranberries
Feta Cheese
Toasted Pine Nuts
Dressing
1/2C Peach juice (Tropicana)
2T sugar
2T white wine vinegar
2t dried thyme
1/3 cup olive oil or salad oil
1 clove garlic--minced
1/8 tsp black pepper
Shake/whisk together and combine with salad right before serving
For dessert my mother brought her amazing peach pie, it is just perfect. I have asked for the recipe, I will post when I get it!
3 comments:
The squash casserole and the pie look amazing! I'd love to see your recipe for the chicken parmesan.
Trish
(P.S. - I found you on "FoodGawker"
Hi Trish, I am glad that you found me! The chicken is a winner and is consistently delicious. I like to buy thin chicken, but you can always buy chicken breasts and pound it down.
Meanwhile, set up 4 bowls. One with milk, one with flour, the next with egg (whisked with a dash of salt) and in the final bowl put some panko, dried italian bread crumbs, 1 garlic clove minced, 1T fresh thyme chopped, 1T fresh parsley chopped, and 1/2 C romano cheese shredded.
Place a large saute pan on medium high heat and add several tablespoons of olive oil. Next dip the chicken in each of the bowls, starting with the milk then the flour, eggs and finally the bread crumb mixture. Finally add the chicken to the hot pan, since the chicken is thin it only needs a few minutes on each side.
For the salsa, I simply chop up fresh tomatoes, basil, parsley, and shallots. Then add a splash of good olive oil and red wine vinegar allow to marinate while the chicken cooks--delish!
Hi Megan! Thanks for another great recipe. I've made the potato and squash tart twice, yummo! The first time, I ended with a layer of squash on top, and it didn't look so pretty coming out of the oven. The second time, I ended with a layer of potatoes on top, and they browned really well with the cheese one top and looked lovely coming out. From the picture you posted, I was wondering if you ended your top layer with zucchini? Maybe that's why you got the puzzling aesthetic results? Thanks for another winner!
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