Join Me for an Alfresco Dinner From My Organic Vegetable
Garden
Summer is the best time for organic gardeners. This summer is no different. Most days were hot, but not too hot. Most nights were cool, but not too cool—perfect for a bountiful and healthy garden. In fact, since the weather has been so perfect, my vegetable garden is overflowing with delectable goodies just ready to make their table debut. Tonight should be ideal for an alfresco dinner on my herb and flower-lined patio, so let's get cooking!
Munchies Are An Imperative.
Purple
eggplant orbs hang like plentiful ornaments just waiting to be plucked for my
culinary masterpieces. Today's will be a roasted-eggplant-herbal dip
served with freshly harvested carrots, bell peppers, and zucchini cut into
pencil stick pieces.
Slicing
the eggplant in quarters, I sprinkle it with olive oil and salt and roast it on
high heat until done—about 20 minutes. It should be very soft and light
brown. While this grills, I chop fresh herbs from my
garden. The amount or variety of herbs is a personal
decision. I choose a bunch of Greek oregano, thyme, and
parsley. I use about one tablespoon for this dish and save the same
amount for our main course.
Using
a hand blender, I puree the roasted goodness with herbs, salt, and garlic to
taste. I adjust the flavor using lemon juice and olive
oil. Yum.
Summer Salads Don't Always Include Mayonnaise.
Since
our garden is overflowing with tomatoes, cucumbers, lemons, and basil, a Greek
salad is in order. Forget measuring cups and detailed instructions;
for this salad, I cube cucumbers and tomatoes and toss with a healthy dose of
lemon juice. Tossing in chopped basil leaves, drained capers, and
crumbled feta cheese to taste, it's done.
Ah, the Smell of Barbecue in the Evening.
Our
alfresco entree will be my favorite barbecued herbal chicken
breasts. Once again, forget complicated instructions and
measurements. This is food, not a chemistry
lesson. Cutting each breast
in half, I then place them in the reserved chopped herbs, salt, garlic, and
olive oil. Allow your taste buds to determine how much garlic and salt you
use. Though, use enough oil to coat each piece thoroughly.
You Scream, I Scream, We All Scream for Ice Cream.
French
vanilla ice cream topped with freshly picked quartered strawberries and
perfectly ripe blueberries from my garden is simple and yet delicious
dessert.
Time to Eat!
Dressing
the table with freshly cut flowers from my garden sets the mood. The
many hummingbirds and finches the garden attracts provide our
entertainment.
Since
the chicken takes roughly 15 minutes to cook, it goes on the barbecue right
away. While we wait, I pour a 2012 Geyser Peak Sauvignon
Blanc, which is light, slightly grassy with a bit of citrus and enough acidity
to complement the earthy, roasted eggplant dip. Thinking
ahead, I picked up a rustic batard – excellent crusty bread – from my favorite
grocer to pair with the salad and chicken. Personally, I love to
spread some of the dip on it as well. It's absolutely
heavenly.
A
slightly chilled 2011 Bogle Pinot
Noir pairs perfectly with the herbs on both the chicken and
salad. Once the entree is finished, it's time for
dessert. Drizzling each with Grand Marnier is optional but decant
and delicious!
Perfect
late summer alfresco dinner! What's your ideas?
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