A Celebratory Dinner

We lost power..on Friday June 29, around 9:00 pm from the ‘Super Derecho’ of 2012. We experienced the aftermath, but ironically, missed the storm itself! (We  were having a birthday dinner for Kevin in one of the nicest restaurants in town; didn’t even hear a thing!)  Saturday, Sunday, Monday, Tuesday, Wednesday, Thursday- at 3:39 pm, the power came back on. Almost six days we endured the torrential heat and humidity Lynchburg has to offer.

 Thankfully, Sunday we were able to get a generator from the grandparents to keep our frozen foods well, frozen! and even got to hook up the TV for some sort of entertainment.  There were cords, there were fans, but there was not Air Conditioning!!

  Even the dogs were hot (Tucker).

SO when our neighbors called the other night, they invited us over for a dinner party to celebrate the Resurgence of (our) Power!! Now this was the silver lining of the whole week- food, family, and friends….did I mention AC? [unfortunately we could still hear the hum of the generators from the neighboring subdivison behind our woods all day-how could we fully enjoy our electricity when we know others are still sweating suffering?

They were in charge of the classic burgers ‘n hotdogs, while we volunteered to bring pasta salad and dessert. PLUS, we ended up bringing a homemade pitcher of Mojitios,  made with homegrown mint.

In fact, homegrown Zucchini inspired me to make this light and crisp salad.

MEDITERRANEAN ZUCCHINI PASTA SALAD:

Ingredients:   (serves 8-10)

1 box Farfalle Pasta

1 medium sized Zucchini (nice and firm); diced

1 small Cucumber; diced

3/4 cup Cherry Tomatoes; diced

1/2 cup Crumbed Feta Cheese

1/4 cup Basil; shredded

1/2 Lemon

Salt/Pepper/EVOO

Instruction:

1. Place chopped Zucchini, Cucumber, Tomatoes, and Basil into large serving bowl.

2. Squeeze the Lemon Juice over the vegetables, and toss to coat; season with pinch of Pepper.

3. Boil Pasta according to box; (don’t forget to salt pasta water prior to adding pasta- this is the only chance to flavor the pasta itself). Drain (do not rinse).

4. Add cooked Pasta to bowl of vegetables and drizzle with EVOO to throughly coat pasta to prevent from sticking.

5. While still warm, add crumbed Feta to bowl and toss gently. Refrigerate until chilled.

Cut Zucchini in half, then again, until each half is quartered and in little sticks. This makes it easier to line them up and chop evenly.

Combine all of the heart healthy vegetables for a colorful, vibrant mixture.

Adding Basil brings texture and depth of flavor to this dish, as well as a refreshing aroma (smells like the garden!)

Drain, but don’t rinse the pasta to keep the flavor added from the salt.

Adding Olive Oil brings the dish together and helps the cheese stick to the pasta.

More to come…the Dessert portion of the party:

COCONUT MACAROONS

 [don’t we all need to slow down and enjoy what we are eating now before we rush mouth open for dessert?]

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1 Comment

Filed under Dinner, Recipe

One response to “A Celebratory Dinner

  1. Looking good Jenna! I’m very impressed. The pictures look GREAT!!!

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