A Simple Summer Meal

This was my dinner tonight. I shared it with my dear friend, Jocelyn. I had no desire to cook or prepare anything as I had injured my back earlier in the week. So what did I do? I threw together a simple, somewhat seasonal, summer nosh. I have a collection of wood fired tea bowls from the great Chuck Solberg, a potter in St. Paul, Minnesota. I throw all kinds of snacks in those bowls, haul it onto the deck with a beautiful bottle of wine and call it a night.

Top left hand corner we start with the strangely fantabulous Tom Yum Cashews from Trader Joe's. If you like Thai flavors, you will love these. Lemongrass, fish sauce, Kaffir lime leaves - definitely a conversation starter.

Next, the wooden bowl on the right we have roasted salted fava beans from Middle East Bakery in Andersonville. I know, I mention them a lot. I love them. They make a great variety of homemade prepared foods like fava bean dip, hummous, falafel, kibbeh and you can't beat the price on their olives by the pound. I often go there before a trip to Ravinia, to stock up and create a great picnic meal.

Next bowl on the right we have a heaping pile of Michigan cherries from Seedling Fruit.

Below, in the bottom right corner are the remains of a hunk of Persian Fetta. It comes from Australia in a lovely metal tin marinated in olive oil, herbs and big chunks of garlic. Sam's Wine sells it in their deli.

Rounding the corner in the green bowl is the much celebrated pickled asparagus as seen a couple of posts back.

To its left are some brown rice and caraway crackers - both gluten free and delicious.

And finally, the star of the show - Colorouge - a washed rind cow's milk cheese from Colorado available at my favorite neighborhood wine shop - Provenance.

ASK ME ABOUT SMOOTHIES

For two days this week, I was fortunate to work craft service for a TV commercial. Craft service is essentially providing drinks and snacks for the crew and talent on a commercial, TV show or film shoot. I had to provide for 40 people who work long hours and for the most part, appear to live primarily on caffeine and cigarettes. I honestly haven't seen that many people smoking since early episodes of Kojak.

A traditional craft services table is full of bowl upon bowl of junk food: M&M's, chips, candy bars, gum, pretzels and the requisite platter of fruit. Coffee is always percolating and the caffeinated soda always flowing. Crew and talent pop in for a quick fix, something they can grab and go.

Knowing my Real Food bent, my friend Eve, who's a producer on the job, hired me to clean up the joint as they say. She just knew I would do a conscientious job and provide, with care, some real food alternatives.

I knew I wanted to make a difference any way I could. I also knew I had to compromise my values so to speak and provide junk. There would be a major revolt if there weren't candy, cookies, gum, chips and other industry standards at the table. And I'll be honest, it was a little soul crushing to purchase some of that stuff. But my M.O. was strategic if not long range: I was going to present food that would surprise and delight them and maybe even plant some seeds down the road. (Call me delusional, but I prefer optimistic) I created a menu that was great-tasting, beautifully presented and REAL and I did it with pleasure.

The first thing I laid out was falafel from Middle East Bakery. I got wide, clear plastic cups and cut open one falafel ball in each, drizzled it with tahini sauce and topped it off with a cherry tomato, cucumber slice and fork. Total hit!

I also did a Caprese/Pasta Salad on a skewer with cherry tomato, basil, fresh mozz and spinach tortellini and drizzled my mint basil pesto on one batch and a homemade balsamic vinaigrette for the next. Bonafide smash!

Next I made smoked turkey and cheddar sandwiches on mini parker house rolls with dijon and a cornichon attached to the top by a toothpick. Hell, I'm not reinventing the wheel but they were good.

Being the clever lady I am, I also put up a sign on the wall above my table that said, "ASK ME ABOUT SMOOTHIES." I brought my blender and was making smoothies on the spot for people and they loved it. I did one that was frozen banana, organic peanut butter, apple cider and almond milk. (If you wanted to turn it into a milk shake, substitute a fresh banana for a frozen one and vanilla ice cream for almond milk)

By special request I also created my own frozen coffee smoothies: just blend cooled coffee, organic half and half, agave nectar and a ton of ice. Take that Starbucks! Addictively delicious and without a trace of corn syrup!