I hadn’t hosted a meal in a while, so I decided to host a dinner party last night–thanks to both JG’s, JK, LM, and RK for letting me cook for them, and especially to AK for washing the mountain dishes :).
The menu was:
Cucumber, Fennel & Radish Salad (Recipe Remix from this)
Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping
Balsamic Glazed Chickpeas w/ Red Swiss Chard
Coconut Curry Chicken
Banana Nut Cake w/ Candied Walnuts (Recipe Remix from this Recipe Remix)
Sorry, you won’t get all of the recipes today–but check back, because you’ll get one recipe a day for the rest of the week!
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Recipe Remix: Cucumber, Fennel & Radish Salad
Ingredients:
1 large fennel bulb + 1 Tbsp fennel fronds
8 radishes
1 English cucumber
1 orange bell pepper
zest of one lemon
juice of 2 lemons
1/2 tsp honey or agave
2 tsp vegetable oil
1/4 tsp salt
1/8 tsp pepper
Directions:
- Cut fennel bulb in half and peel off outer layer. Slice thinly into half-rounds (I used my mandolin). Slice radishes and cucumber into thin rounds, and julienne the orange pepper.
- Blend together lemon zest & juice, oil, honey/agave, salt & pepper and pour over salad veggies. Serve immediately.
The cost:
fennel: 2.29
radishes: .89
cucumber: 2.00
pepper: 1.00 (on sale $1 each)
lemons: .78
Grand total: $6.96; serves 8