Tuesday, April 22, 2014

Happy Earth Day!

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Love the Earth!



Good Morning!  We have a beautiful planet home, and today's a day to celebrate it!  My daughter is having Earth Day festivities at her school and a local park today, and I thought it would be fun to plan and prepare an Earth Day dinner.

MENU:

Fresh tomato bruschetta on French rounds
Sautéed Spring Vegetables
Key Lime Pie

Many years ago, I saved a recipe card for the Sautéed Spring Vegetables from Martha Stewart Living.  We've enjoyed the recipe over the years, and I tweaked it just a little by adding a vinaigrette.  I think it's smart to eat food while it's in season, and I hope to eat even more locally grown produce this summer and autumn.

Sautéed Spring Vegetables

Ingredients:
1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces green beans, trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half (I like the yellow ones best.)
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half


Directions:
1.   Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of iced water to cool. Drain again.
2.   Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
3.   Remove from heat, add basil, and toss to combine.

To make the vinaigrette you'll need:

¼ cup olive oil
2 Tbs. lemon juice (try a Meyer lemon)
1 tsp. finely grated lemon zest
1 tsp. honey
½ tsp. Dijon mustard

Whisk all the ingredients together and pour over warm vegetables.


I set a simple table, keeping the same napkin rings and placemats from Easter.


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RESOURCES:

Chargers and napkin rings:  Pier 1
Flatware:  Horchow
Dinner plates and flower pot:  MacKenzie-Childs Taylor Collection
Recycled wine bottle glasses:  Olive & Cocoa
Napkins:  Yves Delorme
Terra cotta votives: Vintage eighties
Marin floral salad plates:  Crate & Barrel (currently on sale for $4.95)

Are you participating in any Earth Day festivities today?

Until next time…

Blessings!
Ricki Jill

13 comments:

  1. It's Earth Day? I can't keep up with all these special days. Good thing I posted about pansies today! Enjoy your Earth Day.

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  2. This is a wonderful idea Ricki! Everything sounds delicious:) Happy Earth Day! xxleslie

    new address is www.4aroundthetable.com/feed/
    I've updated you on my blog roll ;)

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  3. Your table looks so pretty, Ricki Jill, and your menu sounds so light and perfect for a nice Spring evening.

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  4. It all looks so pretty. The C&B plates are darling.

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  5. Yum! The sautéed vegetables sound delicious. Your table setting is so pretty.

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  6. It might be a good day for a hike! Enjoy your day my friend! Hugs!

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  7. Your tablescapes are always SO BEAUTIFUL!

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  8. I can't decide if I should make your wonderful recipes or get Steve to take me out to dinner. 44 years ago today, Steve and I cut our night time English class to watch the first ever Earth Day celebrations on campus. We have been together since that day.

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  9. So pretty! The dishes sound delicious. Key lime pie!

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  10. I went outside, even in the rain...that's pretty much it.

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  11. Your table is gorgeous, and the menu sounds delicious. Very green!

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  12. Belated Happy Earth Day to you. You celebrated it beautifully. Love your place settings and your veggie mix-up- xo Diana

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