Happy Earth Day!

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.

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