By Nancy Vienneau
Whilst Nancy Vienneau begun an off-the-cuff potluck celebrating solid nutrients and goodwill, she had no concept it'd be going robust 5 years later. The ever-changing crew of various those who attend have something in universal: a commitment to solid foodstuff. for that reason, each month, a non-scripted parade of seasonally encouraged dishes appears—dishes that draw on materials from the participants’ personal gardens, their pals yards, or the farmers’ marketplace. those dishes rejoice their provenance and their background. Roasted tomato goat cheese tart with Tennessee Bradley tomatoes, Me-me’s chocolate cake inherited from a cherished grandmother’s recipe. fowl baked with clean plums from a neighbor’s tree. Acorn squash jam-packed with Southern sorghum and pecans. Pimiento cheese made with neighborhood farmstead cheddar. Crowder pea salad flecked with Benton’s kingdom ham.
Like a sourdough starter made up of flour, yeast, and water, this easy get-together has grown right into a energetic, wealthy occasion jam-packed with fascinating parents and meals. among those covers you’ll locate wonderful dishes, heartfelt tales, plus assistance and concepts for beginning your personal group potluck. Did an individual say it’s Thursday?
Read or Download The Third Thursday Community Potluck Cookbook: Recipes and Stories to Celebrate the Bounty of the Moment PDF
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Additional resources for The Third Thursday Community Potluck Cookbook: Recipes and Stories to Celebrate the Bounty of the Moment
Tofu and vegeta bles are used instead of meat in many dishes to cut costs. And if an entrée does contain meat, there are always plenty of other vegetable and rice dishes from which to build a nutritious meal. The follow ing section includes one vegetarian main dish. If you choose, you can easily make the other main dishes vegetarian by substituting a variety of vegetables or tofu for the meat. The rich but mild flavors of Stir-Fried Noodles with Shrimp (recipe on page 50) blend well with the refreshing Tomato, Cucumber, and Onion Salad (recipe on page 45), creating a light yet satisfying meal.
Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side. Serve with peanut sauce (recipe on following page). Preparation time: 25 minutes Cooking time: 10 minutes Marinating time: 1 hour Serves 4 Peanut Sauce: 1 tbsp. peanut oil 1 clove garlic, minced 1 c. water 1 tsp. crushed red pepper 2 tsp. tamarind, dissolved in 2 tbsp. warm water ¥ tsp. salt 2 tbsp. sugar ø tsp. shrimp paste 1 c. creamy, natural peanut butter (available at most food co-ops) 1. Heat oil in a frying pan over medium-high heat.
Add noodles, bananas, and salt to the egg mixture and mix well. 5. Cover the casserole dish with aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean. 6. Serve hot or cold with vanilla ice cream or frozen yogurt.