Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


October 2012 Recipes

Recipe Archive

Tomato, vegetable, and bread salad
Serves 6

1 lb ripe tomatoes
1 medium onion, halved and thinly sliced
1 lb rustic bread, preferably day old
1/4 lb blanched green beans
10 to 12 basil leaves, roughly torn
1/2 cup extra virgin olive oil
1 tsp minced garlic
3 to 5 Tbs red wine vinegar or balsamic vinegar
Salt and freshly ground pepper

Cut the tomatoes into small chunks and put them in a colander over a bowl and sprinkle with a little salt. Juice from the tomatoes will collect in the bowl after about 10 minutes, set aside. Put onions in a bowl, sprinkle with a pinch of salt and a splash of vinegar.  Slice bread and rip into bite-sized chunks.

Put the tomatoes, drained onions, green beans, and basil leaves into a bowl and dress with olive oil, minced garlic, several tablespoons of the drained tomato liquid, and 3 to 5 Tbs vinegar (to taste). Season with salt and pepper to taste and mix.   Add bread and mix well (if using stale bread the salad will benefit from a 10 minute rest).

End of Summer Bean & Vegetable Medley
Serves 6

1 cup dried white or navy beans
1 1/2  cups whole kernel corn
1 1/2 cups sweet bell peppers, medium dice
1 1/2 cups zucchini, medium dice
Olive oil
Salt & freshly ground pepper to taste
1/4 cup olive oil
1/8 cup apple cider vinegar
1 tsp minced or pressed garlic (optional)
2 Tbs chopped fresh herbs (parsley, marjoram, savory, oregano, thyme, or…?)
salt & pepper to taste

Bring beans to a boil in 4 cups of water, turn off heat, and let sit for several hours or overnight.  Drain, refill with fresh water to cover, and simmer gently until fully tender, 30 minutes to one hour.  Don’t allow water to get low or beans will be scorched.  Drain, sprinkle warm beans with salt and pepper, drizzle with olive oil, and let cool.

Combine room temperature beans with the remaining ingredients and toss with dressing.  This dish lends itself to different combinations of vegetables and herbs.  Experiment with whatever is seasonal and local and have fun!

Basic Balsamic Vinaigrette
This is a great all-round dressing for many types of salads and cooked or raw vegetables.

1 cup olive oil
1/4 cup canola or safflower oil
1/2 cup balsamic vinegar
1/4 cup rice wine vinegar or apple cider vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/2 to 1 tsp minced or pressed garlic to taste

Blend ingredients in a food processor or blender.  Or for the low carbon footprint method, simply shake in a tightly-lidded jar.

Download a PDF of the October 2012 recipes.