Since I'm still thinking of Summer, here's my favorite menu, for our deck/backyard/garden parties. It accommodates vegetarians(*), vegans(**), and meat-eaters. It's easy to adjust portions for a large or small crowd. The key is in making only a few very good dishes, and using very fresh in-season local foods. The bonus is that this dinner is healthy and makes you feel good.

Summer Menu for Vancouver Island

Fruit Platter (local ripe berries!)**
Sushi Platter (1/2 vegan)**
Guacamole and Blue Corn Chips**

Fruit Juice Spritzers
Beer and Wine

BBQ Black Pepper Lemon Chicken
BBQ Fresh Fish (local island fish!)
Potato Salad (1850 Texas recipe)*
Pot o' Beans**

Fruit Pie(s) (local fresh fruit)**
Ice Cream*

Coffee or Tea

*vegetarian (no meat)
**vegan (no dairy, eggs, or meat)

Thanks for sharing your ideas, too.

Cheers, from
SwampWitch

I love making stew and homemade bread or cornbread. I also serve my stew a tad bit differently. I make mashed potatoes and pour stew over it. I actually make the potatoes into a cup form so it sits in the middle of it.

I make pork loin stuffed with figs and apricots or prunes along with nuts then do a whiskey sauce over. Huge hit in the fall and winter months.

I love to cook a Thanksgiving meal before November.

I think of stews or braises, which are always some of my favorite dishes. Hearty things like green chile pork, braised duck with turnips, or a fricaseed chicken.

Big, rib-sticking soups -- I love bean and lentil soups, like white bean with kale. Butternut squash risotto, or a rich potato gratin with gorgonzola.

Hungry yet? I am, LOL!

The Michigan Game. (vs. Ohio State, that is)

This year it's a home game, so the city looks like it's getting ready for a tsunami or a war. I'm not even kidding. When it's an away game, everyone is just glued to the TV. I mean it, you could walk down the major streets naked -- no one would know. It's like Yom Kippur in Jerusalem. Well, almost.

For those of us without tickets who will be hunkering down at home, a popular meal is CHILI. (Chili:football :: hot dogs:baseball.) That's what I'll be making. We just leave it on the stove and people can wander over as they get hungry. I like to have some fruit and some tortilla chips (instead of crackers) out with that. And I guess some cookies.

For less casual fall dinner (it could hardly be more casual), I love a squash, peanut, or pumpkin soup, main dishes like cassoulet or beef stew, and a cabbage-apple-caraway side dish. Roasted vegetables are perfect any time of year. And of course, apple and pumpkin pies. We always have pumpkin chiffon pie, my daughter's favorite dessert.

Appetizer - Spinach salad (recipe follows)
Pork Roast (either a butt or rolled and tied sirloin tip - brown it in a little oil, then put it on a bed of sliced onions, pour some fruit juice over and spread with minced garlic and herbs. Bake at 325 in a covered pan for about 3 1/2 hours)
Mashed Potatoes (or scalloped or au gratin)
Applesauce
Braised red cabbage
Dinner Rolls
Dessert - carrot cake

Appetizer - Caramelized onion galette (recipe follows)
Roast Leg of lamb with chutney
Au Gratin Potatoes
Green beans with chopped pecans and lemon zest
Dinner rolls
Dessert - apple crisp

* Exported from MasterCook *

Spinach and Strawberry Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 bunches spinach -- rinsed and torn into bite-size pieces
4 cups sliced strawberries
chopped toasted nuts (walnuts or pecans)
crumbled bleu cheese
Dressing:
1/2 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup white sugar
1 tablespoon poppy seeds

In a large bowl, combine the spinach and strawberries. In a medium-size mixing bowl, whisk together the oil, vinegar, sugar, and poppy seeds. Pour over salad, toss until well mixed and serve. Sprinkle chopped toasted nuts and bleu cheese over top.

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NOTES : Variation: Substitute dried cranberries for strawberries.

Dressing can be prepared ahead - refrigerate until serving.

* Exported from MasterCook *

Caramelized Onion Galette

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Hot Appetizers Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter -- ( 1/2 cup) chilled,
cut into small pieces
1/3 cup ice-cold water
FILLING:
1 tablespoon each: olive oil -- butter
2 medium sweet or Spanish onions -- halved, thinly
sliced
2 teaspoons sugar
2 tablespoons balsamic vinegar
3/4 cup crumbled blue cheese
2 teaspoons fresh chopped rosemary
1/4 teaspoon freshly ground pepper

For crust, stir together flour and salt in medium bowl. Add butter; mix in with hands or pastry blender, until mixture is pea-size. Add water just until dough comes together (if needed, add more water drop by drop). Wrap in plastic wrap; refrigerate.

For filling, heat oil and butter in large skillet over medium heat. Add onions and sugar; cook over medium heat until caramelized, stirring often, about 25 minutes. Stir in vinegar; cook until vinegar evaporates, about 2 minutes. Set aside to cool.

Heat oven to 350 degrees. Place dough on lightly floured surface; roll into 12-inch circle using rolling pin. Brush off excess flour; place on ungreased baking sheet. Sprinkle cheese onto dough, leaving 1-inch border. Spread onions over cheese; sprinkle with rosemary and pepper. Fold edge over to create border about 1/2-inch thick; pleat border using thumb and forefinger every 1 inch. Bake until crust is golden brown, 25 to 30 minutes. Slice.

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