Last night we ventured out in the storm to have dinner with some very good friends at their house. We were all surprised that we could fit in a dinner date together in the middle of December. A free Saturday in the middle of the holidays is rare. We had a great time! The four children ran around in the first real snow of the season after they finished their dinner leaving the adults to enjoy a nice dinner in peace. 🙂 JoAnn actually made one of my favorite recipes from the 3 Steps Toward Optimal Health cookbook: Tomato, Corn & Basil Sauce. She kept some sauce on the side to serve over pasta and also baked some chicken breasts in the sauce with some mozzarella on top. It was great!
I had offered to bring something to contribute to the meal. I hate to go to someone’s house for dinner empty handed! It turns out there was a little confusion about what she suggested I bring via text. I could have sworn she wrote “green bean salad” (which I thought was kind of random) dessert and wine, but she actually said “green salad”. 🙂 Opps! Given the temp was in the teens for a few days, I felt like making something warm. I found this great recipe: Green Bean Salad with Basil, Balsamic and Parmesan. The recipe called for your choice of red onions or shallots. I opted for shallots and I deviated from the recipe by sauteing them in olive oil and then mixing them with the balsamic and olive oil as a dressing that I mixed the green beans, basil and fresh grated parmesan with just before serving. It was a hit! Very simple, healthy and yummy. The recipe is a keeper!
Tonight I’m looking forward to making Baked Quinoa & Ground Beef Parmesan so we can try the ground beef that was part of our first delivery from Walden Local Meat Co. I’m making this recipe up on my own. If we like the results, I’ll post the recipe and review some time this week.