Midsummer Dinner

It's probably too hot to eat outside with it being high summer, but we did it anyway. I think it had cooled to a balmy 80 degrees by the time we all sat down. We had that pink wine to chill us as well as fresh summer fruit accompanied with full fat greek yogurt (the only kind worth eating if you ask me) sweetened with honey. Oh, and a big dish of pasta. 

Say you wanted to "plan" a dinner like this, here is my advice: 
  • wait 'til the last minute and hope your friends show up 
  • do not tell them that you plan to take their pics
  • make this, this, AND THISSSSSS
  • toss all food onto platters and make sure that you have well chilled beverages 
  • limit outside time to 30 minutes, tops 
  • go inside and watch Stranger Things 
Written by: Megan Forbes
Photos by: Christina Hussey

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Pickled Tomatoes & Zucchini Salad

This year marks my first attempt to grow vegetables in a garden. Me and Christina were both given an 8'x10' raised bed at our Grandma's house. We planted the usual cucumbers, tomatoes, zucchini, etc. Our Grandma is fully committed to organic gardening and has been, in my words, "seasoning" the soil for years now. The result has been a very fruitful and abundant garden. That being said, I have too much g-dang zucchini.

Here is a recipe that includes *some* zucchini and these fun little green zebra tomatoes that I planted. Both quickly pickled (hehe), while still warm from the garden, then layered with avocado and basil in what I like to think is a vegan caprese salad.

Serves 4
• 3 green tomatoes
• 1 large zucchini
• 1 avocado
• 1 cup apple cider vinegar
• 1 tbls coriander seeds, smashed
• 1 tsp black pepper seeds, smashed
• 2 tsp salt
• 1 tbls fennel seeds
• 2 tbls chopped, fresh, dill
• 3 garlic cloves, sliced or smashed
• 3 tbls honey
• 1 bunch fresh basil
• 1/4 or more of extra virgin olive oil

1. Slice the tomatoes and zucchini to about 1/4" thickness. Drop them into a jar or bowl.
2. Using a spice grinder or mortar and pestle, grind the spices and salt and then drop into the jar with the veggies.
3. Slice the garlic cloves and add to the jar as well.
4. Dissolve the honey into the vinegar and then pour over the veggies and spices. Allow to sit in the refrigerator for 10 minutes, at least.
5. Slice the avocado and layer with the pickled veggies and fresh basil leaves. Drizzle extra virgin olive oil over the top.

Recipe: Megan Forbes
Photos: Christina Hussey

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Cocktails // Cilantro-Melon Margarita

It is pretty safe to say that when that summer weather comes rolling around, tacos and margaritas are on the brain. This drink takes a bit of thinking ahead, but only a little. Like, the day before you want to make it, stick some cut up melon in the freezer. Make them for your friends and serve with these fish tacos.

makes 1 drink

  • 1 cup diced, frozen honeydew and cantaloupe 
  • 1/4 (or more!) fresh grapefruit juice 
  • 1.5 oz tequila 
  • 1 oz triple sec 
  • 1 sprig of cilantro 
Toss all ingredients into a blender and blend until smooth. Serve in a salt rimmed glass. 
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