Summer Harvest Dinner Party
We recently hosted a little get together for a few family members, and since all the recipes were such a hit I’m cataloging them here for future use. I served a homemade bruschetta with all farmers market ingredients, a healthy and filling roast chicken harvest salad, and a peach galette from @lyke_minded (this was incredible!). It was the epitome of summer!
Heirloom Tomato and Strawberry Bruschetta
Ingredients
Heirloom tomatoes
Strawberries
Fresh basil
Olive oil
Balsamic
Pepper
Multigrain sourdough bread
Method
Dice the heirloom tomatoes and strawberries and put in small bowl. Add chopped basil. Drizzle with olive oil, balsamic, and add a few dashes of pepper. Serve with toasted and sliced sourdough bread.
Summer Harvest Salad with Honey Mustard Dressing
Salad ingredients
Chicken breast
Faro
Kale
Baby arugula
Asparagus
Heirloom tomatoes
Goat cheese crumbles or feta cheese crumbles (I used goat)
Olive oil and balsamic
Pepper
Dressing ingredients
Dijon mustard
Olive oil
Honey
Fresh squeezed lemon juice
Pepper
Method
Preheat oven to 425 degrees. Bake chicken breast marinated in olive oil, balsamic and pepper for 25-30 minutes and cut into 1-inch pieces when it’s ready. Cook the faro and drain when it’s ready. Boil cut asparagus for 6-7 minutes and drain when it’s ready. In a large serving bowl, layer in the faro, roasted chicken, kale, arugula, heirloom tomatoes, and goat cheese crumbles. Toss with honey mustard dressing. To make the dressing, combine about 1/3 parts Dijon mustard, about 1/3 parts olive oil, about 1/3 parts honey, squeeze of fresh lemon juice, and pepper, and whisk together to taste. Serve immediately.
Peach Galette (recipe from @lyke_minded)
