This was by far one of the most colourful dinners we’ve had. Last week, we all drew a crayon or two out of a box and our task was to create dishes that matched those colours. We had yellow (dandelion), red, orange, blue, green, and a different red (wild strawberry). It was also Annie’s birthday, so we put some candles in our strawberry shortcake and sang “Happy Birthday”. After dinner, we went to a local cider bar where we talked, laughed, and played darts — both Annie and Taylor got a bullseye!! It was a truly great evening with delicious, colourful food. I would definitely recommend doing a dinner like this — break out a box of crayons, pick a colour and go crazy!
Here are the awesome dishes we made:
Green Salad (Green):
- Yellow Pepper
- Wash & prepare the vegetables. Toss and serve!
Corn Salsa (Dandelion Yellow):
- 10 ears of corn, husked
- 1/3 cup olive oil
- Salt and pepper
- 8 tomatoes
- 1 cup red onion, diced
- 4 tbsp. red wine vinegar
- Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
- Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through, about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
- Put the onions in a medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
- Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. Serve with tortilla chips.
Caprese Salad (Red):
- 3 tomatoes, sliced
- 1 lb. mozzarella, sliced
- Fresh basil leaves
- Place a slice of mozzarella and a basil leaf on top of each tomato slice. Serve.
Jello Oranges (Blue & Orange):
- Oranges, with the inside dug out (you can save them to eat separately).
- Blue Jello
- Prepare the jello, following the directions on the box.
- Pour jello into the orange peel, and place in the refrigerator to set. Once set, slice and serve.
Strawberry Shortcake (Wild Strawberry Red):
- Melted butter, for greasing
- 1 1/4 cup plain flour
- 1 tbsp. baking powder
- 550ml double (heavy) cream, plus more for brushing
- 2 cups strawberries, sliced
- 2 tbsp. sugar
- 1 tbsp. icing (powdered) sugar
- 1 tsp. vanilla extract
- Red food colouring
- Preheat the oven to 220°C/425°F. Lightly grease a baking sheet with butter.
- Sift the flour, baking powder and pinch of salt in a bowl. Add 300ml cream & red food colouring and mix into a dough. Gently knead on a lightly floured surface. Pat the dough into a 25cm round, about 7mm thick. Cut out 4 rounds with a lightly floured cutter and place on a baking sheet. Gather together the scraps of dough and pat out again. Cut out the two remaining rounds.
- Brush the tops of the shortcakes with cream and bake for 15-20 minutes until golden brown. Transfer to a rack to cool.
- Add the strawberries to a bowl with the sugar, powdered sugar, and vanilla extract, stirring to combine or mashing slightly. Beat remaining cream in a bowl until it’s just holding stiff peaks.
- Split the shortcakes in half and dollop with whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.
Happy eating, everyone!