Food Revolution Day

To say we had fun at this week’s dinner would be the understatement of the year. This week was all about celebrating Jamie Oliver’s Food Revolution movement. Food Revolution Day is about eating good, healthy, locally grown foods, improving cooking skills, and raising awareness about how important both good food and food education are. We used three recipes posted on the Food Rev website, which can be found here and two of our own.

Our day started off at the PSU farmer’s market. If you live in Portland and you’ve never been to this farmer’s market, I highly recommend it. So much delicious, fresh, locally sourced fruits and vegetables, meats, cheeses. The list goes on and on. For the dishes we were making we picked up strawberries, asparagus, mushrooms, spinach, some sprigs of mint, cheese, flowers and a monstrous garlic leek. I’m pretty sure it’s impossible to leave the market empty-handed.

Monster Garlic Leek

Monster Garlic Leek

Farmer's Market Flowers

Farmer’s Market Flowers

After we’d gone to the farmer’s market, we headed over to Trader Joe’s to pick up some pizza dough, avocados and walnuts. Then, we went over to Annie’s house to get cooking! Antonio made his famous guacamole, while the rest of us chopped, squeezed, poured, baked, sautéed and whipped everything else.

Pondering how to prepare the mint

Pondering how to prepare the mint

Wine break!

Wine break!

Gettin' down to Mary's height

Gettin’ down to Mary’s height

Love!

Love!

Pomegranate Drink: 

Ingredients:

  • Ice cubes
  • Sprigs of mint
  • A lemon
  • 1 pomegranate
  • 1 bottle sparkling water

Directions:

  1. Half-fill a large jug with ice. Then, scrunch up a few sprigs of fresh mint and add to the jug, squeezing in the juice from a lemon.
  2. Place a sieve over the jug, then cut the pomegranates in half and squeeze each half so all the capsules break and the juice pours into the jug.
  3. Discard what’s left behind in the sieve. Top the jug up with sparkling water, stir with a wooden spoon and serve.
Pomegranate

Pomegranate

Pomegranate Drink

Pomegranate Drink

Guacamole: 

Antonio won’t share his top secret recipe for us, but I can tell you his guac is delicious! Who knows, maybe if I get really desperate for the recipe I’ll bring out the video of him dancing to “I’m Sexy and I Know It” 🙂

IMG_4793

Guacamole

Harley wanted in on the fun!

Harley wanted in on the fun!

Spinach & Strawberry Salad: 

Ingredients:

  • Spinach leaves, washed & pat dried
  • Strawberries, cut in round slices
  • Walnuts
  • Goat cheese, crumbled
  • Balsamic vinegar
  • Extra-virgin olive oil

Directions:

  1. Place spinach leaves in large bowl and add the strawberry slices and walnuts.
  2. Drizzle balsamic vinegar and EVOO. Top with crumbled goat cheese. Toss and serve.
Spinach & Strawberry Salad

Spinach & Strawberry Salad

Pepperoni & Red Pepper Pizza: 

Ingredients:

  • 1 bag plain Trader Joe’s pizza dough
  • Pizza sauce
  • Grated mozzarella cheese
  • Pepperoni slices
  • Red bell pepper, sliced
  • Grated Irish cheddar

Directions:

  1. Preheat oven to 420°F.
  2. Roll out pizza dough and spread pizza sauce on top. Sprinkle on the mozzarella cheese and top with pepperoni slices and bell pepper. Sprinkle a combination of mozzarella and Irish cheddar on top and place in oven for 20 minutes.
Irish Cheddar

Irish Cheddar

Before

Before

After

After

Asparagus, Mushroom, Garlic Leek Pizza: 

Ingredients:

  • 1 bag Trader Joe’s garlic & herb pizza dough
  • Olive oil
  • Grated mozzarella cheese
  • Mushrooms, sliced and sautéed
  • Garlic leek, sliced and sautéed
  • Asparagus, blanched
  • Grated Irish cheddar

Directions:

  1. Preheat oven to 420°F.
  2. Roll out pizza dough and spread olive oil on top. Place grated mozzarella on the dough and top with mushrooms, garlic leek and asparagus. Sprinkle with grated Irish cheddar and bake for 20 minutes.
Before

Before

After

After

Strawberry Shortcake: 

Ingredients:

  • Melted butter, for greasing
  • 1 1/4 cups 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

Directions:

  1. Preheat the oven to 425°F. Lightly grease a baking sheet with butter.
  2. Sift the flour, baking powder and pinch of salt in a bowl. Add 300ml cream and mix into a dough. Gently knead on a lightly floured surface. Pat the dough into a 25cm round, about 7mm thick. Cut out into 4 rounds with a lightly floured cutter and place rounds on a baking sheet. Gather together the scraps of dough and pat out again. Cut out the two remaining rounds.
  3. Brush the tops of the shortcakes with cream and bake for 15-20 minutes until golden brown. Transfer to a rack to cool.
  4. Add the strawberries to a bowl with the sugar, powdered sugar and vanilla extract, stirring to combine or mashing slightly. Beat remaining cream in bowl until its just holding stiff peaks.
  5. 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.
Shortcakes

Shortcakes

Whipped cream

Whipped cream

Strawberries

Strawberries

Strawberry Shortcake

Strawberry Shortcake

After dinner, we played a ridiculous game of charades. I don’t think I’ve laughed that hard in a long, long time. Big thank you to Annie and her family for letting us take over their house for the day!

Happy eating, everyone!!

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