Submitted by Mari Farthing, OKWB Admin
Welcome to the first course of our first Progressive Potluck dinner! Here’s how it works: we post a recipe or two here that reflects the course of the week, and we also post a few links to our bloggers who have posts who fit the course. And we open it up and include a link up to your posts! That way we have a wonderful collection of recipes for the course of the week, and this week’s course is (not really a surprise since it’s in the title): the appetizer round.
What constitutes an appetizer for us? It’s the dish that you eat prior to your main meal—be that a soup or a salad or a true appetizer.
Caprese Salad, Three Ways
Being that it’s summer, there are a lot of salads that are prominently featured in our meals. Who wants to turn on the stove when it already feels like your kitchen is a brick oven? One of my favorite salads is also one of the most simple salads, an Italian Caprese salad.
It’s composed of simple but spectacular ingredients when it’s done right—fresh, buffalo mozzarella cheese, garden-ripe tomatoes and some torn fresh basil. sprinkle with some cracked pepper and salt, drizzle with olive oil and a little balsamic vinegar, and that’s perfect right there.
This is a great appetizer for your main dish, especially if you are serving a heavy protein or pasta. Even with that cheese, this salad is very light and fresh. And let’s face it, it makes a pretty darn good dinner all by itself, too.
Another way I’ve served this is by taking cherry tomatoes, cutting off the tops and scooping out the pulp. Use a 1/4 or 1/8 teaspoon measure to scoop out the tiny tomatoes. Then use that same measure to fill each tomato with 1/4 teaspoon each grated Parmesan and balsamic vinegar. Then dice your fresh mozzarella and stuff each tomato with the cheese. Top with cracked pepper, a little salt and basil. It’s like a portable version of the salad!
If I only have grape tomatoes, I take a tomato, a basil leaf and a chunk of cheese and skewer them on a toothpick for a fast, elegant snack.
Blogger Kathi Rogers shares her recipe for Broccoli and Cheddar soup—and with our crazy summer weather this year, there have been a few days this summer where soup has hit the spot.
Blogger Jordan S shares a recipe for Greek Power Salad with Lemon Vinaigrette which features kale, quinoa, cherry tomatoes and beans—healthy power foods that are tasty and satisfying.
Blogger Cassie C shares her fast and easy Chicken Soup—this is a great 10-minute soup that can be made with fresh ingredients or canned, making it a versatile staple to include in any meal.
Blogger and OKWB admin Stephanie Clinton shares her recipe for Hamburger Salad, a spin on a salad that reminds us that necessity is the mother of invention and sometimes salad happens when we’re cooking!
Share in the Flavor
Join our potluck, won’t you? Add your link here and share your salads, soups and appetizers.
Join us next week, when we move on to the main course!