Eating: Southern Kings

 

Well, the novelty has worn off the renovation.

I am sitting in my office surrounded by makeshift clothing racks. Essentially, I am sitting in a closet.

Last  night, however, we escaped the madness that is three beds and a spin  bike in our  bedroom and went over to our buddies' house for Sunday-Funday. We ate like southern kings and even had peach daiquiris from a real daiquiri machine like the ones you see in bars in New Orleans. They are fancy, these Sunday-Funday friends of ours.

Stacey is the hostess with the mostess and we had bbq, homemade macaroni and cheese, fabulous basil and tomato dip with fancy crackers and potato salad. I brought roasted green beans and tomato,cucumber and feta salad along with semi-frozen homemade strawberry ice cream. Oh, and had this, which was delicious and quite refreshing, I must say.

       Source: laurenconrad.com via Annie on Pinterest

We had met at the Chattanooga Market yesterday for a quick (and extremely warm) trip away from our families. A full shopping basket, a glass of sangria and we were back in our AC cars in about twenty minutes. In that twenty minutes, in addition to lovely sangria, I acquired two different kinds of tomatoes (Holy Land being my newest to try), patty pan squash, zucchini, yellow crookneck squash, peaches, blueberries, green beans and strawberries. Oh, and Rio Grande spicy goat cheese. Summer is the best time for eating, in my opinion.

I guess yesterday was a food day. This week however, is my favorite week of the year. 

Independence Day is my very favorite holiday and I am working hard to make it my kids' favorite as well. So, this week, we will eat like southern kings, we will light things on fire and we will enjoy the freedoms that come with being Americans. Including sitting in a makeshift closet while blogging.

 Casa Swann Best Week of the Year Menu 

• Salad with grilled chicken, blueberries and avocados
• Grilled patty pan squash, chicken/veggie  pita sandwiches
• Happy Birthday, AMERICA! Roasted veggies, shrimp, cucumber, tomato and feta salad*
• Pesto pasta, kitchen sink salad

* I have two recipes to share with you this week. 

The first came from my sweet and oh so super cool friend, Amy who lives the cooler version of my life in Charleston, SC. She and I have the same sense of humor and sensibilities about things, but she is less mean and has better clothes.

The second I got from Pinterest and made last night for Sunday-Funday.
Delicious and EASY!

Enjoy!


Cucumber Tomato Feta Salad

• about a pint of halved or quartered cherry tomatoes
• 1 medium field cucumber, halved lengthwise, seeded, and diced to about 1/2-inch
• 1/2 of a medium red onion, diced
• 1/2 cup crumbled feta
• 1/4 cup shredded fresh basil leaves
• 1 tbsp  red wine vinegar
• 1/2 tsp turbinado sugar
• 2 tbsp olive oil
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt, or to taste

1. Combine cucumbers, tomatoes, onion, basil and feta cheese.  Toss to mix. 
2. Whisk olive oil, vinegar, sugar, pepper and salt in  small bowl.  Taste dressing and adjust seasonings if necessary.
3. Drizzle dressing over salad, whisking as you go.  Toss salad to coat evenly with dressing. Taste and adjust seasonings.  Serve immediately, or allow to sit at room temperature for 30 minutes for the cucumbers to soften and the flavors to blend.

Serves 4 as a healthy side portion.

Roasted Green Beans

• 1 lb green beans, trimmed and cut in half 
• 1 package sliced mushrooms
• 1 tbl. Olive oil
• 1 tbl balsamic vinegar
• Salt and pepper 
• 1/4 cup parmesan cheese

Roasted green beans with mushrooms and balsamic . Marinate in ziploc bag, spread out on cookie sheet and bake at 400 for 30 minutes,  turning once.Sprinkle with Parmesan and roast for 5 minutes more.

YUM -O!