July 8, 2014
It’s time to talk food, and this time it happens to be for my birthday which I celebrated this weekend.
In true LMP style, I threw myself a backyard jam with all my favorite ladies.
Cooking for all women sounds easy but can be challenging with different diet preferences and food restrictions.
I went with a Greek themed BBQ.
On the menu was…
Stuffed grape leaves, olives and homemade dips by Elyse Glaser
Shrimp with tomatoes
Stuffed portobello mushrooms
Chicken and beef skewers (marinated by St. Lawrence market)
And a big fat Greek salad!
Inspired by this recipe:
(One of my favourite chefs…also happens to be the cutest)
I threw it together with –
Mixed seasonal tomatoes(beefsteak, heirloom, grape, anything goes) I used about 10 assorted sized tomatoes for ten people
Good quality olive oil
Fresh lemon juice
Red wine vinegar
Salt and pepper to taste
Mix tomatoes, cut up cucumber, half thinly sliced red onion, handful of dill, and mint.
I guessed my measurements but it was the juice of a whole lemon, about three tablespoons of oil, tablespoon of red wine vinegar, tablespoon of dry oregano and a pinch of salt and pepper to taste.
Pour over salad when ready to serve.
Take advantage of the weather while we have it.
Eat al fresco!