It's not summer until I've had my first bites of potato salad and cold pasta salad. Just like it's not Halloween, until I've had my yearly ration of a single Candy Corn (to remind myself that it's still not yummy). And just like it's not actually Thanksgiving, until I've had a slice of pumpkin pie and apple pie. The other week, I co-hosted a barbecue baby shower, and I made a tangy potato salad as a side. Amy helped me a ton by making a bright and fresh pasta for the mama-to-be and her 80 guests. I also served a classic cole slaw and featured a dessert table with an assortment of cookies! I used to be stumped with what to contribute to barbecues and summertime get togethers, but now I think I've got the formula down for a great party: something creamy (classic cole slaw), something with an abundance of fresh herbs (Amy's Pesto Pasta Salad) and something tangy and/or acidic (Mustardy Potato Salad). With fresh seasonal fruit, grilled meats, and a leafy salad, you've got the perfect menu for a delicious and thoughtful spread!
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Mustardy Potato Salad
Pesto Pasta Salad with Roasted Tomatoes
tomato
In the Kitchen Now - Mussels with Tomato and Fennel /
Cynthia and I were busy cooking up a brunch to bring to a family who just had a baby and also another family who recently lost a loved one. (More on that meal in another post.) Our friend, Grace, stopped by to help and also brought her two little ones to join our group of kids running amuck in the backyard with Grandpa Audy. We cooked all afternoon, but still needed to feed ourselves and the kiddos. These mussels took only 15 minutes to cook, and tasted as good as anything you'd eat at a nice restaurant. The kids loved prying the shells open and using them as "funny spoons" to scoop out the insides. It was a beautiful feast to end our productive and chaotic day!
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