"+ 1. Looking forward to catching up!"
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D Jennings
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D Jennings's Events
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The Lightning Bug Potluck
June 1, 2013 from 5:30pm to 11pm – Pecan Lane Farm
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D Jennings commented on Thom Duncan's event It’s the: “If you’re not sick of squash yet you soon will be” Potluck!
"Thom, if anyone could distill a squash, I think it would be you! I mean, if a potato = vodka?!"
D Jennings commented on Poplar Ridge Farm's event Farm to Table Dinner June 23, 2012 Featuring Chef Justin Sells, Emeril's E2 Eatery
"Sched conflict--sorry to miss another dinner ;-("
D Jennings commented on Susanne Dillingham's event 2nd Annual 'Soil to Soul' Farm Dinner
"Too many great things happening on the same nights. Sorry to have to miss the May and June events ;-("
D Jennings commented on Thom Duncan's event “Well it’s about time you clowns got started with your Potluck Season” Potluck
"Tommy and Debbie~~Thanks for hosting! Those who braved the rain were rewarded ;-)"
D Jennings left a comment for D Jennings
"Tomato, Corn, Mozz and Avocado Salad with Basil Pesto Vinaigrette:
For the salad:
10 ears corn, kernels removed
1 lb fresh mozzarella, cubed (or use the small round balls!)
4 medium haas avocados, diced
1 1/2 pounds cherry or grape tomatoes
A few…"
Profile Information
- About Me:
- Moved to Charlotte last summer. Enjoying the farmer's markets, Slow Food Dinners, Farm to Table dinners at Poplar Ridge Farm and learning from Heidi Billotto and the chefs at the Gallery Restaurant/Ballantyne Hotel. They source locally grown food and it's great to see how they incorporate it creatively.
- Favorite Foods:
- Anything but offal ;-) I can also skip the nose, tail and hooves.
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Comment Wall (1 comment)
- At 11:54pm on July 23, 2011,
D Jennings said… Tomato, Corn, Mozz and Avocado Salad with Basil Pesto Vinaigrette:
For the salad:
10 ears corn, kernels removed
1 lb fresh mozzarella, cubed (or use the small round balls!)
4 medium haas avocados, diced
1 1/2 pounds cherry or grape tomatoes
A few quartered pieces of yellow and red heirloom tomatoes
Method: Temove corn kernels and discard cobs. Sautee corn in a saucepan with 1tbs unsalted butter, and some S&P...for a few minutes to get rid of the raw taste. Toss the mozzarella with 1tbs basil pesto, for taste. Toss all the ingredients into a big bowl. Chill for a few hours. Dress the salad right before eating..so it doesn't get soggy! Season with S&P to taste.
For the dressing:
1 tbs prepared or fresh basil pesto
1 tsp granulated sugar
4 tbs red wine vinegar
1/2 tsp ground sea salt + 1/2 tsp freshly ground pepper
a few tablespoons of minced flat leaf parsley and fresh chives
Method: Whisk above ingredients together, then stream in and whisk in 1/2 cup good olive oil.
© 2013 Created by Andy Ciordia.
