What goes along with a party but a pot luck menu! From my earliest days, I remember going with grandma to a big church social by the banks of the Red River in Texas. I was thrilled to see all the different choices from basically the same ingredients. This June, I leaned a few new ideas. I am posting them for all of you who made it to the picnic as well as those of you who want try something a little different:
1 cup quinoa ( prepare as directed on pkg)
1/2 teas cumin
1/4 teas salt
freshly ground pepper
15 oz can black beans (drain and rinse)
1 1/2 cup fresh, frozen or canned corn (cooked or drained)
1 cup cherry tomatoes ( halved or quartered)
1 cup any kind of salsa ( peach mango is good)
Cook quinoa and remove from heat. Uncover and toss lightly with fork. Remove to large bowl and let cool slightly. Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature or cover and refrigerate for up to 2 days and serve chilled.
Note: Janet made this dish and added jalepenos. Oh yes!
4 large sweet potatos cooked (but still firm) and cut in 1" cubes
1 small red onion thinly sliced
1/2 cup dried cherries or cranberries
2 tablespoons virgin olive oil
2 tablespoons fresh lime jiuce
1 tablespoon cider vinegar
1/4 teaspoon allspice
1/4 teaspoon thyme
1/8 teaspoon cayenne
salt and pepper to taste
Mix and chill. Outstanding!
Stick of butter or substitute
1 cup whole wheat pastry flour
1/2 cup old fashioned oats (optional)
1-2 tablespoons brown sugar
Mix until crumbly and sprinkle on the rhubarb.
Bake 350-375 1/2 hour to 45 min, should be golden brown and you should see the liquid at the edges.
Swedish deserts are much less sweet than American, so this desert may appear tart, or refreshing. It can be mellowed with vanilla ice-cream.