Last weekend we travelled to London, Ontario to meet up with our dear friends, Martha and Wayne who live there and Cathy and Steve who live in Rockford, Michigan. We all met in Tunisia in 2001 and have had reunions every year in London since then. There are now four “shorties” on the scene (those mentioned in the Easy and Elegant Dinner) and each year it’s wonderful to catch up and see how much everyone’s grown and what they have been up to in the past year.
We are all fans of Top Chef and last year, at the reunion, we held a “Top Chef-style” challenge (this was one of the first posts on this blog so excuse the terrible photos!). This year, Martha had the great idea to make our challenge feature produce from her organic box. She sent us a list of what would be included in the delivery and we got to choose three ingredients. I selected broccoli, green onions and asparagus. We then drew a protein and two condiments. We picked the most difficult of all:
We were also allowed to use “pantry staples” so Neil and I selected sugar with the hopes of creating some kind of green vegetable gratin with an Asian-caramel sauce. It didn’t look so appealing:
Martha and Wayne selected tomatoes, zucchini and garlic but they got extra tomatoes substituted for the unavailable zucchini, and having drawn feta, balsamic and whole grain mustard, they prepared a wonderful fresh tomato salad with fresh basil from the garden (their “secret ingredient”).
Cathy and Steve chose potatoes, spinach and yellow onions from the list and in a twist of fate, selected eggs, salsa and lemon juice. Of course they chose to make a frittata (I could say they took the easy route but it was so delicious that I won’t!):