Grand Rapids Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Foodies
Give me some receipe ideas for my work fundraiser
1) Hors d'oeuvres and tapas foods
2) want to use fresh produce (July 17 event - based on the way the season is going now, we may be 1-2 weeks ahead in the growing season)
3) Few ingredients the better (e.g. less money, the better)
4) Something creative -
Re: Foodies
I just recently made a fresh bruschetta with roma tomatoes, fresh basil, chopped onion, garlic, olive oil and a splash of balsamic vinegar. It was delicious. I served it with toasted baguette. I didn't really go by a recipe, but this is close to what I used:
3 roma tomatoes lightly squeezed of juice/seeds then chopped
1/4 onion finely chopped (I like red onion)
5 leaves fresh basil, chopped
Drizzle of olive oil
1/2-1 teaspoon of balsamic vinegar
1/2- 1 teaspoon minced garlic
Pinch of salt
Mix. Let refrigerate or at least an hour to let flavors come together.
I love to enjoy exotic foods, but am not so good at coming up with ideas.
So I'm no help at all.
Ditto...I even get all brain-tied when trying to come up with menus for basic ideas.
According to the Michigan produce calendar that Blondiem posted yesterday, several kinds of berries (raspberries and maybe either late strawberries or early blueberries) will be in season. Also cherries.
What about a fruit pizza with the above ingredients? Or berry topped shortcake? Mini cheesecakes topped with berries?
This Spinach Stuffed Zucchini recipe looks really good:
http://www.foodnetwork.com/recipes/paula-deen/spinach-stuffed-squash-recipe/index.html
I just realized that you wanted some creative ideas, and mine probably aren't that creative. Whoops, sorry.
When you say "fresh" do you want local produce, or not necessarily? If I remember correctly, this is a local food event, so I just assumed, but maybe that's not the case.
We are back slightly away from the "local" part of it - but just slightly. It won't be the focus of the title of the event but in our invite we are saying learn how to shop local, grow your own food, etc. Fresh can be from this season meaning we will probably freeze things like strawberries, etc.
Caprese skewers-- cherry tomato, basil and mozzarella with a drizzle of balsamic)
Homemade tomato (or peach) salsa and local tortilla chips
A local cheese and bread tray
Asiago Pate (not local, but good and easy to make)-- http://www.recipezaar.com/recipe/Asiago-Pate-211411
Fresh berries on pound cake or angel food cake