The Gourmet Girls met at Lara Dixon's on Tuesday, July 15, 2008 for another fantastic meal together. The evening began with dipping veggies in Bridget's "Green Herb Dip" (Barefoot Contessa at Home). Once we were seated in Lara's beautiful backyard, we had "Strawberry Gazpacho" (The Domestic Diva's Party Cookbook) - pretty much awesome. We then sliced into Lynley's heavenly croissants and scooped on some of Lara's delicious "Rosemary Chicken Salad" (Cooking Light). Andrea's "Roasted Eggplant and Prosciutto Salad" was the perfect side dish. And as if we hadn't already eaten enough, Jodi spoiled us with a "French Banana Cake" from Favorites. Apparently LS's job is more important to her that eating, so unfortunately she was not able to join us this month. :(
Green Herb Dip
8 oz cream cheese at room temperature
1/2 cup sour cream, at room temperature
1/2 cup good mayonnaise
3/4 cup chopped scallions, white & green parts
1/4 cup chopped fresh flat parsley
1 tablespoon fresh chopped dill
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Blend all together in food processor.
Serve with fresh vegetables.
1 quarts strawberried, rinsed, hulled, and halved
1 ripe mango, pitted, peeled, and diced
2 kiwis, peeled and diced
1/4 cup sugar, or sugar to taste
1 cup white grape juice
3 tablespoons fresh lime juice
1/2 cup vanilla low fat yogurt
Dice the one cup strawberries; combine in a small bowl with mango and kiwi. Reserve and refrigerate 1/2 cup. Puree remaining halved strawberries with the sugar in food processor until smooth. Pour into a bowl; stir in grape juice, lime juice, and remaining diced fruit. Refrigerate at least two hours, or up to one day. To serve, ladle gazpacho into individual bowls. Top with yogurt and reserved fruit.
Roasted Eggplant and Prosciutto Salad
French Banana Cake