What’s on the Menu? Mediterranean-themed Lunch
Our weekly lunch was on hiatus for quite some time during the pandemic. Once we were able to meet in person for an outdoor lunch meeting, the three of us resumed our tradition of delicious lunch, cappuccino, and great conversation. Unfortunately, lunch with the three of us was cut short, as Stacey started her summer early this year. As all her children are in college and they get out of school sooner than the regular high school or middle school kids, Stacey was able to leave town earlier than usual and commence her summer in Nantucket. Here, we’re sharing our last lunch together until Stacey returns to town.
Stacey hosted us for lunch under the gazebo in her backyard. Her love for hosting shone through, as you can see in the beautiful tablescape. Stacey went with the Mediterranean-themed lunch. She set the table in a white and blue color scheme (think Santorini and Mykonos) and served Greek salads that she picked up from a local Greek restaurant. She also prepared Ina Garten’s cucumber dill sauce (see recipe below) that was delicious with the tortilla chips. Dessert consisted of assorted fruits and amazing oatmeal chocolate chip pecan cookies, which was super and will be featured in a separate write up. Yes, they were THAT good!
Ina Garten’s Cucumber Dill Sauce:
½ cup good mayonnaise
½ cup sour cream
½ cup plain yogurt
2 Tablespoons cream cheese – room temp
½ cup chopped scallions, white and green approx. 4 scallions
½ minced fresh dill
¼ cup minced fresh flat-leaf parsley
1 tsp grated lemon zest
2 Tablespoons fresh squeezed lemon juice
Salt and Pepper
1 cup seeded, grated hothouse cucumber
Place all in a food processor and puree for a few seconds until mixed. Add cucumber and puree for another few seconds until combined. Refrigerate for a few hours.
