Our monthly dinner club met last night and our hosts had chosen a strawberry theme. The rule was that every part of the dinner had to include strawberries. In addition, they adhere to a grain-free ‘Paleo’ diet, so food prep wasn’t quite as straightforward as it usually is for me!
Despite the challenges, the end result was a delicious and impressive spread of dishes. Here’s a little photographic journey through the meal.
We started with strawberry daiquiris, the perfect end to a hot afternoon and ideal beginning for an evening of festivity.
Next came the appetizers. These particular hosts are the appetizer queens; they are a staple at every dinner party hosted, and I love it. Usually I tend to neglect that area of meal prep, so it’s always a treat to have. Last night’s feature was a take on bruschetta: almond-flour-based crackers with sun-dried tomato, topped with strawberry salsa. Quite divine!
The main meal featured balsamic-marinated grilled chicken breasts topped with the same strawberry salsa.
Spinach salad with strawberries, feta, and walnuts:
Dessert was my responsibility. Limited by no flour and no processed sugar, I finally came up with strawberry-rhubarb galettes made with almond flour (which was a strange and new lesson in handling pastry) and served with sweetened yogurt cheese.