SNDC is Not a Dinner Club

Here’s the crew (sans me) after our dinner. I forgot to photograph the food before we ate it all.

Dan’s place (3520 SE Taylor St.)
5:30 p.m.

Per Courtney’s post earlier today, I’ve selected a recipe that uses several of the veggies she and Ben have on hand.

Zucchini, tomato, and corn salad (let’s double the recipe)

2 medium zucchini (3 lbs. total) – Courtney and Ben
2 1/2 teaspoons salt
2 cup fresh corn kernels (cut from 4 ears) – Courtney and Ben
4 tablespoons fresh lemon juice – Dan
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
16 oz tomatoes, chopped (4 cups) – Courtney and Ben
1/2 cup thinly sliced fresh basil – Courtney and Ben

Wine – Dan

Are we on for SNDC this week? Ben and I can’t host – he has an obligation with one of his jazz bands, and won’t be able to attend.

I can definitely bring lots of food, though. We got WAY MORE than we can possibly eat at the farmers market this morning.

I’ll bring a vine-ripened musk melon as a sweet side dish/dessert. If anyone would like to suggest a recipe that requires any of the following, I will gladly provide as well:

Sweet corn (4 ears),
green beans (at least a pound, maybe more),
yellow onions (2 new, plus one left over from last week),
zucchini (4),
heirloom tomatoes (5),
potatoes (6, smallish),
cucumber (1)
basil (small bunch)

How is it that we’ve never made falafel? (Let’s do it for Bill.)

Here’s what we need:
ingredients for actual falafel (see NYT link) – Michael & Amy
lettuce, onion, pickled beets – Michael & Amy
pita bread (the thinner the better?)
tomato (1-2 big ones or 3-4 romas)
1 cucumber
1/2 bunch parsley
1 cup tahini (sesame seed paste)
hummus (optional)
beverage (optional)

and, most importantly,
a food processor or blender – Does anyone have this? We can do without, but it’d sure save time with the chickpeas.

How about we keep it low key this week and try for veggie burgers with a side of red potato and fresh bean saute.
1201 NE 21st Ave., corner of NE 21st & Multnomah.

We’ll need:
* Veggie burgers – at least one per person
* Buns
* veggie burger fixings – I have onion, ketchup, several mustards, we could have other stuff, too.
* 3 tablespoons fresh basil
* 1 pound potatoes – me
* 1/2 bound beans – me
* 1 clove minced garlic – me
* 1.5 tablespoons olive oil – me
The recipe for RED POTATO AND FRESH BEAN SAUTE
Boil potatoes until almost tender (about 15 minutes). Add beans and cook another three minutes. Drain. In large skillet heat oil and garlic. Add potatoes and beans. Season with salt and pepper to taste. Toss with basil and serve immediately.

Sorry for the late posting. SNDC will be at my place, 3520 SE Taylor St.

Let’s make mustard-crusted tofu with kale and sweet potato.

Ingredients:

• 1 14-ounce package firm tofu – Dan
• 1/2 cup whole grain Dijon mustard
• 4 tablespoons vegetable oil
• 1/2 medium onion, sliced – Dan
• 1 tablespoon minced peeled fresh ginger – Dan
• 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups) – Dan
• 1 small red-skinned sweet potato – Dan
• 2 tablespoons fresh lime juice

If people want to bring other dishes as well, that’s cool with me.

It’s probably about time to have SNDC at my place again. My friend Brook (from Grinnell class of 2001) will be visiting Portland this weekend, but she’s leaving on Sunday evening. How would people feel about doing another mid-day SNDC so that she can attend?

For this Sunday’s SNDC, we’re doing the Grinnell-in-Portland potluck thingie in Laurelhurst Park, yes? Does anyone not know the details? If not, I can forward you the invitation.

I’m going to try and make sure Ellery S. and Roy know about it, too.