SNDC is Not a Dinner Club

3520 SE Taylor St
12 noon, Feb 28, 2010

Veggie Omlets

I’ll provide the ingredients for the omlets. If anyone wants to bring side dishes or beverages, please do! Thx!

3520 SE Taylor St
Sunday, Jan 24
12 noon

Deluxe Fried Eggs (doubled recipe)

I’ll provide all of the ingredients, as well as chai. I have some blueberry/pomegranate and blackberry/cranberry juice, too. If anyone wants to bring other beverages (mimosas, anyone?) or side dishes (e.g. vegan breakfast “sausage” or vegan “bacon”), you’re welcome to do so.

Dan’s House (3520 SE Taylor St.)
12 noon

Let’s have these dishes:

• Scrambled Tofu
• Vegan French Toast

Could someone bring flour? I’ll bring all of the other ingredients. If you all want to bring beverages or something else, that would be perfect!

3520 SE Taylor St
Sunday, Nov 8
12 noon

Quick Breakfast in a Pita

• 4 pita bread, cut in half – Dan
• 8 eggs – Dan
• salt and pepper to taste – Dan
• 2 cups cooked and diced potatoes – Dan

Other

• Juice (optional)
• Side dishes (optional)
• Tea – Dan

Sunday, October 4
11:30 am (OK if you have to run late)
3520 SE Taylor St

Strawberry Citrus Salad

• 3 cups sliced hulled strawberries (about one 22-ounce basket)
• 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups) – Dan
• 2 tablespoons (packed) golden brown sugar
• 2 tablespoons thinly sliced fresh mint leaves – Dan

Mushroom and Roasted Red Pepper Tortilla

• 1/2 cup extra-virgin olive oil – Dan
• 1 pound russet potatoes, peeled, cut into 3/4-inch pieces – Dan
• 1 medium onion, chopped – Dan
• 4 ounces mushrooms, chopped
• 1/4 cup chopped drained roasted red peppers from jar

• 8 large eggs, beaten to blend
• 1/2 teaspoon salt – Dan
• 1/4 teaspoon ground black pepper – Dan

Bread – Sarina

Iced Tea – Dan

Juice

Sarina will be able to attend this weekend! I’ve cleared the Strawberry Citrus Salad with her, but she won’t be able to eat the Mushroom and Roasted Red Pepper Tortilla. She is bringing special bread that she can eat, however.

If you can’t make it at 11:30, noon is fine, but I thought those of us who could be here earlier could get a jump start on the preparation. Cheers!

3520 SE Taylor St.
Sunday, Sept 6, 2009

Classic Caponata (doubled)

• olive oil - Dan
• 2 1 1/2-pound eggplants, unpeeled, cut into 1/2-inch cubes – Dan
• 2 medium onions, cubed
• 8 large garlic cloves, chopped – Dan
• 2 14 1/2-ounce cans diced tomatoes with Italian seasonings in juice – Dan
• 6 tablespoons red wine vinegar – Dan
• 4 tablespoons drained capers
• 1/3 cup chopped fresh basil
• Toasted pine nuts

• Juice & soymilk – Dan

Everyone, please feel free to bring side dishes, other beverages, or the onions, capers, basil, or pine nuts.

3520 SE Taylor St.
Portland, OR 97214
5:30 pm Sunday, July 19

It’s still my turn to host since I didn’t really organize the Sauvie Island adventure last weekend. In response to Courtney’s list of ingredients, how about we make Cabbage Soup?

Soup

Garnish

• Balsamic vinegar or lemon or lime juice – Dan
• Minced fresh herbs
• Chopped green onions

Rice – Dan
Wine – Dan

We’ll be having a picnic at Sauvie Island for SNDC either on Sunday, July 12 or on Sunday, July 19. Here is the plan.

• Those of you who want to carpool with me can meet me at my place at 5:30 pm. The rest of us will meet at the parking lot of the Sauvie Island Wildlife Area (cost to park is $3.50 per car, I believe).
• I don’t have time to pick berries, but if some of you want to head up there earlier and do that, we can just meet together at 6:00.
• I’ll make the Purple Potato, Sugar Snap Pea, and Mint Salad.
• I’ll also bring utensils and plates.

Others could bring:

• Bread and sandwich fixings.
• Fresh fruit.
• Water (and maybe juice). Note: Someone needs to bring water (and cups), because there isn’t any available on site.

The entrance to the wildlife area is at Sauvie Island Wildlife Area, 18330 NW Sauvie Island Road, Portland, OR 97231. The directions are:

Please leave a comment to let us know what you can bring.

UPDATE: I forgot that I have a birthday party to attend on Sunday night, so I can’t host this weekend (or even attend). I will plan to have these dishes at my place on June 7. Could someone else host this weekend?

For 6/7 at Dan’s house (3520 SE Taylor St):

Curried Quinoa Salad with Mango (doubled)

• 2 cups quinoa (about 6 ounces) – Dan

• 1/2 cup canola oil – Dan
• 4 tablespoons white wine vinegar – Dan
• 1 tablespoon mango chutney, chopped if chunky – Dan
• 3 teaspoons curry powder – Dan
• 1/2 teaspoon dry mustard

• 2 cups chopped peeled mango plus mango spears for garnish
• 2 cups chopped unpeeled English hothouse cucumber
• 10 tablespoons chopped green onions, divided
• 4 cups (packed) baby spinach

Peach and Tomato Gazpacho

• 1 1/2 lb tomatoes, chopped (4 cups) – Dan
• 1 lb peaches, pitted and chopped (2 cups)
• 1/4 cup crushed ice – Dan
• 2 tablespoons chopped shallot (1 medium) – Dan
• 2 tablespoons olive oil – Dan
• 1 1/2 tablespoons white-wine vinegar – Dan
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt – Dan
• 1/2 teaspoon black pepper – Dan
• 1/4 to 1/2 cup water – Dan

That leaves: dry mustard, mangoes, cucumbers, green onions, spinach, peaches and tarragon.

Orange-Balsamic Glazed Tempeh over Greens
3520 SE Taylor St.
5:30 p.m.

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar – Dan
• 1 tablespoon avocado oil (if no one wants to get this, Dan can provide regular oil)
• 1/2 teaspoon soy sauce – Dan
• 2 cloves fresh garlic, crushed – Dan
• 1 tablespoon finely minced fresh basil
• 1 teaspoon finely minced fresh flat-leaf parsley – Dan
• 24 ounces tempeh, cut into 4 (6-ounce) slices – Dan
• 2 bunches kale or collards, rinsed well, stems trimmed, left whole
• 2 tablespoons fresh lemon juice – Dan