My “blogiversary” is creeping around the corner and it is requiring some reflection on the past year. Last year around this time (June 30 to be exact), I made my dad’s Italian Chopped Salad and thought that I needed to invest in something that I’m personally passionate about – a hobby rather than another cause. A year later I realized I adopted a lifestyle and I’ve created something that has hopefully inspired others. There are so many foodies and food bloggers out there – many whom I’ve found through social media and researching and I’m not sure how MMoM stands out from all the thousands of food and word lovers out there. For me, cooking isnt about standing alone in a kitchen – it is about engaging in the ingredients and sharing food with the ones I love. I’m much more of a sociologist than I am a cook and recognizing that continually reenergizes me.
Many people have been writing and suggesting me to do more – write a book, upgrade to a better web interface, create a new logo – and I’ve decided that I love this blog because it is a hobby and not a business. I will be making one upgrade for my “blogiversary.” Today I’ll say store away my small point-and-shoot and upgrade to a new Cannon Rebel (thanks to my Dad). I hope I can improve my photography skills in the next year and better your view on the experiences that I’m sharing.
With respect for the past, I’m sharing another recipe for a Summer Antipasto Salad. This salad is timeless and can be reinvented to meet anyone’s fancy. And, I hope that is what MMoM will be to you in the years to come.
Antipasto Salad – inspired by Sarah Foster
- several handfuls of italian lettuce mix (mine included Romain, radicchio and endive)
- several fresh basil leaves, torn
- 1 handful fresh green beans, blanched
- 3 sun dried tomatoes, sliced thin
- 3 pepperonchini, sliced thin
- prosciutto, torn
- spicey capicola, torn
- 4 bocconcini, cut in halves
- tangy italian dressing
Assembly: Add all ingredients together and toss with your favorite dressing.
Tangy Italian Dressing from Fresh Every Day, Sarah Foster
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 1 lemon, juiced and zested
- 2 tablespoons chopped fresh oregano
- 6 fresh basil leaves, chopped
- 2 garlic cloves, minced
- 1/2 cup olive oil
- salt & pepper
Assembly: I’ve been using leftover canning jars to mix dressings this summer. And, I save the remainder for leftovers and meat marinades!