Athens, Georgia
Welcome to my little world- I am thrilled that you are here. My most sincere hope is that this little blog is a source of laughter, inspiration and some seriously fabulous food (even if it is vegan!). Is it possible to maintain a vegetarian lifestyle below the Mason Dixon line? Come along with me and find out as I pound the pavement, travel and eat my way through life. Cheers!
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Soiree Time- Donation Dinner

We all love to get together, share a meal and perhaps a drink, so why not do so but also do something good at the same time? This Saturday Soiree is a Donation Dinner. The plan is simple, make one of your favorite crowd pleasing recipes and ask that, in lieu of a hostess gift your guests bring a small donation to a charity of your choice. Two charities that I support are the ASPCA and Save the Children, just pick a cause that is important to you. Be sure to place a basket close to your door for your guests to put their donations in, along with blank envelopes and a sign that says, " Thank You".
Island Pork Tenderloin Salad
Recipe from Gourmet Magazine- 2003
Serves 6-8 main course offerings, but easy to double if necessary

2 teaspoon salt
1/2 teaspoon fresh black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
2 pork loins
2 tablespoons olive oil

1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil

3 navel oranges
6 cups baby spinach, trimmed
4 cups thinly sliced napa cabbage
1 red bell pepper, sliced into strips
1/2 cup golden raisins
2 firm and ripe avocados

Preheat oven to 350.
For the pork- mix together all spices and massage into pork loin. Heat oil in an ovenproof skillet, and brown pork, about 2 minutes on each side. Keep pork in the skillet.

For the glaze- stir together brown sugar, salt, Tabasco and pat onto top of loin. Roast in the middle of the oven for 20 minutes. Let pork stand in skillet at room temp. for 10 minutes.

Whisk together juices, mustard, curry powder, salt and pepper, and add oil in a slow stream, whisking until emulsified.

While the pork stands, prepare the salad by cutting peel and white bits from oranges then cut crosswise into 1/4 inch slices. Toss spinach, cabbage, bell peppers and raisins in a large bowl and 1/4 cup vinaigrette. Halve, pit and peel avocados and cut into 1/4 inch slices.

Cut pork at a 45 degree angle into 1/2 inch slices. Line a large platter with dressed salad and arrange sliced pork and avocados on top. Drizzle remaining dressing over dish and pour any juice in skillet over the salad. Bon Appetit!

Appetizer: Pimiento Cheese from earlier in the week with vegetable crudites.

Music: A fun Motown mix with classic oldies.

Decor: Yellow checked tablecloth with pink napkins, rattan chargers and bouquets of sunflowers. Of course, I always like to scatter tea lights for some extra twinkle.

Drink: Pinot Noir- I recommend Cloudline and Thousand Foot. Both are inexpensive and delightful in the summer heat. Also, serve sparkling lemonade.

Dessert: Roast Figs with Greek yogurt and honey. Slice and roast fresh figs for 12 minutes. Arrange on dessert plates with a dab of Greek yogurt, a drizzle of honey and chopped pistachios.

* Images from theknot.com, adventuroustastes.com, recipecompendium.com



Kassie said...

I just stumbled on your blog, and it's adorable. This dinner part looks incredible!

Jo said...

What a wonderful idea! This would be perfect for our holiday party that we throw each year. Thanks for the great idea!


Dragonfly said...

Great idea! Not only great food but supporting a great cause at the sime time! I also love the sunflower table decorations.
Thanks for visiting my blog and entering the giveaway!
Cheers, Karen

Fifi Flowers said...

That table setting is GORGEOUS... food sounds divine too!

Crystal @ Plush Palate said...

Wow! This all sounds divine! The roasted fig with greek yogurt especially looks delicious as I'm currently on a greek yogurt kick! Thanks for sharing these recipes. xo

EntertainingMom said...

fabulous and I LOVE the idea of the charity donation!

Mindy Lockard Etiquette said...

It is gracious living to give back! I love your table scape and menu! Keep up the fabulous work and have a gracious day, Mindy

Kellie Collis said...

Looks so yummy!! x

Domestic Diva said...

Love this!! xxx me

OceanDreams said...

Yum, I want some! What a great recipe, thanks for sharing.

Southern Aspirations said...

I LOVE this idea! This is fabulous- and animal charities are one my big passions. Thank you for sharing your recipes as well!

Kristin said...

I'm writing down those Pinot recs! Love the sunflowers!

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