Tuesday, October 5, 2010

Matt's Local, In-Season Birthday Dinner!

I'm sure many of you have wondered, "does Brianna actually do all this stuff she preaches?" Well, to ease your minds, I'm going to give proof that I do actually practice what I preach! So for Matt's Brithday Dinner he said, "all I want is corn," so I tried to plan a great fall meal that went with corn...well it actually just turned into this:)

First Course:
Butternut Squash Soup

Second Course:
Pear and Spinach Salad (adapted from a recipe in Oct. 2010 Vegetarian Times)
Super easy and yummy!
- 1 Bosc Pear
- 3 T. Fig Jam
- 2 oz. Brie
- 1/8 c. red onion
- 1 t. Lemon juice
- 3 c. Spinach
- 1/8 c. Chopped pecans

Cut pear in half and scoop out core, replace with fig jam. Bake the pears face up at 375 for 10 mins, then add brie cheese and bake until cheese is melted and browning. Divide the spinach on two plates, sprinkle red onion and pecans on spinach. Add the pear and drizzle dressing on top of it all (1 T. fig jam + 1 T. Olive oil + 1 t. lemon juice, whisk together.)

Third Course:
Spinach Tortolini
Quick easy dish using red onion, spinach, olive oil, garlic and some parmesan cheese!

Forth Course:
Matt's Amazing Grilled Corn
Enough said.

Fifth Course:
NY Cheesecake & NY Blackberry Cheesecake
Brianna's Homemade cheesecake NOT!!! I cheated and got these from Papa Haydns! But it was local, and supported a local business!


  1. e-mail for recipes BriSustainable@gmail.com

  2. Looks yummy! I am so impressed with your culinary skills. I do have to admit I kept waiting in anticipation for Matt to get his corn and I am jealous of the Papa Haydns cheesecake.