For the last class of this session, Supper Club made dinner for their families, using the following recipes. The event was held in the Paddle Hut at Weed Beach.
Creating Decorated Cakes
1 of a large cucumber, unpeeled
3 cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced
4 tablespoons extra virgin olive oil
2 tablespoon white vinegar
1 teaspoon salt
2 tablespoon minced fresh dill
Cut the cucumber in half length-wise and scoop out the seeds. Cut it up into small pieces.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl.
Add the cut up cucumber and fresh dill to the yogurt mixture and stir to combine. Serve with pita bread for dipping.
4 lbs ground beef
2 bunches parsley
1 large onion
2 tablespoons of salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
Soak the skewers in water ahead of time.
Use a food processor to chop the onion, until it almost becomes a paste.
Chop the parsley leaves (not the stalks) until fine.
Thoroughly mix the onion, parsley, beef, salt, cinnamon and allspice together.
Wrap the mixture around the wooden skewers.
Grill on each side for 2 1/2 minutes. Total 5 minute cooking time.
Supper Club Salad
1 large head of romaine lettuce, torn up
1 large vine-ripe tomato, chopped
2-3 cucumbers, chopped
1 sweet green pepper, chopped
1/4 cup parsley, chopped
3 Tablespoons olive oil
2 Tablespoons lemon juice
2 garlic cloves, chopped
1 teaspoon grated lemon zest
T teaspoon pomegranate molasses
1/2 teaspoon mint