Humble Feast Monday and recipe for Summer Salad Dressing

Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday July 1, 2019.

The menu: summer salads. Red rice salad with shredded greens, bacon-potato salad (and a vegetarian version, of course), Mediterranean lentil salad, mixed lettuces, and fresh fruit.

Summer Salad Dressing (makes one cup)

Pureeing a vegetable along with your oil and vinegar gives your salad dressing an extra flavor dimension, especially if you're using a vegetable that doesn't happen to be in the salad. This recipe calls for tomato, but you can sub any vegetable you like. We've also used cucumber, sweet pepper, and carrot, and we keep trying new variations on this theme. We haven't been disappointed yet.

1/3 cup olive oil

1/3 cup vinegar (balsamic, red wine, champagne, sherry, cider or any other kind)

1 small tomato, quartered

1/2 teaspoon salt

black pepper to taste

Place all the ingredients in a blender and puree until smooth.