Graduation Dinner

Appetizers

Crostini
One bag crostini.
Spread with pesto.
Add one sun-dried tomato on each.
Cover with grated cheese of choice.
Broil just until cheese bubbles; serve warm.

Sliced baguette with brie.

Shrimp wrapped in snow peas.

Salad
Two bunches of romaine.
Two bags of fresh salad mix from Farmers' Market, including purple and green leaves and some flowers.
Two bags sunflower greens.
Ten radishes, cleaned and cut in quarters
Ten nasturtium blossoms, cut into small pieces
Sugar snap peas, cut into pieces with some peas loose in salad


Vinagrette Salad Dressing
One cup olive oil
6 tablespoons balsamic vinegar
Two sprigs rosemary
Two cloves garlic
1 tablespoons Italian seasoning
Pulse until blended.

Pork Tenderloin
4 tenderloins (1-2 pounds each)

Marinade
2 cups orange juice
1 cup red wine
1/2 cup soy sauce
1 heaping tablespoon crushed garlic
4 tablespoons berry jam
4 tablespoons honey

Marinate for 8-24 hours.
Remove meat from marinade; place in shallow pan (9x13).

Tenderloin rub
Big bunch of fresh rosemary sprigs (needles only, no sticks).
Big spoonful of crushed garlic.
Pulse in blender until a paste.

Rub paste onto tenderloin.

Poor marinade over paste-covered tenderloin.
Bake in 350 degree oven until 170 degree.

Adapted from this recipe.


Bread
One loaf challah.
Three baguettes.
One loaf of artisan bread with chunks of garlic.
(All from the Farmers' Market)

Dessert was grapes, chocolate/white chocolate/butterscotch chip cookies, cheesecake and strawberry/rhubarb pie. Recipes coming.

Wine: Lorca Gary's Vineyard 2003 Pinot Noir from Trader Joe's