I popped on today to plan, prep, and cook for my gal pal's dinner party. Of course, I wasn't prepared, and my mini chopper would not work, but…

We prepped some great dishes for my ladies’ dinner party.

The Menu

* Bootleggers - the Minnesota Cocktail

* Miso Glazed Salmon (exclusive Substack recipe here)

* Roasted Potatoes with a garlic scape, basil pesto drizzle on a bed of yogurt cream (1/3 cup cottage cheese - 1/3 cup whole fat Greek yogurt- 1/4 cup chopped pickles - 1/4 cup feta cheese, 3 Tbsp Feta brine, one teaspoon kosher salt, blended until smooth)

* Roasted Pepper and white bean salad with basil and balsamic (exclusive Substack recipe here)

* Green salad with hard-boiled eggs and lemon vinaigrette

* Zukes and Squash gratin (Recipe from True North Cabin Cookbook Vol. 1)

* Plum Fruit Buckle

Miso Glazed Salmon

Ingredients:

* 8 (4-6-ounce) skin-on salmon fillets, about 1-inch thick

* 2 teaspoons Kosher salt

* Freshly ground black pepper

* 3 Tbsp honey

* 1/4 cup Hikari minute miso

* 3 Tbsp rice wine vinegar

* 3 teaspoons soy sauce

* 1 garlic clove, grated on a microplane

* 1 teaspoon ground ginger

Instructions:

Preheat oven to Broil

In a small bowl, whisk together the salt, pepper, honey, miso, vinegar, soy, garlic, and ginger.

Arrange the salmon skin side down on a sheet pan.

Brush the mixture over the salmon. Let marinate for 20 minutes while the oven comes to temperature.

Broil until the salmon is opaque and cooked through and the glaze is toasted, about 6 minutes. Internal temperature should be about 135-140

Roasted Pepper and White Bean Salad with Basil and Balsamic

Ingredients:

4 peppers

2 cans of cannellini beans, drained

1/3 cup Basil leaves torn into pieces

1/3 cup olive oil

3 Tbsp Balsamic vinegar

2 Tbsp lemon juice

2 teaspoons lemon zest

2 teaspoons salt

1 teaspoon cracked black pepper

Instructions:

Roast 4 peppers -Heat the oven to 425 degrees. Place 4 whole bell peppers (any color) on a sheet pan, drizzle with olive oil, and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove the peppers from the oven and let them cool.

Carefully peel away the skins and discard the core and seeds. Pull into 1/4 inch strips

Drain beans and add to peppers in a large bowl

Tear Basil and add to bowl

Mix the vinaigrette and add to the beans

Let sit for 30 minutes at room temperature, marinating before serving

Variations to consider:

* Adding feta or small mozzarella balls

* Subbing oregano for Basil leaves

Here is how the dishes came out

These were the flowers I added from my Home Garden.

Thank you to everyone who tuned in to my live video! I will plan for more live videos if you enjoyed it.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe