Birthday Feast: Winter Salad for Everyone

Today is my birthday. One year ago, I traveled to France to attend the annual “Fete du Citron” – the lemon festival – to sample all things citrus. I learned how to make an authentic “tarte au citron” in a chateau amongst the blooms of a botanical garden showcasing plants of the unique microclimate region. My friend and I reveled in citrus-infused everything – croissant cream filling, liquor, gnocchi, bon bons. Our daily visit to the market resulted in perfect rounds of chèvre de brebis, fragrant herbs, olive-pistachio pâté to set off creative juices as we whipped up simple meals bursting with flavors we don’t experience in Idaho.

This year, home in Hailey, my mind wanders to far off places, my spare time occupied by googling house exchanges in various pockets of this world. In the present reality, I decided to create a memorable birthday meal at home, shared with friends, and using available winter ingredients. My girlfriends enjoy cooking, so a potluck seemed like a great way to gather, nourish, and celebrate.

And not any ol’ potluck! Without the bandwidth to prepare a feast for 20 of us, I pitched my favorite shared meal for a big group: “Salad for Everyone.” It’s featured my book at the end of chapter 17, Recipe for Different Folks.

I love this collective meal because it culminates a feast to delight everyone, accounts for dietary needs, and provides the flexibility for people to choose foods or dishes suitable to their schedules, budget, and preferences. It’s helpful when “Salad for Everyone” is anchored by a simple theme – I chose “Warm & Wonderful Winter.” Then, offer prompts to ensure balanced nutrients, flavors, and textures. Next, inspire ideas.

This birthday meal is intended to be cozy and wholesome. The prompt and inspiration: Seasonal produce is limited – let’s not let that stop us from focusing on colorful veggies, grains, proteins, fruits, cheese, ferments, dressings (plus drinks & desserts) sourced locally, if possible.

Soon enough, each friend started responding with the dish she planned to bring. By Wednesday, here’s what was on the menu: mixed salad greens; turmeric coconut rice with winter greens; garlic, parsley, and pine nut quinoa; beets with feta; roasted carrots and beluga lentils; roasted butternut squash; roasted almonds; baked feta and chickpeas; herbed olives, cucumbers, and tzatziki; dolmas.

A not-quite-Idaho Mediterranean theme unfolded. I started filling in the gaps: baked white fish with sun dried tomatoes and capers in lemon sauce; rosemary sourdough loaves; garlic butter; arugula pesto; green olive and pistachio spread (endeavoring to mimic the market version).

Dressings, too. One with lemon and tahini to celebrate my French foray of yore; one white wine vinaigrette with Dijon and small-batch garlic olive oil from the stash I brought home from France.

Drinks! I’m not currently consuming alcohol, so I’ll concoct an herbal mocktail with, hm, freshly squeezed lemon, raw local honey, and muddled mint? Definitely a digestif, like a ginger-cardamom simple syrup combined with a splash of orange juice and a twist. I hope some of the ladies bring wine!

Dessert: Lemon tarte, bien sur! Plus chocolate – orange-infused cacao truffles with sea salt. (The beverages should pair well with those.) Maybe I’ll have time to bake a Greek Honey Cake with Orange and Pistachios.

Cheers to birthdays, friends, and feasts!