A NOTE FROM MARINA...
Not only do I think my kids should dream big, but I also think it’s important for my husband and I to continue to reach for the stars. It’s exactly what I did when I started my blog, marinamakesblog.com. It was always a dream of mine to share my love for food and cooking, and now, I’m doing just that with you. A true dream come true!
This month’s recipes are the dreamiest foods to me because they’re delicious, filling and comforting. The menu includes a glass of rose, a panzanella salad (dreamy because it’s a salad that includes bread), a feta pesto pasta and light and airy coconut macaroons dipped in chocolate. Drooling yet?
We would LOVE for you to share pictures enjoying your dinner!
Tag #datenightinbox & #marinamakeseats
Dream Together Shopping List
We understand that your TIME is valuable! If you choose to make any of the recipes below you can print out a complete shopping list. Enjoy!
I Dream of Rose
There’s no prep or additional ingredients to this one because rose is dreamy on its own and pairs so well with the foods you’re going to enjoy. Just chill a bottle and pour in a glass. If you’re looking for a non-alcoholic version, I’d recommend a sparkling lemonade or juice – Target sells a couple!
Bottle of rose, chilled (non-alcoholic option: sparkling lemonade or juice)
Midsummer Night’s Dream Panzanella Salad
Prep time: 5-10 minutes
Total time: 15 minutes
3-5 slices of baguette bread (day old bread is best)
3-4 very ripe vine tomatoes (heirloom tomatoes will work well too), halved and sliced
Half of a small cucumber, thinly sliced
Several thin slices of red onion
1/3 cup of crumbled feta
1 tablespoon of fresh oregano, chopped
Salt and pepper
Brush baguette slices with a small amount of olive oil. Set your grill or frying pan to a medium-high heat and place baguette slices on for about a minute, until they’re slightly charred. Cube the bread and set aside.
In a medium bowl, combine tomatoes, cucumber, red onion, feta, oregano, 1/4 cup of olive oil and salt and pepper to taste. Let the salad sit out at room temperature for about ten minutes to allow the tomato juices to soak up the flavor of the vegetables and cheese.
Just before serving, add the bread and mix to combine.
The Dreamiest Pasta Salad You’ve Ever Had
Prep time: 10-15 minutes
Total time: 15-20 minutes
8 oz of dried cavatappi pasta (bowtie or shells will work too) (GF option: brown rice pasta or other GF option)
1 ear of corn
1/2 cup of cherry tomatoes
INGREDIENTS FOR FETA PESTO
1 cup of fresh basil leaves
1/4 cup of chopped walnuts
1/4 cup of olive oil
1 small garlic clove
1/8 teaspoon of salt
1/2 cup of crumbled feta
Juice and zest of one lemon
First, make the pesto. Combine walnuts, olive oil and garlic in a food processor or blender until smooth. Add the basil, salt, feta, lemon juice and zest to the mixture and process until combined.
Next, prep your corn and tomatoes. Dice the cherry tomatoes in half and set aside. If you’re using a corn on the cob, heat your grill or a grill pan on the stove to high heat. Add the corn and cooked until slightly blackened on all sides. Remove from the heat and cool slightly. Using a knife, cut the kernels off and set aside to add to the pasta.
Finally, bring a medium pot of water to a boil over high heat. Add a tablespoon or two of salt to the pot, and then add the pasta. Cook it according to the al dente time indicated on the box. When the pasta is done, drain it and add it to a large bowl. Top with pesto, corn and tomatoes, and stir to combine. Top with additional feta and basil leaves. The pasta is best served hot or at room temperature.
Fluffy Coconut and Almond Macaroons (makes about 9-10)
Prep time: 10 minutes
Total time: 30-35 minutes
7 oz of shredded coconut
1/2 cup of condensed milk
3 tablespoons of sliced almonds
1 teaspoon of vanilla
1 large egg white
1/8 teaspoon of salt
1/4 cup of dark melting chocolate
Preheat your oven to 325 degrees and add a sheet of parchment paper to a cookie sheet. In a medium bowl, stir together coconut, condensed milk, sliced almonds and vanilla. Set aside. In a separate small bowl, using a hand mixer or whisk, beat the egg white and salt until stiff peaks form. Add the egg mixture to the coconut mixture and stir to combine.
Using a spoon, or your hands (recommend spraying with cooking spray), form little macaroon rounds and place them on the parchment paper. The macaroons should be about an inch apart from each other. Cook for 20-25 minutes, or until the edges turn golden brown. Set aside to let them cool completely before dipping into the melted chocolate.
Melt the dark chocolate in a microwaveable medium bowl in 30 second intervals until melted. Dip each macaroon into the melted chocolate and lay back on the parchment paper. Let the chocolate harden at room temperature, or put it in the fridge to speed up the process. Once the chocolate is hardened, you can enjoy.