Over the past few months, the Dallas area food bloggers have been forming friendships and creating a community for us to exchange ideas, cheer each other on, and talk food.  We haven’t all had the opportunity to meet in person, so Natalie of Natalie’s Killer Cuisine decided to host a potluck so we could all gather together and really get to know one another.  It was a terrific afternoon filled with laughter, food, and new friends. 

Pictured from the left are Emily, Me, Natalie (Natalie’s Killer Cuisine), Joy (Joylicious), and Jose (City of Ate).  On the bottom row are Heather (Heather Bakes), Alta (Tasty Eats at Home), and Kelly (Evil Shenanigans).

Alta made this beautiful beet salad with a basil vinaigrette.  If you don’t think you’re a beet fan then this salad will definitely change your mind!

Alta also made these gluten free brownie bites.  They had a hint of cinnamon and I am so glad I snatched a few to take home because I have been eating them non-stop ever since.   

Emily made these awesome corn fritters with avocado crema.  She will be posting the recipe so check back soon to see it. 

Emily and Heather enjoying the party.  I’m sorry to say that I didn’t get a picture of Heather’s wonderful couscous dish.  Hopefully she’ll post the recipe on her site for you all to enjoy.

Natalie made these beautiful hummingbird cupcakes.  I was too stuffed to eat one yesterday, but gobbled one up for breakfast this morning.  I’m glad I saved that treat because it was worth waiting for.  And yes, cupcakes are definitely for breakfast.  They like totally had fruit in them!

Speaking of fruit, Natalie also served this colorful salad.  It was paired with a toasted coconut yogurt sauce.  She posted a quick recipe for the yogurt sauce on her site, so go check it out.

I served this Mediterranean lentil salad.  Not to brag or anything, but I thought it pretty much rocked.  I’ve posted the recipe below.

And now what we’ve all been waiting for…the beautiful dessert!  Kelly made this six layer cake filled with layers of chocolate ganache and raspberry curd.  It was divine.  She is one talented baker.

Here is Kelly with her masterpiece.  Good luck on your pastry class finals, Kelly.  We all know you’re gonna do great!!  I mean, seriously, just look at the cake…it screams A+!!

A big thank you goes out to Natalie for hosing the pot luck and for making the rockin’ concoction for us to drink.  It was the perfect pre-summer cocktail.  Completely rum-tastic!!  I am so excited for us all to get together again.  I feel very proud to know these creative and intelligent ladies and gents.


 
Mediterranean Lentil Salad

1 1/2 cups French green lentils
1 cup crumbled feta cheese
1 medium red bell pepper, seeded and diced
1 medium cucumber, peeled, seeded, and diced
1/2 cup Kalamata olives, quartered
1/2 cup sun-dried tomatoes (either in oil or without)
1/3 cup lemon juice (from 2 large lemons)
1/3 cup fresh dill, chopped
1/4 teaspoon salt
freshly ground pepper
1/3 cup extra-virgin olive oil

Pick through the lentils and rinse them well.  In a large saucepan, bring 5 cups of water to boil.  Add lentils and cook for 20 minutes or until tender.  Drain and pour into a large bowl.  Add in the feta, bell pepper, cucumber, olives, and sun-dried tomatoes.  In a separate bowl, whisk together the lemon juice, dill, salt, and pepper.  Gradually whisk in oil until emulsified.  Pour dressing over salad and toss to combine.  Serves 6-8 as a side dish.

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