When Saghar from Labnoon reached out to me about joining her Virtual Midsummer Potluck for Peace I knew I had to join. These days, with all bad news seemingly streaming into our computers and smartphones and into our consciousness constantly things can feel so dark and dire. I know I’ve written about it before, but besides taking action locally to fight for things we believe in, I really believe one of the best things you can do is gather with people you love and people in your community.
Get off your phone, out of Facebook and Twitter, and just spend time with people face to face. It reminds you of what is important- your relationships with people, that life does go on, and things can get better no matter how hard things seem now.
This walnut bread is a simple quick bread that you can whip up with most things you already have in in your pantry. It’s nutty and slightly sweet, and a great accompaniment to something creamy and salty. I love to top a slice with Boursin and prosciutto. If you can’t find Boursin, you can easily use a creamy fresh goat cheese (with herbs and garlic would be perfect), a ricotta, or any kind of spreadable cheese. I love it with prosciutto the way my friend’s mom serves it, but you could do any kind of sliced ham or none at all. I bet roasted red peppers or grilled summer vegetables would be great on this, too.
And for more inspiration for your summer picnic, check out all the amazing participants of the #virtualmidsummerpotluck4peace!
Adventures in Cooking: Strawberry rhubarb pie ice cream sandwiches
An Edible Mosaic: Middle Eastern Spiced Green Beans with Olive Oil and Tomato
Brewing Happiness: Healthy Southern Baked Beans
Cloudy Kitchen: Earl Grey blueberry pie
Cook Til Delicious: Cold Sesame Peanut Noodles
Delicious Not Gorgeous: No Mai Fan
DisplacedHousewife: Strawberry Scone-Cakes With Fresh Orange Blossom Whipped Cream
Donuts, dresses and dirt: Tahini Pavlovas
Floating Kitchen: Blistered Green Beans with Apricots and Chive Blossoms
Harvest and Honey: Chasing Summer (drink)
Hortus Cuisine: Panino with Roasted Peppers, Pesto & Arugula
Lab Noon: Persian Cucumber & “Sekanjebin” Summer Drink
On The Plate: Sriracha Scotch Eggs
Ruby Josephine: Halwa d’Tmar (Moroccan Date-Stuffed Cookies)
Tasty Seasons: Grilled Mojito Chicken
Tending the Table: Roasted Cauliflower with Pine Nuts, Parsley and Currants
TermiNatetor Kitchen: Strawberry Shortcakes with Gluten-Free Yogurt Biscuits & Mint Whipped Cream
The Little Epicurean: Halo-Halo (Filipino Shave Ice Dessert)
This Mess Is Ours: Simple Tomato & Avocado Salad
Twigg studios: roasted beet leek and feta quiche
Vermilion Roots: Tofu Salad with Spiced Peanut Sauce
Wood and Spoon: Strawberry Almond Skillet Cake
- 3 cups of flour
- 4 tsp of baking powder
- 1 tsp salt
- 3/4 cups chopped walnuts
- 1 egg
- 3/4 cup of sugar
- 2 tbsp melted butter
- 1 1/4 cups of milk
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Preheat the oven to 350 degrees.
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Butter just the bottom of a loaf pan.
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Whisk together the flour, baking powder, salt, and sugar into a large bowl.
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Add the walnuts and mix.
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In a separate bowl whisk the egg, then add the butter and milk and whisk together.
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Stir in the wet ingredients into the dry ingredients until just combined (don't overmix!).
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Pour the batter into the loaf pan and bake for one hour, or until a toothpick poked into the center comes out clean.
