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Kate & David were having a party and asked us to “bring a dish to pass.” I toil over this kind of request because it’s big fat LA where we won’t know most of the people or what they’re bringing or their eating preferences. If it were my family reunion in Indiana, I’d know that everyone else will supply the casseroles and I can bring fresh fruit. Kate also has a militant vegan friend who I respect and love dearly, but I don’t about you guys, when it comes to the vegans, I worry that an animal crumb from my food might accidentally fall their way and corrupt their system with animal matter. Mediterranean seemed safe. This one where you can buy it all at WF’s except for the shrimp and tomato salad I modified out of Bon Appetit and Iadded toasted pinenuts and EVO to the hummus.
Make it look pretty on a rustic serving tray and call it a “Mezze Platter.”
Shrimp & Tomato Salad (recipe)
16 cooked large shrimp (roast 5 minutes at 400°; plunge for 30 in ice water)
16 pitted kalamata olives
1 c. diced seeded tomatoes (3 med)
2 T. chopped fresh Italian parsley
1 T. finely grated lemon peel
1 T. lemon juice


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