Inspired by some friends and television programs, I decided to make an antipasto platter based on some ingredients that I purchased at the St. Lawrence Market. Since I was only preparing food for myself, I had to use the ingredients in multiple dishes so that I wouldn’t waste anything.
- I put all the ingredients on the counter so they would be handy.
- It was necessary to cure three jars and lids in boiling water.
- I made mint (shown) and basil infused olive oil by mixing two cups of the herbs (leaves only) with one cup of olive oil. Be sure the clean the mint thoroughly in the colander.
- There was a left-over sausage in the fridge so I made a quick pesto to dip the sausage pieces. I used two cups of basil, a cup of olive oil, half a cup of parmesan cheese, a third of a cup of walnuts, and three garlic cloves. I also found some cherry tomatoes to dip.
- I macerated some mint leaves with the back of a spoon and combined them with sugar and lemon in a bottle of iced tea.
- I made a quick salad with watermelon, feta cheese, and a dressing made with half a cup of mint oil and half a cup of white wine vinegar.
- I blended watermelon, cranberry juice, orange juice, a banana, and ice in the blender.
- I drizzled the basil oil on the antipasto plate, which also included prosciutto and olives (kalamata and stuffed with feta) from the Market.
Bon appetit!