Last night for dinner I had planned to make an Almond and Mint Pesto Pasta but when I got the grocery store, there was no basil!  Plan B!  I went to the magazine section and found this great recipe for Grilled Polenta & Vegetables with Lemon Caper Vinaigrette in a magazine called Eating Well!  I bought the magazine and then shopped for the ingredients.  When I got home, everything fell into place!  Rebecca was unpacking her beautiful handmade dishes and some handmade lily pad flowers!  I knew then that it was going to be a special dinner!  We had the centerpiece and the plates and all I needed to do was make the dinner.  The recipe didn’t call for grilled salmon, but the lemon caper vinaigrette over the salmon was perfect.  The recipe could be made with most any vegetable combination and would also be good with grilled chicken or shrimp.  It would be delicious with corn, yellow squash or even okra!  I will be making some variation of this recipe all summer long!  

She also made a serving bowl and individual bowls.  The plates and small bowls are rimmed with gold and are absolutely beautiful!  To see more of her work, go to her website, rebeccaleighsmith.com.

 

The flowers are spectacular!

My top is from LOFT and the serving fork and spoon and napkins are from Anthropologie.

I hope you have enjoyed this post and that you’ll try the recipe!  Let me know if you do and what vegetables you used.  Follow me on Instagram @crazyblondelifeblog!