Kim Dannies: Lifestyle & Adventure writing

Williston's Wing Ding
March 20, 2008

Williston is having a Wing Ding on Friday April 11, 2008 at 5:30 pm at WCS and everyone is welcomed. It’s a kick-off potluck celebration for the WING Event (Williston Into the Next Generation) community conversation. For a full day on Saturday, April 12, 2008, residents and business owners will meet to set goals and identify projects for the town in a facilitated process that features a non-political, grassroots approach.

I propose we make this potluck party the biggest feast this town has ever seen. If we collectively take our potluck offerings up a notch or two the food has the power to create lots of good will, conversation, and enthusiasm that will set the tone for the evening orientation and the Saturday forums.

The following arer ecipe suggestions that will make a delicious potluck contribution: Beef Stroganoff 11/6/2003 (great sirloin for this dish is at Price Chopper for $3.99); Chicken Pad Thai (1/22/04); Lunar Carrot Cake (4/1/2004); Panzanella Salad (6/11/04); Basil & Creamy Goat Cheese Pasta (9/30/04); Antipasto Platter (1/6/2005); Wild Rice & Smoked Turkey Salad (1/20/05); 7 Layer Salad (6/9/05); Green Mountain Double Chocolate Chip Chews (10/13/05); Wheat Berry Salad (1/26/06); Spring Chicken Salad (3/29/07); Walnut & Herbed Potato Salad (8/2/07).

Personal Favorite Potluck Dish
Asian Summer Salad is so easy and such a crowd pleaser! Serve it in a huge pasta bowl with a pair of tongs for easy plating. Top it with shredded chicken and colorful chopped peppers, asparagus, and red cabbage. Water chestnuts give it some crunch and chopped parsley provides a gorgeous garnish. It only takes about 25 minutes to whip up and doubles nicely; you can make it one day ahead. No matter how your version of Asian Summer Salad turns out, I guarantee you’ll be bringing home an empty dish.

Boil 1 pound of whole wheat fettuccini for 9 minutes. Drain pasta and pour into a work bowl. Add 5 ounces of shredded carrot; 7 ounces of fresh bean sprouts; 2 cups frozen peas; 4 thinly sliced scallions; and 2 cups pea pods, sliced in chunks.

Ginger Dressing: whisk together 4 minced cloves of garlic; 2 teaspoons powdered ginger; 2 tablespoons Dijon mustard; 1 teaspoon red pepper flakes; 2 tablespoons mild sesame oil; and 1 cup soy sauce. Add one-half cup orange juice and one-half cup maple syrup or brown sugar. (If you are in a hurry, simply mix in 2 cups of a commercial brand of Asian marinade such as Yoshida’s Original Gourmet Sauce.)

Toss pasta gently with ginger dressing. Store the salad in a gallon zip lock bag until just before serving- the noodles will reconstitute better and glisten when you pour them into the serving bowl. Top with toasted sesame seeds, scallion, and parsley.