For the big 4th of July family picnic, Nana told me I could "be creative" rather than giving me something specific to make, which was fun. I decided to make a salad and a dessert.
For the salad, I wanted something healthy but also relatively inexpensive, and of course it needed to be tasty! I had a ton of elbow pasta hanging around, so I boiled that, rinsed it and let it cool. I grated a couple cloves of garlic, chopped up some kalamata olives and seeded cukes, crumbled some feta cheese, minced a little bit of red onion, and mixed it all with some plain greek yogurt. I mixed it into the pasta, then took half a bunch of really nice swiss chard, cut the stems out, roughly chopped it and mixed it in. The chard gave it a nice tangy sweet hit to balance out the salty olives and feta and the slightly sour yogurt. Not bad for an off-the-cuff stodge.
The dessert I made was a rhubarb blueberry trifle. Again, I was trying to stay in a relatively healthy realm, so I used angelfood cake, sugar-free vanilla pudding, light Cool Whip, and I added very little sugar to my stewed rhubarb and blueberry mixture. In fact, the stewed fruit was REALLY sour straight up...nearly inedible. BUT...the combination of the fruit along with all the layers of other sweeter stuff worked absolutely perfectly. So, so yummy. And pretty!