Potlucks make the best parties for their diversity of flavors. They give us an opportunity to share a bit about ourselves while learning about others through food.
A few weeks ago, a collaboration and art project for World Refugee Day included such a meal. The Nashville Food Project joined friends from the Frist Center for the Visual Arts, the Center for Refugees and Immigrants of Tennessee, Oasis Center and members of their International Teen Outreach Program, Bhutanese gardeners and neighborhood gardeners at the Wedgewood Urban Garden.
"I just loved sharing a meal with all these people who came together around growing food, volunteerism, making art and celebrating World Refugee Day," said TNFP Garden Manager Christina Bentrup. " There were people and foods from both around the world and from different neighborhoods around Nashville, It was a multi-ethnic, multi-lingual, multi-generational group of folks celebrating community and diversity. It doesn't get much better than that."
The group also turned recycled bicycle parts into art for the garden.
Meals Manager Anne Sale shared this recipe from the potluck making good use of summer squash. Recipe by Robyn Stone of Add a Pinch
Makes 12 servings
- 2 tablespoons butter
- 4 cups sliced yellow squash
- 1 medium onion, chopped
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 sleeve Ritz crackers
- Preheat oven to 350º F.
- Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
- To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
- Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.
- Allow to sit for about 3 minutes before serving.
Also! Be sure to check out the Frist Center's video documenting World Refugee Day and the art project: