A little pre-hurricane humor as we prepare. ?? .

A post shared by Erica’s Recipes (@ericasrecipes) on Sep 6, 2017 at 2:06pm PDT

My dedication to environmental causes runs deep, often manifesting in passionate discussions – or, admittedly, a rant or two! (For an extensive list of 25 simple ways to make a difference, feel free to explore my post here.) This passion, combined with growing frustration, drives my involvement. As a volunteer on a sea turtle rescue team, I witness firsthand the devastating impact of human activity on marine life. Living just ten minutes from the ocean, I regularly see the accumulation of waste and trash washed ashore with every tide. Furthermore, the Indian River Lagoon, a nationally recognized diverse ecosystem near my home, is visibly suffering under a thick layer of muck. These are not isolated incidents; they are consequences of our collective actions, and it’s imperative that we initiate the necessary changes to reverse the damage.

Stopped by the beach to drink my coffee and ended up spending an hour filling a large trash bag with washed up garbage. Can we please stop doing this to the ocean?? ???

A post shared by Erica’s Recipes (@ericasrecipes) on Apr 22, 2016 at 7:21am PDT

So, yes, I am here, awaiting a hurricane. My thoughts are with everyone affected, praying for the best, preparing for the worst, and acknowledging humanity’s role in these unfolding events. At moments like these, when there’s little else to do but wait, a glass of wine and some comforting snacks become a welcome, albeit temporary, solace. This realization brings us back to the simple pleasure of good food and wine, connecting our personal experiences to broader themes of community, resilience, and conscious living.

Sipping Sustainably: The Dreaming Tree Wine & Its Environmental Commitment

I’m particularly thrilled that this recipe is showcased alongside The Dreaming Tree wine. For those wondering, yes, that’s *the* Dave Matthews behind the brand! I’ve been a huge fan for ages. Back in graduate school, many late nights were spent with Dave Matthews’ music as my constant companion. Even today, his songs are a staple in my running playlists as I train for triathlons. Knowing his long-standing support for environmental causes, it’s incredibly cool to see him champion an eco-conscious wine. Hats off, Dave! You’ve had my admiration for two decades, just saying.

The Dreaming Tree wine is more than just a delicious beverage; it’s a statement of conscious living. In anticipation of Irma, I stocked up on several bottles at the grocery store: The Dreaming Tree Crush, a crisp Chardonnay, and a smooth Pinot Noir. It’s wine with a conscience, and that’s something I truly appreciate. We often hear about the need for “big changes” to combat environmental issues, but it’s equally crucial to recognize the power of “little changes” that cumulatively lead to significant impact. The Dreaming Tree embodies this philosophy. First and foremost, it’s about exceptional wine – and trust me, it is absolutely delicious. Their high-quality California red wines, especially The Dreaming Tree Crush, consistently impress me. Beyond taste, the brand emphasizes good food, enjoyable moments with friends, accessibility, affordability, and a down-to-earth approach, all while prioritizing sustainability.

They are currently celebrating a remarkable milestone: donating over $1 million to environmental programs dedicated to protecting tree and forestry initiatives across the nation. This commitment is particularly vital given the ongoing wildfires plaguing the western states, making their cause all the more impactful. Choosing The Dreaming Tree isn’t just about enjoying a fine wine; it’s about supporting a brand that actively contributes to a healthier planet.

Building Community & A Delicious Vegetarian Charcuterie Board

This week has also highlighted the incredible spirit of community in our neighborhood. Here in Florida, there’s an unofficial hurricane tradition: prepare your home, stock up on hurricane snacks, and – humorously, but not entirely inaccurately – throw a hurricane party. In reality, it means neighbors checking on each other, sharing resources, and finding ways to pass the anxious waiting hours, often cooped up in boarded-up houses. It’s truly a Florida thing.

For my own contribution to this communal spirit, I wanted to create something both easy and delightful. I aimed for a “charcuterie board-ish” spread, but with a vegetarian focus. The goal was a colorful, light, and fresh platter, starring a trio of homemade hummus variations that I affectionately call a “hummus flight.” I began by making a truly excellent basic hummus recipe (fantastic on its own!). Then, I divided it into three bowls, transforming each into a unique and flavorful experience.

The Hummus Flight: Three Distinct Flavors

1. **Roasted Poblano Hummus:** For this savory blend, I quickly roasted a couple of poblano peppers until beautifully charred, then blended them into the hummus along with diced white onion and fresh cilantro. The result is a smoky, earthy hummus with a subtle kick.
2. **Lemon Dill Hummus:** This bright and fresh variation is achieved by simply mixing in fresh lemon juice, lemon zest, and finely chopped dill. It’s incredibly refreshing and a perfect palate cleanser.
3. **Kalamata Olive Tapenade Hummus:** Perhaps my personal favorite of the trio, this hummus is crowned with a vibrant and rich tapenade. I combined finely chopped Kalamata olives, crunchy banana peppers, and sun-dried tomatoes (drained from their oil) with a touch of red onion and lemon juice. This creates an incredibly satisfying bite when paired with the creamy hummus and a crisp cracker – truly a treat for the taste buds.

Alongside these flavorful hummus trios, I arranged an assortment of vibrant fresh vegetables (crudités), delicate mini crackers, and some creamy goat cheese, which I drizzled with a hint of honey for a touch of sweetness. This combination is perfect for a small gathering of 4-6 people, making it an ideal choice for a ladies’ night, Bunco get-together, or a relaxed pre-party snack. If you’re feeding a larger crowd, or have big eaters like myself, you can easily expand the board by adding another variety of cheese, perhaps some sweet dates, different types of olives, or even a selection of fruit spreads. The beauty of a vegetarian charcuterie board lies in its versatility and ease, proving that not every get-together requires chips, queso, and cake – though some certainly do!

Making a Difference, One Bite at a Time

Ultimately, it comes down to making conscious choices that contribute to a greater good. We all have a role to play. Embracing more vegetarian options, even for entertaining with a delightful charcuterie board and hummus flight recipe like this, is a simple yet impactful step. Moreover, supporting companies that not only understand the importance of sustainability but are actively working to help, such as The Dreaming Tree, amplifies our collective positive influence. Let’s enjoy delicious food and wine, foster community, and make a difference, one thoughtful choice at a time.

Vegetarian Charcuterie Board with Hummus Flight

Entertaining is made simple with this Vegetarian Charcuterie Board highlighted with three delicious hummus variations: Lemon Dill, Kalamata Olive Tapenade, and Roasted Poblano Pepper. Pair with The Dreaming Tree wine for light fare that you can feel so good about sharing.

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Course: Appetizer

Cuisine: dairy-free, vegetarian

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Authur: Erica

Servings: 4

Ingredients

For the basic Hummus

• 2 cans chickpeas rinsed and drained
• 4 cloves garlic
• juice of 2 lemons
• 2 tsp kosher salt
• 4 Tbs tahini

For the Roasted Poblano Hummus

• ⅓ recipe Hummus
• 2 poblano peppers
• ¼ cup diced white onion
• ¼ cup fresh cilantro
• pinch fresh cracked pepper

For the Lemon Dill Hummus

• ⅓ recipe Hummus
• juice of half a lemon
• zest of a lemon
• 2 tsp fresh chopped dill

For the Kalamata Olive Tapenade Hummus

• ⅓ recipe Hummus
• ¼ cup finely diced red onion
• ¼ cup finely chopped banana pepper
• ¼ cup finely chopped sun-dried tomato in olive oil drained
• ½ cup pitted Kalamata olives chopped
• juice of half a lemon
• pinch kosher salt
• pinch fresh cracked pepper

Other Vegetarian Charcuterie Board suggestions

• goat cheese drizzled with honey
• mini wheat crackers
• fresh veggie crudites
• other ideas if serving more than 4-6 people: assorted olives cheeses, banana peppers, dried apricots, Medjool dates, jam

Instructions

• To roast the poblano peppers, place them under the broiler for 15-20 minutes, turning every 5 minutes until the skin is thoroughly charred. Transfer them to a ziploc bag to steam. Once cool enough to handle, remove the skins and seeds, then rough chop.
• To make the tapenade, combine all its ingredients (red onion, banana pepper, sun-dried tomato, Kalamata olives, lemon juice, salt, pepper) in a bowl. This can be prepared a day in advance and stored in the refrigerator.
• Put all the ingredients for the basic hummus (chickpeas, garlic, lemon juice, kosher salt, tahini) into a food processor and blend until completely smooth. Divide the prepared hummus evenly into three separate bowls.
• For the Roasted Poblano Hummus, blend together one-third of the basic hummus recipe with the prepared roasted poblano pepper, diced white onion, fresh cilantro, and a pinch of black pepper until well combined.
• For the Lemon Dill Hummus, combine another one-third of the basic hummus recipe with the juice of half a lemon, the zest of a lemon, and 2 teaspoons of fresh chopped dill. Mix thoroughly.
• For the Kalamata Olive Tapenade Hummus, simply transfer the final one-third portion of the basic hummus recipe into a serving bowl and generously top it with the previously prepared Kalamata Olive Tapenade.
• To assemble your Vegetarian Charcuterie Board, carefully transfer each of the three hummus variations to individual serving bowls or ramekins. Arrange an appealing spread of fresh crudités, mini crackers, and goat cheese around the hummus. Drizzle a touch of honey over the goat cheese for an added layer of flavor. This board is designed to serve 4-6 people.

~✿♥✿~

Post-Storm Update: Resilience and Gratitude in Florida

UPDATE: We weathered Hurricane Irma quite well, thankfully downgraded to a Category 2 by the time it reached our area. Our home sustained no damage, a testament to our new roof, for which we are incredibly grateful. However, the wider community has seen numerous downed trees and significant damage. Our power has been restored, but many of our neighbors are still without electricity. Water service has also resumed, though we remain under a boil water advisory as a precaution. Given the earlier, more dire forecasts for Hurricane Irma, we are profoundly thankful that the situation wasn’t worse. Our hearts go out to those on the west coast of Florida and, especially, to the residents of the Keys – the devastation there truly breaks my heart. We are actively collaborating with our church to join volunteer efforts and provide assistance wherever possible. I must commend our state for its exceptional emergency management, effective communication of notifications, and the commendable efforts of both state and local governments. Moreover, the sheer number of utility workers on the ground, tirelessly working to restore power to everyone, is truly inspiring. I am a proud Floridian, witnessing the resilience and solidarity of our community.