#ShowMeYourTable
Multiple Myeloma is a rare cancer of blood plasma cells. MM treatments have advanced quite a bit over the years but the disease still desperately needs a cure. When Beaufortonian Steve Mix was diagnosed with MM in February, his daughter Caroline Mix Stapleton created a Multiple Myeloma Research Foundation (MMRF) Facebook page to support her father and to solicit funds for study and testing.
Proceeds from Caroline’s fun and delicious virtual fundraiser will subsidize the quest to help Steve and many other MM patients. The concept is great and simple! Instead of going out for dinner, prepare your meal, set your table, take a photo of your tablescape and post it on #showmeyourtable. Then, donate the money that you would have spent at a restaurant to MMRF through Caroline’s “Dine in For MM” page on Facebook. The recipes this week are from Vince’s and my offering. We’ve all been touched by cancer at one time or another. It’s time to find a cure. Please join Vince and me in supporting Steve, Caroline and the entire Mix family by participating in this creative crusade. #ShowMeYourTable
Pesto-Panko Rack of Lamb
1 (6 to 7 bone) frenched rack of lamb, well-trimmed
Sea salt
Freshly ground black pepper
2 tablespoons olive oil
½ cup fresh or prepared basil pesto
½ cup panko breadcrumbs
Position rack in center of oven. Preheat oven to 425 degrees. Season lamb rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy, oven-proof skillet over medium-high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside to cool. Spread lamb evenly with pesto. Press breadcrumb mixture evenly on the meaty side of the rack of lamb. Cover the ends of the bones with foil and place bone-side down in the skillet. Roast in oven for 20 to 25 minutes or until internal temperature reaches 125 degrees with an instant-read thermometer. Let rest for 5 minutes before serving. Serves 2.
Orzo and Olive Pasta Salad 
1¼ cups (8 ounces) dried orzo pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons honey
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon salt
1 large red bell pepper, diced
1 cup sliced kalamata olives
¼ cup chopped red onion
½ cup chopped fresh Italian parsley
¾ cup crumbled feta cheese
½ cup pine nuts, toasted
Cook orzo to al dente, according to package directions. While pasta is cooking, whisk together olive oil, vinegar, lemon juice, honey, garlic powder, pepper and salt in a medium bowl. Add bell pepper, olives, red onion and parsley; toss lightly. Drain cooked pasta and let cool for 5 minutes. Add pasta to the vegetable mixture and toss to coat. Garnish with feta cheese and pine nuts. Serves 6 to 8.
Blueberry Streusel Cornbread with Streusel Butter
Cornbread and blueberries are a classic combination. This sweet bread teamed with brown sugar-butter is a wonderful comfort food!
1 stick salted butter, softened
2/3 cup light brown sugar, divided
1 (8.5-ounce) box corn muffin mix
1/3 cup milk
1 egg
½ cup shredded Swiss cheese
1 cup blueberries
In a small bowl, mix butter with 1/3 cup brown sugar; set aside or refrigerate until ready to use. Preheat oven to 350 degrees. Grease and flour a loaf pan. In a medium bowl, combine muffin mix with milk, egg and Swiss cheese; batter will be slightly lumpy. Gently fold in blueberries. Spread batter into greased and floured loaf pan. Sprinkle with remaining 1/3 cup brown sugar. Bake for 45 to 50 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pan for 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature with streusel butter. Serves 8.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email atdbc@cateringbydebbicovington.com.
