So we are heading for New Year's Eve and a wonderful menu has been chosen by my clients.
Great dishes that celebrate the BEST of vegetarian cooking, from simple and delicious to extravagant and different..the menu is:
Soups:
Greek style lemon and spinach finished with fresh thyme..a hearty vegetable broth finished with lemon juice, zest and fresh spinach
Watercress and wild avocado..yes wild!! Lovely peppery, creamy flavored soup that is packed with vitamins and healthy fats
Entrees..( all come with a seasonal chopped salad)
Braised root vegetables, carrots, parsnips, sweet potatoes, brown onions in a white wine-vegetable stock with rosemary & thyme comes with a side of steamed quinoa
A "de-constructed" lasagna with spinach and Portabello mushrooms, goat cheese and sour cream/non-fat Greek yogurt. Dusted with nutmeg and lemon zest...more vegetables than pasta, in a wonderful "creamy sauce'. The vegetables, goat cheese and pasta sheets are cooked and layered, topped with either sour cream or non-fat yogurt, with lemon zest and nutmeg and finished with Parmesan cheese to be baked at client's home
A very mild yet flavorful butternut squash and parsnip curry with lemon grass, chopped cilantro and coconut milk, also comes with quinoa.
Vegetable sides:
Southern Style collards with black eyed peas and smoked paprika
Stir-steamed Brussels sprouts and kale with slivered almonds
And complimentary orange-almond oatmeal cookies ( for the best clients in the world)
Part of my purchases are shown in following photos, washed and air drying, I will buy other produce this afternoon when it has stopped raining...yes we are having another big Pacific Storm that is dumping snow at 4000ft, and I woke up to thunder and lightening, and heavy rain ( but we need it so I am not grumbling).
 |
| L-R parsnips, carrots and sweet potatoes ( white) |
 |
| Portabello Mushrooms |
 |
| Watercress soaking |
 |
| Curly Kale |
 |
| Spinach |
 |
| Collard Greens |
 |
| Cilantro |
No comments:
Post a Comment