Lovely day in Los Angeles, cooler weather is giving in to heat and temperatures are rising.
The menu my client's have chosen for tomorrow features some old favorites
The Menu:
Appetizers all come with flatbread
Baba Ganoush..Smoked eggplant dip..smokey, lemony and garlicky
Falafal with tahini garlic dip..the first time I made these was for 200 vegetarians in Leeds, Yorkshire...I hated them for years after...lol
The soups:
Caldo Verde with chickpeas and kale
Minestrone with zucchini and fresh spinach ( add the spinach as you are serving up so it retains it's shape and color)
The entree everyone has chosen is the rustic roasted vegetable tart with a wholewheat flax seed brioche type dough.
The cheeses are Cheddar, Jack and fresh mozzarella
No sides
Everyone wants dessert
Cranberry-roasted almond oatmeal cookies (they are baking right now)
Fresh fruit crumble with fresh ginger shortbread
Chocolate-fudge cakes a throw back to the 70's
The prep so far:
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| Chickpeas for the falafal, soups and tarts |
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| Turnip greens are more tender than kale & don't require blanching |
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| Globe zucchini, fresh field spinach, red bell peppers and parsley |
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| The kale having been blanched in boiling water with a pinch of baking soda |
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| Smoked eggplant dip. topped with olive oil and smoked paprika |
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| Roasted zucchini, red onions and rosemary |
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