I love cooking for family and friends. Last night, we prepared a gluten-free and vegetarian meal for two of our favorite people.
Here's the menu:
Gazpacho served with chopped cucumber garnish
Recipe to follow in a future post
Crunchy blue and green salad
Fennel, celery, endive, pear, and macadamia nuts served with blue cheese on the side. The dressing was simple, aged balsamic vinegar and Greek olive oil.
Korean style Mushrooms served over rice
Portobello mushrooms braised in tamari, white rice vinegar, garlic, sesame oil, and coconut sugar marinade.
Italian style mushrooms served with mashed potatoes
White button mushrooms (chopped) and oyster mushrooms (sliced) sauteed in olive oil with capers, Celtic sea salt, onions, with a splash of chardonnay
Asparagus
Bases trimmed, tossed in olive oil and minced garlic, broiled in the oven for a few minutes
Roasted Cauliflower
Tossed in olive oil and Celtic sea salt, baked for 350 minutes on a baking tray, broiled for 5 minutes on low to achieve Maillard reaction
Desserts - fresh figs (provided by our guests), ice cream, and organic chocolate
Wine - Rose from Kenzo estates
To turn this into a vegan meal, skip the blue cheese.
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