whenever we have guests over, especially one’s from out of the country who are friends with either our son or his girlfriend, cinda pulls out all the stops. this night was homemade pasta and pesto, and caprese salad, green beans with spring onions and sundried tomatoes, and fresh peaches with a tofu yogurt sauce and granola for desert.
“how can such a simple dish be so amazingly complex and tasty?” everyone wondered. but this was one tasty dish. starter / bread course included pita crisps with romesco dipping sauce. chocolate oat balls for desert (gigi’s healthy dessert)
this sunday night dinner was a feast of vegetarian yummyness!
if it wasn’t for the yogurt and the chicken tikka samosas, i think it would have been vegan.
23 pints of chickpeas and 8 jars of borlotti beans to fill the dwindling stores. And a jar of dried tomatoes made as an example for the upcoming tomato canning class for the public.
the colors of the main dish were beautiful, and the prosciutto wrapped figs with gorgonzola and cheese plate were wonderful starters.
