Ok, so what menu did I choose for my friends with food needs, with no liver, gluten, shellfish, giant rubbery cooked mushrooms, anchovies, dried fishies or grubs?
First course: Sweet Pea soup. The color is vivid and almost lurid. My guests look worried until they taste it. It tastes like spring! Butter, onions, broth and frozen sweet peas, just cooked. My guests go from worried to seconds.
Second course:
Lentils baked with sausages. This is also not a gloriously pretty dish. Again, my guests love the taste. Lentils, a little red wine, butter, onions, bay leaf, sausages, thyme and baked. Yum.
As well as:
Roasted Ronde de Nice Squash with California rice and Early Girl tomatoes. Except I did not make the rice, I couldn't get farmer cheese and the tomatoes were varied and from the store. And a different kind of squash! This is from a cookbook new to me: Community Table, Recipes for an Ecological Future. The sweet pea soup is from a cookbook that I've had for forty years and the lentils are from memory, a recipe a friend taught me in the 1980s
Dessert is fruit salad and chocolate.
Voila! Food needs satisfied!
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