Clementines and kalamata olives with mint. No oil, no added salt -- just the ingredients with this dish.
Vegetable tajine (potatoes, chick peas, red pepper, zucchini, carrots, dates, prunes, almonds, walnuts, vegetable stock, white wine, lemon juice, sea salt, chili, garlic, ginger, turmeric, cumin, black pepper, cardamon, cinnamon, star anise, mint, thyme, cloves, cassia and saffron) with whole wheat pita.
Rhubarb, pear and hazelnut mousse
2 stalks minced rhubarb
3 pears cored and minced
1/2 cup dates
1/2 cup golden raisins
1 banana
1 tablespoon hazelnut butter
1 teaspoon palm oil
Pinch of sea salt
Cook all ingredients together until roughly liquid (it will still be pulpy) and then an additional 20 minutes or so to further thicken. Allow to cool slightly and then blend ingredients until creamy and smooth. Chill for 4 hours (or longer if you can).
Dinner 27 April 2007.
Red pepper, grapefruit, date and spinach salad dressed in evoo/flax oil, sea salt, grapefruit juice, black pepper and jalapeno.
Barbecued tofu riblets (tofu, pomegranate juice, tomato, black pepper, chili, cumin, paprika, walnuts, lemon juice, garlic and sea salt), sweet potato and scallion mash (evoo, wine vinegar, cardamom, sea salt, black pepper), and grilled asparagus (evoo, black pepper, sea salt).
Appearing as a digestif this time around, a new favourite of mine, a screwdriver. Heaven help me. I think I may have a crush on this drink.
Dinner 26 April 2007.
An homage to the tomato, featuring an amuse bouche of grape tomatoes wrapped in basil leaf with evoo, sea salt, wine vinegar and nutritional yeast, a salad of minced dates, caper and sundried tomatoes dressed with lemon, evoo, and sea salt and a yellow tomato pomodoro e cipolini salad dressed with fresh basil, evoo, wine vinegar, black pepper and sea salt.
The wine was Botter's Nero d'Avola.
