Roasted ruby grapefruit w/mint, lemon and jalapeno; roasted tomato w/eggplant and zucchini milles-feuilles; chard and tofu hash on matzoh cracker

Dinner 23 April 2007.



Roasted ruby grapefruit with mint, lemon and jalapeno (ruby grapfruit, evoo, flax oil, mint, lemon juice, lime juice, lemon zest, jalapeno, stevia and a very small pinch of sea salt).

Roasted tomato with eggplant and zucchini milles-feuilles (tomato, evoo, flax oil, garlic, sea salt, nutritional yeast, basil, oregano, black pepper) dusted with nutritional yeast.

Spicy hard and tofu hash on matzoh crackers (whole wheat matzoh crackers, tofu, green chard, evoo, flax oil, garlic, black pepper, grapefruit juice, kosher salt, turmeric, chili, and cumin) with a paprika run-around.

I can feel the mushroom withdrawal already.

The aperitif was elderflower water (although tequila and grapefruit juice would have been an equally perfect opener). The wine was Botter's Nero D'Avola.