Dinner Menu: This one is a winner!
I was told the dinner we hosted at our home in honor of some guests in town from Israel this past Monday was totally ridiculous (love the new slang word!).
Because it was a weekday, I looked to distance myself from “Shabbos food”, plus we needed to accommodate some vegetarian guests, so dairy and fun, and no bread, a great time to serve onion soup.
Since the early bird gets the worm, my early guests wiped all the sardine hand rolls, with green tea sake punch to wash it all down.
A good menu is half the battle!
I cannot encourage you enough to experiment with non-wheat pasta selections. Because it is low in gluten, I love to use spelt pasta, but many choices like gluten-free rice pasta, buckwheat pasta, quinoa pasta and so on, are all delicious and easy to cook, and easy on your system: You might just be able to enjoy pasta more often!
I tried to whip up a funky Caesar Salad using the exact same dressing as in the traditional Caesar Salad (romaine, Croutons etc) but with thinly sliced Kale, diced roasted beets (I used store-bought), sliced celery and scallions, and it was great! Who knew beets would lend themselves so well to the much heartier Caesar Dressing?
Sharing this Dinner menu and Recipes!
Just about all of them are in my latest cookbook, The Whole Foods Kosher Kitchen, and on my blog. Enjoy!
Antipasto Platter: Cerignola Olives, Caper Berries, Stuffed Grape Leaves, Sun-Dried Tomatoes, Artichoke Hearts, Roasted Red Peppers
Baby Arugala, Fennel and Avocado Salad with Oil and Vinegar Dressing
Diced Heirloom Tomatoes with Sea Salt, Basil and Olive oil
Roasted Asparagus (just roasted with a little olive oil and sprinkled with sea salt)
Kale and Roasted Beet Salad with Caesar Dressing
Green Tea Sake Punch (Green tea, sake, vodka, ginger, lychee juice)
