Would you even know where to start?
There are quite a few stipulations out there that can make planning a dinner fiesta a little more complicated than your traditional pot-luck. We happened to put some tricky ones in the mix for Wednesday night, but prevailed nonetheless! And it was delicious.
We started with Louisa’s salad creation – she’s loosely on a Paleo diet (I say loosely only because she indulged in one glass of Red wine 😉 ), and extremely creative with savory food. Lucky for us…
The picture doesn’t do it justice, but it looks pretty.
I walked in to the delicious smell of sauteed (in a little bit of butter & salt) pecans; this could only be tasty.
Avocado & Fennel Arugula Salad*
Avocado – cut into bite-size pieces
Green Apple – cut into bit-size pieces
Fennel – shaved, using a peeler
Fresh parmesan – shaved (so you get the good salty slice)
*amounts are up to you, and the size of the salad!
Ever flavor was complemented by the next; the dried cranberries added that slight element of sweet that balanced all the savory, and it was taste-bud satisfaction!
This was followed up by the main event, Vegetable Pasta-less Lasagna! Vegetarian, gluten-free and paleo-friendly! Nice work, Hostess Maddy. Her inspiration came from a Rachel Ray recipe – who would’ve known Rachel could go meatless? This turned out very well, and comes highly recommended by all who dined:
I know it included the following ingredients: Eggplant base (instead of noodles), whole roasted tomatoes, Ricotta cheese (egg yolk mixed in, optional), fresh basil leaves, onion and mozzarella. I’ll try to grab the full recipe for anyone interested (and you should be interested…just saying)!
All together now…
Somehow we left room for dessert…I brought the Gluten-Free Brownies. Thanks to Whole Foods for providing a starter kit! The package ingredient lists were: gluten-free flour, cocoa powder and a leavening agent (Baking powder or soda). I added 2 whole eggs (beat for 2-3 minutes before adding flour mixture) and stirred in 1/2 cup applesauce (in place of butter), and topped the mix with chopped pecans.
Gluten-free Brownie Success! They were slightly on the gooey side, with crisp edges and that savory nut crunch. No need to explain further, right? Yum.
Have you planned / cooked for a selective dinner crew? Let’s hear what you came up with!
On another note, Happy long Weekend! Any plans? I’m picking up D from the airport at 8:30 pm (which cannot come quickly enough), and that happens to be the same time our friends from DC are getting here!!
Then, we’re headed to the mountains. ‘Bout time, right? 🙂