A chillier day is suited for a central serving of bruschetta with a little mozzarella broiled on top. Some veggies (cauliflower and tender asparagus, avocado, carrots and red pepper) with some sesame mustard to dip it in.
Brown lentils cooked with a heaping tablespoon of cumin, stirred with chopped white onion, a potato latke and some basmati rice with biryani paste supplemented with chopped spinach, 6 of those hot red peppers and a heap of cardamom.
Inspired by the French toast at Vernicious Knids it uses eggs and chai soy milk, sugar, cardamom and cinnamon around yesterday’s bread.
Simple, simple: fresh bread, olive oil, sliced cheese, fresh picked basil and tomatoes. Cool and refreshing.
The menu came more than half done tonight. Frozen brie and portobello pizza with bechamel sauce supplemented with asparagus and a green salad. For dessert, fig-sesame preserves and a ginger-rhubarb chutney on the last of those strange frozen balls I mentioned before. They’re not bad if you know what to expect, sweetness and chewy, etc.
Baked in an aluminum foil the vegetables’ flavors mixed nicely without needing any tending while they cooked. There were navy beans in sauce, but got eaten before I came across camera or plate I came to them too late those beans: Hub’s gain, my loss. What’s left? Root veggies, all ready: gold beet, red potato [...]
The small round ends of rye loaves are used for toasted wee sandwiches of basil, mayo and tomato, fresh cracked black pepper.
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