Tomorrow night will mark my first vegetarian tasting effort. Five courses served with organic wine from the Heller Estate in Carmel Valley, California.
This dishwill start the evening. As the menu developed, I was concerned that there might not be enough substance to satisfy a hungry guest. Having tasted this dish, I now feel confident that we will more than fulfill the goal of providing complete nourishment with tasty variety.
1 butternut squash, peeled and sliced thin on a mandoline
1 spicy turnip, peeled and sliced thin on a mandoline
1 cup lentil sprouts
1 cup sunflower sprouts
1/2 cup alfalfa sprouts
1 cup pine nuts (soak in filtered water over night)
1 garlic clove
1 cup parsley leaves
1 cup extra virgin olive oil
1 teaspoon salt
1 lemon, juiced
1/2 cup water
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