Butternut Squash Pasta with Puttanesca Sauce *
Celeriac and Apple Soup (additional pic)
(from Matthew Kenney and Sarma Melngailis "Raw Food / Real World")
Key Lime and Avocado Tart
(also from Matthew and Sarma -- and because I didn't get a shot of it after dinner, it looked exactly like the one from earlier)
Raw Food Wednesday's roll on with another Renee Underkoffler entree involving butternut squash turned into pasta threads with the new Benriner "Cook's Helper" that we picked up a couple of weeks ago. you mix the squash with olive oil and oregano, thyme and rosemary and dehydrate for about 6 hours. Here's what it looked like as it went on to the teflex sheets.
The puttanesca was a nice herbal match for the pasta and the soup was very fall-like with the celriac and apples. Liz knocked out the dessert at lunch, and was as tasty as the first time we made it -- you wouldn't think the combo of avocado and lime would work, but you'd be wrong ;)
Wednesday, September 28, 2005