Cucumber in Vinegar Sauce
Grilled Figs stuffed with Blue Sheese
Shishito Peppers with Lemon Juice and Sea Salt
Blini with Vegan Caviar
Or as we like to call it -- Monday night. A collection of small plates, loosely joined (apologies to David Weinberger).
Steamed Artichoke with a dipping sauce of melted Earth Balance, lemon juice and a wee pinch of sea salt.
Cucumber in Vinegar Sauce -- roughly a 2:1 ratio of apple cider vinegar to agave, with a pinch of salt & pepper.
Around the outside ('round the outside), Grilled Figs, stuffed with Blue Sheese, drizzled with "Just Like Honey."
Shishito Peppers (nice combo of flavor and heat) -- stir-fried and finished with a squirt of lemon juice & pinch of sea salt. Served on the French bread
Leftover from the Bastille party, vegan caviar on blini (and tapenade shown above).