Raw Food Wednesday 6/13Morel Mushroom Stacks
(with fennel puree and a mustard & chile vinaigrette)
Zucchini Pasta with Pesto
Grape, Tarragon and Mizuna Salad
Cashew Cheese Wheels with Peppercorns and Flax Seed Crackers
Dessert
Cherry Sabayon
An explosion of food tonight, and for the most part done on the fly -- with the exception of the cashew cheese (made yesterday) and flax seed crackers (which were made two weeks ago).
The mushrooms were from our trip to Columbus, and the morel/fennel pairing (adapted from Trotter/Klein) is always a winner -- we played around with the mushrooms tonight, quickly dipping them in a nama shoyu/olive oil mix and dehydrating them for 30 minutes. The sauce surrounding the stacks is a mustard/chile vinaigrette with some basil thrown in. The only complaint was we should have made more of these ;)
Our weekly zucchini pasta sauce search continues this week with pesto -- and the way the basil has been growing out on the deck, it was imperative that we do so, and quickly. The sauce is simply basil, pine nuts, garlic, sea salt and pepper thrown in the Vita-Mix and drizzled with olive oil. Again, it helps to make the zucchini noodles a little ahead of time (maybe even putting them on a paper towel to absorb some of the liquid) and then, just before service, tossing with the pesto.
The grape and tarragon salad makes a return appearance for two reasons -- we love it, and the local mini-grocery store down the street keeps blowing out the organic tarragon extremely cheaply. The mizuna from the garden was also starting to get overgrown, so we added that to mix.
The cherry sabayon is also from Trotter/Klein and is simply soaked cashews, orange juice and a little vanilla bean action pureed and poured over the local cherries...
Tags: