Wednesday, June 24, 2009

Pesto, Artichoke Dip, Garlic Bread, Olives, Red Leaf Salad with Black Mission Figs

Dinner 6/24


Red Leaf Salad with Black Mission Figs

Artichoke Dip

Garlic Bread


Liz had the day off, so we went to Cleveland to pick up supplies from Tink Holl (1735 E. 36th St.) and Gallucci's (6610 Euclid Ave.). We got back into town late, so Raw Food Wednesday will be pushed back until tomorrow.

Tonight's meal is based around some of the items we picked up from Gallucci's -- the ciabatta bread (garlic bread), the artichoke hearts (artichoke dip), olives and pasta (pesto). And a as a bonus, we were able to eat out on the deck.

The basil for the pesto (basil, garlic, pine nuts, salt, pepper, olive oil, lemon juice, nutritional yeast) came from our garden (coming along nicely) and was paired with a lovely salad of Red Leaf lettuce with some perfectly ripe Black Mission Figs. Truly, summer on a plate.

Artichoke Dip: a combo of artichoke hearts, diced red bell peppers, vegenaise, nutritional yeast, salt and pepper. It's baked in an au gratin dish at 400F for 20 minutes.

...and the olives were very tasty as well.

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