Cucumber in Vinegar Sauce
Grilled Figs stuffed with Blue Sheese
Steamed Artichoke
Shishito Peppers with Lemon Juice and Sea Salt
Tapenade
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).
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