10/06/2024
Branched out a little by catering vegetarian and gluten free this weekend. I was very pleased by all the fresh flavors and veggies available right now. Night one was Mediterranean: homemade hummus, pita and veggies, falafel, greek salad and lentil soup. Lunch was a spinach salad with dates, red onion and almonds, fresh lemon juice, sumac and Aleppo pepper, very simple but such great flavors. Followed by roasted veggies served quinoa with a drizzle of tahini maple. Dinner was pasta night! Gluten free baguette from Trader Joe’s with a dipping oil, heirloom tomatoes from my garden with basil and Napa Valley Balsamic, a vegetarian chopped salad with lemon balsamic dressing and my pesto pasta with sun dried tomatoes. Today was lentil baked tacos and some rice and lettuces, tomato, avocado garnish. ♥️♥️♥️♥️