The Day 2 Dinner recipe I made from The22DayRevolution is Artichoke, Tomato and Avocado Salad. The ingredients listed in the book are:
1 box grape tomatoes
1 BPA-free can artichoke hearts
2 tbsp Kalamata olives
I used chopped-up plum tomatoes because that is what I had at the time I made the salad. Instead of the olives I used olive oil and mixed it with lemon from my tree. If you have fresh artichokes, use them rather than the canned ones. Lastly, I garnished the dish with fresh basil from my herb garden. This was an easy, basic recipe that makes 2-3 servings. Thumb up on this one!
I love Mexican food. I have eaten countless tacos, burritos, enchiladas, pinto beans, salsas, etc. Wherever I have lived, I’ve always managed to find at least one good place that serves yummy Mexican food. I’ve made it myself. And, of course, I have eaten delicious Mexican food… in Mexico. So when I saw that the Day 1 Dinner recipe in The 22-Day Revolution was a recipe for tacos, I got excited. And then I read through the ingredients and discovered that the “shells” are lettuce leaves. What?! I figured the tacos wouldn’t have any meat and I didn’t have a problem with that… but lettuce shells?! The thing is that when I hear the word “taco”, my mouth begins to salivate for something warm, wrapped in a corn shell. Lettuce is a let-down for something called a taco. Something wrapped in lettuce is a “lettuce wrap.” I like “lettuce wraps”—just don’t call them tacos, please.
Here are the ingredients for the Raw Walnut Tacos in the book, which I prefer to call Raw Walnut LETTUCE WRAPS:
2 cups walnuts
2 heads romaine lettuce
2 tbsp balsamic vinegar
1 1/2 tbsp cumin
1 tbsp coriander
1 tbsp coconut aminos
Dash paprika, garlic powder, ground black pepper
2 Haas avocados
½ pint cherry tomatoes
½ tbsp dried parsley flakes
Pinch salt & ground black pepper
I used fresh garlic and fresh parsley from my garden. I didn’t use the “coconut aminos” because I didn’t know what that was and didn’t have any. The recipe was enough for 6 lettuce wraps. They were flavor-full and refreshing. I did like them. But I won’t call them T_ _ _ _!
Wow, what a fabulous meal we had last night at Chef Allen’s Farm-to-Table Dinner. This time I remembered to photograph each of the 5-courses before diving into them, thanks to my friends who kept reminding me every time a new dish was served! This was the second dinner event of the series I attended and it was completely different than the one I had enjoyed last Monday, and just as spectacular. The first appetizer we were served was Pan-Seared Fig with Garlic & Honey, on Wilted Spinach Crostini, with Indian Summer Melons. The pink sprouts on the top were a beautiful touch. This was followed by a Green Vegetable Nicoise: Haricot Verts, Cucumbers, Green Tomato and Frissee-Green Goddess. I particularly enjoyed the light cucumber-based dressing. The third course was an Oak Leaf Lettuce, Fennel & Rapini Salad, with Toasted Gremolata. This salad was very, very tasty.
Most of us were drinking wine with dinner: either a Cabernet Sauvignon/Merlot blend or a Chardonnay. The Cabernet blend was surprisingly light and it tasted good with all the vegetable dishes. One of my friends had the Chardonnay and was happy with that choice. The main course was Roasted Curry Carrots & Parsnips with Red Quinoa, served with Braised Leek Sauce. This was a nice combination of textures and tastes and was also topped with the beautiful pink sprouts. Lastly, came the dessert… which was out-of-this-world delicious. It was an Early Macintosh Apple Crumble with brown sugar Ginger Crust. It tasted like it just came out of the oven and wasn’t too sweet; so you could savor the subtle taste of the apples and delectable ginger crust.
We were sitting at little tables joined together in 2 long rows. The wait staff was attentive and friendly. Midway through the meal most everyone had made friends with at least the guests on either side of them; and by the time we had finished the dessert I heard many people talking about how they were going to come back for next Monday’s event. There is a different-themed vegetarian dinnerevery Monday at 6:30, accompanied by a farmers market, which starts at 4:00. I’ll be back.
I recently had the pleasure of attending one of Chef Allen Susser’s Vegetarian Farm-To-Table Dinners at The Café at Books & Books, Adrienne Arsht Center, Miami. I was so entranced with the delicious food and lively conversation at the table—dinner is served “family-style” with everyone sitting together—that I almost forgot to take pictures. I only managed to get this one photo of one of the appetizers and I’m not sure what all the ingredients in it are… but it was VEEERRY TASTY! (Chef Allen, if you are reading this, please let me know what is in this delectable dish.)
The tables where set up in the plaza, in the middle of a small Farmers’ Market. We were served 5 courses–all made with locally-sourced, fresh ingredients–while listening to live music. And there was also free-flowing wine. After the meal, some of the folks from the Farmers’ Market talked about what they produce. Part of Chef Allen’s vision with these events is for people to learn where the food comes from and to meet/support the local farmers. The Farm-to-Table Dinners are every Monday night at 6:30 and the Farmers’ Market starts at 4. If you live in south Florida, I highly recommend coming to one of the Dinners and/or visiting the Farmers Market. I’ll be there this Monday, again, and I promise to take more pictures!