Ok, so what menu did I choose for my friends with food needs, as listed in the previous post.
First course: Sweet Pea soup. The color is vivid and almost lurid. My guests look worried until they taste it. It tastes like spring! Butter, onions, broth and frozen sweet peas, just cooked. My guests go from worried to asking for seconds.
Lentils baked with sausages. This is also not a gloriously pretty dish. Again, my guests love the taste. Lentils, a little red wine, butter, onions, bay leaf, sausages, thyme and baked. Yum.
As well as:
Roasted Ronde de Nice Squash with California rice and Early Girl tomatoes. Except I did not make the rice, I couldn’t get farmer cheese and the tomatoes were varied and from the store. And a different kind of squash! This is from a cookbook new to me: Community Table, Recipes for an Ecological Future. The sweet pea soup is from a cookbook that I’ve had for forty years and the lentils are from memory, a recipe a friend taught me in the 1980s.
Dessert is fruit salad and chocolate. With tea.
No liver, gluten, shellfish, giant rubbery cooked mushrooms, anchovies, dried fishies or grubs.
Voila! Food needs satisfied!
Looks good and tasty. I suspect we have the sane ancient cookbook—vegetarian epicure?
The New Basics by Rosso and Lukins, 1989