Summer on a plate was the inspiration for this menu served last night to our Monday Night Dinner crowd in Palo Alto. It was meant to be light, high in flavor and vegetable rich. The meal began with a soup of kale which was briefly simmered in a broth of roasted garlic and mushrooms, included an organic green salad with a delicate, creamy avocado dressing, and concluded with a peach and raspberry crisp…
Farfalle Pasta: Cherry tomatoes were tossed with a little olive oil, salt and pepper and roasted in a 400ºF oven until soft and juicy, but not completely mushy. Cauliflower was cut into flowerettes and blanched. The pasta, cooked al dente. James Holloway made a pesto of arugula, walnuts, almonds, garlic, olive oil, ume vinegar, salt and pepper. Just before serving, we tossed it all together with fresh parsley.
Cannellini Beans were cooked until tender. While the beans were cooking, we chopped the carrots which were blanched and the onions which we sautéed with dried herbs de provence and fresh rosemary and thyme. Both were tossed with a little olive oil, mirin, salt and pepper and finished in a 400º F oven until sweet, tender and lightly browned on the surface. Everything was combined and seasoned with ume vinegar, lemon juice and fresh parsley.
The green beans were blanched until al dente, then tossed with a dressing of apple juice, lemon juice, ume vinegar, garlic and olive oil, and also with walnuts which had been caramelized by being cooked in brown rice syrup.