My daughter and I entertain a couple of young friends with a healthful Sunday brunch. It was really fun to have friends over and Tara was enthusiastic about my cooking page. She is a social media guru and gave me a number of good suggestions on promoting my page while helping my daughter with her puzzles and her English writing.
The meal was a combination of ideas that came together. I had intended to go in a different direction but at the last minute my daughter and I darted out to get fresh bread and organic baby romaine. Interestingly, it was the salad that made the meal come together. And there was no oil in the dressing. I could have left out the butter on the toast but I had a brick of Kerry gold (my daughter calls it the bestest butter in the whole world) burning a hole in the refrigerator door.
- Baby Romaine Pomegranate Salad
- Silver Dollar Adai
- Kovakkai (tindora) curry
- Sourdough toast
- Eggplant Mint Tapenade
- Sparkling blackberry juice
- Butterfly Riesling 2011
Toss organic baby romaine with thin slices of cucumber, thin slices of gala apple, small cherry tomatoes, fresh lime juice and drizzle a good balsamic vinegar. Sprinkle pomegranate seeds on top.
Blend one ripe roma tomato, 1/2 serrano pepper, fresh ground pepper, juice of one lime, 1/4 cup of fresh cilantro and 4-6 curry leaves with 1 cup of plain low or nonfat greek yoghurt.
(Be sure to plate the salad and drizzle the dressing sparingly on top. Sprinkles some grainy sea salt on the salad just as you serve)
Adai and Kovakkai recipes have been posted earlier as has the vegetable tapenade recipe. I added minced curry leaves and a tsp of minced green chili in the adai batter. You could substitute scrambled eggs or an omelet in place of the Adai.