•Acelgas a la Catalana (Catalan style chard sauteed w/ garlic, raisins and pine nuts)
•Tortilla Espanola (Spanish omelet w/ potatoes and onions)
•Ensalada Mixta (Mixed salad)
•Pan con tomate (Bread rubbed w/ tomato, drizzled w/ olive oil and salt)
•Bananas con dulce de leche o crema de nueces (Banana slices w/ dulce de leche (dairy) or nut cream (Vegan)
In racking my brain for yet another chard-in-a-wok variation, decided on one of my favorite Spanish dishes - espinacas catalan, only with chard. Sauteed with garlic and olive oil, combined w/ toasted pine nuts and soaked raisins, lovely.
Learned that you really shouldn't let chard grow waist high....oops. Starts to get bitter, and tasted a bit salty. Something in the soil?
Kamilah and Antonia were all over the tortilla, i.e. Spanish style omelet. Not ideal to cook in a wok, tough to flip, but we managed.
Billy rocked another dessert creation, banana slices cooked with a bit of dulce de leche. I just give him the ingredients and he takes over from there with a few willing sous chefs....
The tortilla support team, prepping onions and potatoes, and some lovely plum radishes for the salad.
An overly ambitious menu today, yet again no time to snap photos. Only a few classes left, and yet so many new plantlettes coming up in the garden! Will have to try out some FRESH mobile cooking classes this summer.....
No comments:
Post a Comment