Tuesday, May 31, 2011
Sunday night I cooked for friends. With drinks we had kale chips, crisp chips of fresh kale, roasted in the oven after being sprinkled with olive oil, gray salt and pepper. They were addictive and disappeared in record time. We followed this with a room temp orzo salad - the pasta mixed with chopped spring onions, lots of bronze fennel, feta cheese and roasted shrimp, tossed with a lemony vinaigrette. With this, batons of grilled zucchini topped with basil pesto. Oh, I forgot- we began at table with a cold soup, puree of scallions,spring onions and leeks and potatoes, blended when cooled with Greek no-fat yogurt. Dessert was strawberry shortcake, the biscuits split and lightly buttered. All perfect for a summer night, and enlivened by lively conversation and a chilled Viognier.