____________
Menu for
Gathering
11-15-08
Crostini with:
Flatbreads:
Dips with chips:
Bowls of:
Desserts...mini- cups filled with:
_____________________
Dinner for 12
12-24-08
Accompanied by simple Mexican wedding cookies and chocolate chip cookies
_____________________
Evening menu for Sustainable Spaces
1-15-09
Moroccan style carrot salad with blood orange slices and
fresh cilantro
Accompanied by mini-Foccacia bites/sandwiches:
Sliced, marinated and roasted portabella mushroom with
thyme and a goat cheese-citrus spread
Grilled eggplant slices with a thin slather of sun-dried
tomato-garlic and basil spread
Whipped cream cheese with mixed chopped olives, sun-dried tomatoes and fresh spinach
Endive leaves filled with a spread of pureed Sierra beauty apples, toasted walnuts and blue cheese
Frittatas (served at room temperature):
Potato, onion and herbs with parm
Sautéed chard, mixed olives and garlic
Dessert..a platter of small bites:
Brownies, blondies and coconut-almond macaroons cookies.