When friends are traveling through, I always want to cook a little dinner party for them even if its squished into their full agenda. This weeknight menu highlights the beauty of spring produce.
Menu:
Roasted beets w/ pistachio and sprouts over whipped tahini (Adapted to be dairy-free from Jonathan Waxman's The Barbuto Cookbook, page 236)
Citrus salad (Adapted to be dairy-free from Jonathan Waxman's The Barbuto Cookbook, page 104)
Lemony rice stuffed savoy cabbage (Bon Appetit)
Miso leek butter beans (Bon Appetit, skipped the eggs given the full menu)
Cauliflower steaks over carrot top pesto w/ nutty citrus topping (adapted from Love and Lemons)
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