Restrictive Dinners Don't Have to be Restrictive
I was planning a menu for guests with dietary needs (restricted carbs) and I thought___what IS limited about this? We should all be eating this way…as spring is inching into summer and light meals suit better (as in bathing suits, too).
Starting with hors d’oeuvres of Marcona Almonds, we proceeded on to steamed artichokes (hot drawn butter and a remoulade sauce for dipping).
The main course consisted of asparagus rolled in olive oil, grilled in the oven, drizzled with lemon juice, sprinkled with grated lemon rind and salted generously while hot. Ratatouille of red and green peppers, zucchini, eggplant, onion, and garlic was a vegetable side as well. A gorgeous slab of salmon grilled on the green egg, basted in Boone Hall Cherry Balsamic Grilling Sauce was the piece de resistance. For dessert, simply the day’s picked strawberries and chocolate-covered almonds rounded out the meal. I can assure you, NO ONE FELT RESTRICED!