A Taste of Spain

Last year, Susanna and Angelica prepared a plant based themed dinner for a family celebration, A Taste of Spain. The first course featured Tomato & Cannellini Frijol Dip accompanied with three cheese crackers and an Olive Tapenade Espanola served with Cauliflower whole grain chips. Both of these appetizers were an excellent prelude to the evening feast. And, as you can see, we were eager to dive right into these colorful and flavorful dips.

The next course included Spinach with Chickpeas that were delicately seasoned with Maldon salt flakes and infused with fresh ginger, garlic, and red chili pepper. Lots of flavor in this medley. Marinated Carrots rounded out this course.

A variety of 'small plates followed which included a Spanish Vegetable Stew (Pisto),

followed by a potato omelet (Tortilla Espanola) edged with Goddess Sprinkles of Roses, (look closely), toasted cardamom and allspice berries.

 Dessert must have happened quickly, no time for photos, but there was a three layer chocolate berry cake and a golden cannoli cake (from a local bakery) to round out the gustatory delights. Kudos to Susanna and Angelica for finding a host of delicious, healthy recipes to prepare, present, and savor. It truly was a feast beyond compare. There is eager anticipation for what this year holds for said family celebration.