When organizing a dinner with a few different personal food limitations, it’s easiest to go Italian.
On this night, we were accommodating the tastes of two babies, one vegan, one clean eater, and a handful of beloved gluttons.
So we put together a menu as such:
– Caprese Salad. Sliced mozzarella and tomato, sprinkled with salt and pepper, flourished with basil leaves, and marinated in balsamic vinegar and olive oil.
– Roasted full fennel bulbs. Sliced lengthwise, keep the floral fronds on, black pepper, salt, and sloshed with olive oil. High heat to caramelize the outer layer and then low and slow to melt the insides.
– Grilled sourdough bread brushed with olive oil.
– Sourdough pizza, very classic with tomato sauce and mozzarella.
– Sourdough pizza with steamed zucchini, caramelized onions, and fresh basil leaves. A drizzle of olive oil and sea salt on top.
– A comforting large bowl of pappardelle pasta with my husband’s bolognese sauce. The trick here is to melt some caramelized onions into the sauce to add sweetness.
– A fresh bowl of palm pasta, made of hearts of palm (I use brand Palmini), with thick tomato sauce cooking down for hours, sliced green olives, and basil leaves.
– Parmesan and olives on the side are an absolute must.
There you have it! A family feast for everyone to enjoy.
Noor