The Menu

So much more than the menu happened this shabbos, but here, at least, is the menu! :)

DINNER
challah
fish cakes
caesar salad
beef roast
chicken & broccoli kugel (from a sheva brachos earlier in the week)
roasted asparagus
roasted potatoes
roasted carrots and zucchini
brownies (from friends!)

LUNCH
sushi
baba ghanouj
balsamic roasted mushrooms
barley with chimichurri sauce
meatballs with apricot curry sauce (just took duck sauce and added curry powder!)
Irish beef stew (meat, can of beer, can of tomato paste, 2 cups brown rice, water - LOOK, a recipe!)
curried carrot pear salad*
green salad
strawberry kiwi sorbet
almond meringue cookies*

We had 12 people for dinner and 18 for lunch. Really good company!

*RECIPES!

Curried Carrot Pear Salad
8 large carrots, shredded
2 pears, chopped
2 T. white wine vinegar
1 T. curry powder
2 t. sugar
1 t. salt
1/4 cup olive oil

(This was YUMMY, light, and very refreshing. Definitely a keeper.)

Almond Meringues

16 ounces almond paste
4 egg whites
1/2 cup sugar

Preheat oven to 325. Break up the almond paste in a food processor with a few pulses. Add sugar. Whip egg whites and combine with almond paste. Line cookie sheet with parchment paper (I usually lightly grease the pan and the paper). Drop spoonfuls of batter onto sheet 2 inches apart. Bake for 20 minutes, then leave in oven to dry out (turn off oven).

(Easy, and very delicious. I think I'll make my own nut paste and do this over pesach too.)