I had a very busy weekend - company for dinner on Friday night, a day of wine tasting in Sonoma on Saturday and then yesterday I attended a baby shower. I know the east coast is buried under tons of snow but here in Northern California we've had spectacular weather.
Here is the view we had while wine tasting at Gundlach Bundschu
Friday night's menu was:
Mushroom and ale pot pies
oven roasted brussels sprouts
Heart beet salad - (this salad was good but labor intensive!)
cherry tofu cheesecake for dessert
For Saturday's picnic I made asian coleslaw, hummus and a tofu "cheese" spread that is always popular and people are always surprised to learn it contains tofu. I don't really have a recipe but essentially it is:
3-4 cloves garlic chopped in food processor. Add:
1 lb herb tofu (small planet make a garlic and herb tofu that is the BEST)
1 small jar marinated artichokes, drained
about 1 cup sun dried tomatoes in olive oil - include some of the oil
Pulse until well blended. Add some lemon juice (1-2 T.), salt and pepper to taste. I like to let it sit for awhile and then adjust the seasonings. This is good on crackers or on a sandwich instead of mayo
By last night I was exhausted so I pulled some homemade spaghetti sauce from the freezer and served it over linguine. I had chopped beets left from the the salad on Friday night so I mixed those with mint and champagne vinegar and tossed it with baby spinach and walnuts. Yum.