Monday, March 29, 2010

Sunday Dinner: March 28, 2010 (THE VEGGIES ARE HERE!)

I am not sure I believe that what you eat when you are nursing influences what your kids like. I LOVE veggies. I eat massive amounts of veggies - green, orange, yellow, purple, red, white, bitter, sweet, neutral. You name it - I eat it. However, David Gabriel is the only one year old I know that can pick out every piece of vegetable matter from meals. Last week's Sunday dinner included a cabbage and smoked chicken slaw. He meticulously picked out every piece of shredded cabbage, ate the meat, then jettisoned the veggies off the side of his highchair. It was not even worthy of a place on his tray.

There is hope though. I wasn't always this way. I consciously worked to acquire a taste for all my food foes. If I could conquer turnips, maybe Gabriel will learn to like chard.

For now though, it is my favorite time of year. Our Two Small Farms boxes start up again. This is a Community Supported Agriculture program (CSA). We buy a share in a farm (in this case two small farms) and every week we are delighted with a portion of that weeks harvest - harvested within a day or so of delivery, this produce tastes amazing. It is vibrant, sweet, fresh. You haven't tasted cauliflower until you have had it plucked from the ground. My older kids are produce snobs because of Two Small Farms, but there are worse things in life.

So this week, I bring you Sunday dinner which highlights some of the veggies we received this week and last. Cabbage, leeks, beets and their greens, carrots, rosemary - to name a few.

Course One: Roasted red beets, Tom Wilson navel oranges, pecan "pesto", chevre

Course two: Fig "porchetta", dried mission figs, guava paste, verjus sauce. 
Green lentil salad, red beet greens, carrots, 
Roasted red cabbage and leeks. 

Course three: Coconut almond panna cotta
Red berry compote
Aaron's super secret ingredient


Coconut almond panna cotta 
(dairy free!)

by Aaron Davies

  • 1 can unsweetened coconut cream
  • 1 cup water
  • 1 cup raw almonds
  • 1/4 cup good floral honey (we used Marshall Farms Napa Valley Wildflower 2009)
  • 1/4 cup agave syrup (you can use sugar)
  • 1/2 t almond extract
  • 3 T cold water
  • 1 packet gelatin (2 1/4 teaspoon)
  1. Place water and almonds in blender (we used the Vitamix). Blend until very smooth. Add coconut cream, honey, and almond extract. Add a pinch of salt, and blend well. Transfer to bowl or other container.
  2. Sprinkle gelatin over cold water. Allow to sit for 5 minutes then microwave for 10-15 seconds or until gelatin is melted. Stir into almond/coconut cream mixture. 
  3. Pour into glasses and refrigerate until set, about three hours.
Serves 8


  1. This dessert is absolutely gorgeous! What a great submission to Go Ahead Honey It's Gleten-Free.

  2. If you haven't noticed, I can't spell!