It was delightful to host two good friends from Port Townsend, WA, for brunch yesterday! While usually, when I host folks that are used to mainstream food, I try to be non-intimidating in my menu choices, our friends are both avid cooks and one of them is a real expert on pickles and fermentation. So, I proudly served the house kombucha (made from jasmine tea) with the following menu:

  • Kale with Oranges and Ginger
  • Mushrooms and Vegan Sausage with Caramelized Onions
  • Roasted Yams with Rosemary
  • Fruit Soup
All vegetables and fruit in the menu came from our CSA bag. And it was all pretty easy to make.
For the kale, cut large (1-inch) strips out of an entire package of dinosaur kale. After sauteeing a bit of garlic and ginger in some olive oil, add the kale, a peeled, sliced orange, some veg broth, and sautee till the kale wilts.
For the mushroom hash, thinly slice one onion and caramelize in olive oil. Add 3 cups of button mushrooms, 3 sliced vegan sausages, a bit of hot sauce, and some Ajvar Mild Vegetable Spread. Cook until everything is the desired consistency.
For the roasted yams, slice yams and sweet potatoes pretty thinly and place, in one layer, on an olive-oiled baking sheet. Sprinkle with sliced onion cloves and fresh rosemary. Bake at 350 Fahrenheit for 20-30 mins.
For the fruit soup, see the compote instructions and add a dash of brandy. This time I used pears in lieu of the apples and it turned out wonderful.
The kombucha deserves a post of its own sometime in the near future.

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2 Comments

  1. That was one DEEEEElicious breakfast! Mmmm. The kombucha was groundbreaking, and the kale and fruit balanced out the mushrooms and yams beautifully.

    Thanks so much for having us – and for not holding back with the intimidating food.

    Nomness for realz, as they say where I live*.

    (Twitter, that is… I come out for grocery shopping in Port Townsend.)

  2. Yay! It was such a treat to have you with us.


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