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.