We had a whole gaggle of friends in Maryland this weekend and somehow in the chaos, we managed a few good meals. The first day, I put them all to work wrapping tamales. The kids made all of them and I made a casserole version with what was left (a suspicious amount of kale and asparagus). The job went by quickly with the big group picking and choosing what to add to the corn husks. The choices were polenta, black beans, green lentils, kale, asparagus, spinach and salsa. And, well, we came out with some that were greener than others, some that were only polenta...hmmm. It was great of the kids and especially the teenagers to help out and oversee the project. In very little time I had about 40 tamales to pop into the steam oven and ignore. Very easy...followed by dessert for the birthday girl! Chocolate brownies from Babycakes (http://babycakesnyc.com/) and an Amy's vegan chocolate cake. Having friend's with teens I didn't feel so old having a ten year old.
The next night I threw together an easy buffet of vegetables, dips, spreads, salad and buckwheat soba noodles with onions and peanut sauce. Saturday was a local farmers' market day and I had been to Union Square in NYC on Friday, so I had quite a few fresh vegetables to work into the menu. Thanks to a gift of lots of asparagus, there was an array of fresh vegetables to dip into my quick basil cashew dip and tangy summer pesto. We also had some tasty black bean dip and two kinds of mango salsa from Whole Foods. I picked up a few corn thins and crackers but dipping the vegetables was by far the better choice. This type of menu hits lots of different nutrients, is very healthy and fiber filled, fills the room with color and is really easy for me. I had fun with the kids, especially the young guest chefs, helping me stuff the basil into my very powerful blender, but I also enjoyed the ability to relax with some pre-made dips and enjoy the company of my college friends.
Oh, and my toe is all better...I miraculously recovered in time for spin class Tuesday a.m.
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