Receta TERRACE DINING

by Julia Gartland

My love's birthday was coming up and I knew I wanted to do something extra special. I'm a sucker for surprises and love to cook meals for people close to me, so the answer came pretty quickly. Decorating his terrace while he was out and keeping it under wraps ended up being harder than I thought. I worked more on discreet surveillance tactics than planning the actual menu.

I knew the menu had to be complex and special, but also be incredibly realistic. All of the dishes needed to be delicious at any temperature and able to be pre-made earlier in the day. That, and the fact that my significant other may actually love kale more than me (possible?) was how this menu came about. Three courses, two cocktail options and a hundred dirty dishes later, it was a great meal, but not as great as the company.

NOTE: For those of you sensitive to spice, these are four recipes of mine that have absolutely NO cayenne, jalapeno, red pepper flakes or otherwise. So rare! Rejoice!

• KALE CAESAR SALAD WITH HEMPSEEDS AND GARLIC MILLET CROUTONS
• CAESAR DRESSING
• Makes 12-16 ounces
• Cook time: 20 minutes without soak time
• 1/2 cup soaked cashews
• 1/4 cup pine nuts
• 1t mild yellow miso
• 1 tsp sea salt
• 1 1/2T apple cider vinegar
• 2 garlic cloves
• 3t lemon juice
• 1/2t fresh ground pepper
• 1T chopped nori (or kelp granules)
• 1t nutritional yeast
• 1T coconut cream
• 1/2 - 1 cup water (depending on desired consistency)
• SALAD
• Serves 4-6
• Cook time: 20 minutes
• 2 heads of kale, de-stemmed and shredded
• 1/2 cup hempseeds
• 1 avocado, chopped
• 1T lemon juice
• 1/2t himalayan sea salt
• Fresh ground pepper
• 1. Wash and de-stem kale and shred into small pieces.
• 2. Massage kale with olive oil, lemon juice and salt until softened.
• 3. Add hempseeds, avocado and sea salt
• 4. Dress with caesar and garnish with fresh ground pepper.
• CROUTONS
• 2 slices of millet bread, cubed and toasted (foods for life brand)
• 1/2 t sea salt
• 1/4 t garlic powder
• Fresh ground pepper
• 1. Cube millet toast.
• 1. Add to small pan with garlic powder, olive oil, salt and pepper
• 2. Bake in toaster oven (or conventional oven - 350 degrees) until golden brown and crisp. About 15-20 minutes.
• 3. Cool and leave on wire rack to eliminate any moisture.
• ROASTED ASPARAGUS WITH ARTICHOKES AND THYME-INFUSED OLIVE OIL
• Cook time: 30 minutes
• Serves 2-4
• 2 bunches of asparagus, de-stemmed
• 1 jar of artichoke hearts, drained, rinsed and roughly chopped
• 1 bunch thyme, de-stemmed 1/4 cup olive oil
• Sprinkle of sea salt
• Fresh ground pepper
• 1. Add thyme and olive oil to small bowl. Use wooden spoon to crush thyme into oil.
• 2. Set oil aside or refrigerate overnight to let infuse.
• 3. Snap stems off asparagus, rinse and add to baking pan.
• 4. Sprinkle artichokes on top and drizzle thyme oil with salt and pepper.
• 5. Bake for 12-15 minutes at 375 degrees (or until asparagus are tender).
• PISTACHIO PESTO PASTA WITH GREEN PEAS AND WALNUT PARMESAN
• PISTACHIO PESTO:
• 1/2 cup pistachios
• 1 1/2 cup fresh basil
• 1/3 cup nutritional yeast
• 1 t sea salt
• 1/2 cup (approx) olive oil
• 1t fresh ground pepper
• 2 garlic cloves
• 2t lemon juice
• 1. Roast pistachios in 350 degree oven with pepper and sea salt for 12-15 minutes.
• 2. Let them cool for 10-20 minutes before adding to blender or food processor.
• 3. Combine all ingredients, except oil, and puree.
• 4. Slowly pour in olive oil while blending until desired consistency.
• WALNUT PARMESAN
• 1/2 cup walnuts
• 1/2 cup nutritonal yeast
• 1t sea salt
• 1t garlic powder
• Fresh ground pepper
• 1. Add all ingredients to blender or food processor and mix well.
• PASTA
• 1 box or bag of pasta ( tinkyada brand)
• 1t olive oil
• 1/2t sea salt
• 1 cup petite peas
• 1/4 cup pistachios, roughly chopped
• 1/2 cup cannellinni beans

1. Boil 6 to 8 oz. water with salt and olive oil.

2. Upon boiling, add penne pasta and bring to boil again.

3. Simmer for 12 minutes, or until al dente. Rinse in cold water and return to pot.

4. Combine pesto, peas, beans and chopped pistachios with pasta and mix well.

5. Top with walnut parmesan and serve.