The elementary school where my daughter attends has an annual Community Dinner, which I always find a lot of fun. We sign up every year to host a vegetarian dinner. Appetizers happen at three different homes. . . . . usually with parents in the same grade. Then we each get an envelope and we are off to dinner. A mystery of where and with who.
This year we hosted one of the kindergarten teachers, one of the first grade teachers and two couples who each had kindergartners.
What did I serve for dinner????
Two homemade challahs;
Persian Red Pepper Dip (from the cookbook The Persian Cookbook from the Non-Persian Wife);
Carrot Puree and Egyptian Spice Mix with Nuts and Olive Oil (from the Oleana cookbook);
Chickpea salad (from the cookbook The Persian Cookbook from the Non-Persian Wife);
Persian Rice with Tahdig (potato) (From the Temple Emanuel Sisterhood Cookbook); and
Roasted squash and red onion with tahini sauce and zatar (from the Jerusalem cookbook).
We had a great time, and then we were off to the dessert house. Next year will be my last year attending this great event.
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