The plan was to make Bryant Terry’s open-faced grilled eggplant sandwiches with celeriac sauce, parsnip and carrot fries, and some appetizers.
The end result was fresh, vibrant and delicious. I recommend that everyone buy a copy of Bryant Terry’s book and make this delicious recipe! The veggies were wonderful on their own, but this tangy and refreshing sauce really made the plate pop. Our friends also brought a fantastic veggie salad which they made from their CSA. Our final plate was perfectly summer.
The pre-meal snacks included this stellar white bean dip. It’s super simple and worth a make.
Lemony White Bean Dip
1 can cannellini beans
2 T tahini
1 T olive oil
3 T lemon juice
1 t cumin
1/2 t cayenne
1 t salt
1 t lemon zest
Blend all ingredients in a food processor except the lemon zest. Add lemon zest at the end and mix in. Garnish with parsley. Serve with fresh veggies.
Our dessert was fresh strawberries with coconut whipped cream. Simple and scrumptious.
It was a beautiful summer night. <3
What’s your favorite thing to grill? What did you do this weekend?