This menu was created to be light, refreshing, yet satisfying all at the same time. We decided to incorporate a rice dish based on Chase’s story in the upcoming issue of Hi Omaha, but kept it super fresh with lots of herbs, nuts, and seeds. To finish on a clean slate we used over 12 lemons to make a dairy free lemon posset with lavender flaked salt and whip cream. Recipes written or linked below.
An array of rainbow carrots, radish, cucumber, wasa crisp bread, crackers, and nuts.
adapted from Tending the Table
adapted from Lemon Blossoms
from Half Baked Harvest
Hands down the best dukkah out there, from Cannelle et Vanille
Tahini Avocado Blood Orange Salad
- Greens [Choose any green you have on hand: Frisee, kale, spinach, endive, etc.]
- Blood Orange [regular orange or clementine would also be great]
- Tahini Dressing [fresh squeezed blood orange juice + lime juice + tahini + hot water to thin]
- Cocoa Nibs
- Flaked salt
Cardamom Coconut Chicken
Make sure to marinate good and long to create a flavorful, tender chicken. Adapted from Donna Hay.
Served with basmati rice tossed with fresh herbs [parsley, cilantro, mint], sautéed flavor [garlic, leek, green onion], almonds, and lemon zest.
Lemon Posset adapted from Minimalist Baker
We added lavender salt, strawberries, and home made whip cream.