And a Pansy or Two

Here we go again --- another simple table setting.
Flowers on the menu
and an uncomplicated family supper.

Romaine, mixed garden greens, tomatoes, 
sweet onions, and sugar peas were the 
ingredients for a fresh salad garnished with 
pansy, daisy, and marigold blossoms.

The flowers sure made the salad colorful 
and inviting! And, they are all edible.

The salad dressing was a quick 
homemade vinaigrette made from 
olive oil,  lemon juice, Bragg's Liquid 
Aminos (or soy sauce), salt,  stevia, 
and Italian Seasoning. Blend together  
until emulsified and then pour 
into a pretty little pitcher.

Menu

Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes & Earth Balance Spread
Broccoli Spears
Grape Juice

Chocolate Cake

Today's china:

Noritake Milford with platinum rim

Vintage 1970's

Grape Orange Custard Crepes

Colorful crepes are pretty on a plate and look elegant when garnished with grape jam glaze and orange zest. The apple and orange juice concentrates used for sweetening enhance the fruity flavor of this recipe. Delicious for brunch or supper, they are a simple and delicious one-dish-meal.

2 cups green, red, and purple grapes
whole wheat tortillas or crepes
1 package firm tofu
1 1/2 cups soy milk
3/4 cup orange juice concentrate
1/4 cup apple juice concentrate
4 Tbsp. cornstarch
1 tsp. orange extract
orange food coloring (optional)
1/4 cup orange zest, organic

Whiz the tofu, soy milk, orange and apple juice concentrates, cornstarch, flavoring, and coloring until smooth using a blender. Place mixture in saucepan and bring to a boil on medium heat, stirring constantly. When thickened, remove from heat and chill until thickened and custard-like. When cooled, fold in the whole grapes and most of the orange zest. Spoon into tortillas or crepes. Rol and place into a low casserole dish. Chill until firm. Garnish with a drizzle of grape jam glaze (heated grape jam thickened with cornstarch) and orange zest.

For additional garnish, decorate with toasted almond slices and coconut.

This delightful filling would be perfect for a pie garnished with mandarin orange slices. A variation on the grape theme.

Broiled Grape Toasties

These little toasties are delicious with tea for supper or snack. Using purple and green grapes creates a colorful presentation and the toasted sesame seeds add a touch of tiny garnish.

1 loaf baguette French bread
1 cup green grapes
1 cup concord grapes
3/4 cup mozzarella cheese, dairy-free
toasted sesame seeds*

Smash the grapes lightly in a small bowl using a wire pastry dough blender. Remove excess juice from mixture by straining in a sieve. Toast the baguette in a warm oven until dry like zweiback. Blend the grape pulp with shredded mozzarella cheese. Spoon the mixture onto bread rounds and garnish with toasted sesame seeds. Broil in oven until bubbly. Garnish with small grape leaves or parsley. Serve on a pretty plate with clusters of red and green grapes in the center of the plate.

*Toasted nuts can be added for variation in texture and flavor.

Variation: instead of spreading on toasted baguette slices, place topping on a pizza crust and broil. Then chill to serve as a dessert.