Rip & Tan

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In the Veggie Kitchen: An Easter Lunch - The Menu

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Food & Drink

In the Veggie Kitchen: An Easter Lunch - The Menu

February 16, 2016

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As I shared yesterday, our most recent In the Veggie Kitchen featured a menu and décor perfect suited for spring, this time led by the amazing Helene Henderson of Malibu Farm. An inspired suggestion from our co-hosts at The Chalkboard Mag, Helene was a breath of fresh air, and walked us through creating a meal that was organic, local and simply delicious. Helene’s style in the kitchen was wonderfully effortless – not measured out, rather natural and exploratory – and she emphasized the importance of making the best of the ingredients you do have, instead of getting hung up on the ones you don’t.

For our meal, we began by making a trio of salads, including a Vegan Chopped Salad, a Kale Caesar Salad, and a Burrata, Nectarine & Arugula Salad with Sesame Seed Candy. We followed our salads with an incredible Goat Cheese Lavash Pizza with Cauliflower, and for dessert: the most beautiful Berry Meringue. Needless to say, everything was so yummy, but my favorites were the pizza and dessert. I see a date night at Malibu Farm in my very near future. XXJKE