I shopped for some of the ingredients at Total Mall (Sarjapur) picking up some interesting stuff from the Pesticide Free section. The baby carrots and baby bell peppers in bags were pretty much the inspiration for this menu. Then I decided to add a simple pasta dish to the menu. The unbelievable heat at this time of the year was the inspiration for the juicy watermelon-grape-feta salad. And because I have a no-fail Focaccia recipe that I often fall upon, and I had some extra time on hand and I knew the oven would be running for the other dishes anyway, I added that to the list. The dessert was an after thought, but there's a divine eggless chocolate dessert on Aparna's blog that doesn't involve much effort or ingredients, but is sure to be a win. I tried it for the first time today and it sure wont be my last. I wish I had taken pictures of them all, but apart from a couple of pics during prep, I don't have any to share.
Rosemary Onion Focaccia
Baby bell peppers stuffed with herb garlic millets
Roasted baby carrots with shallots
Penne in Marinara sauce with hidden veg
Chocolate Creme pots for dessert
Rosemary Onion Focaccia
Adapted from this Bon Appetit recipe, I skip the chilling overnight step.
Watermelon-Grape-Feta salad with fresh basil
Follow my recipe, but add sweet red grapes and use basil instead of mint
Baby bell peppers stuffed with Herb & Garlic Millets (can be made vegan)
Cut out the tops and scoop out seeds and membranes from bell peppers. Cook millets as per this recipe. Saute finely chopped garlic, onion, carrots, sprouted moong in olive oil. Add plenty of fresh basil and the cooked millets. Season with salt, pepper, chilli flakes and dried basil. Stuff the bell pepper halfway with prepared millets. Add a chunk of mozzarella cheese for a surprise and fill it with millets till the top. Cover with the cut out bell pepper tops which will serve as a lid. Brush with oil and bake at 200C for 20 mins. This recipe is vegan if you omit the cheese.
Roasted baby carrots and shallots (vegan)
Follow this recipe adding shallots along with the carrots. Toss with olive oil infused with sea salt, fresh or dried rosemary and black pepper. Bake at 200C for 20 minutes. These carrots were really small so didn't need longer baking time.
Penne in hidden veg marinara sauce (vegan)
Adapted from this video
Chocolate Creme Pots (eggfree, vegetarian)
Eggless dessert from Aparna's blog