GRAND Magazine - November/December 2008 - (Page 53) ngry!) The Dinner Menu (8 servings or 4-5 with enough leftovers for menu #2) Farfelle con Salsicce e Piselli (Bow tie pasta with sausage and peas). If you have any vegetarians in your group, substitute an equal amount of mushrooms for the sausage, and broil, grill or pan-fry whole Italian sausage links to serve on the side. : use rice noodles, which you will find in the pasta section or Asian food section of most markets. Romaine Lettuce Salad with Dijon Vinaigrette Crusty Bread with Garlic and Olive Oil : offer slices of grain- or sprouted-grain wheatless breads, which are available at natural food stores.) Sautéed Apples over Cinnamon Ice Cream and : have soy milk ice cream The Shopping List (based on the assumption that you already have extra virgin olive oil, butter, red wine vinegar, kosher or sea salt, and a pepper mill filled with whole black peppercorns) 1 lb. Italian sausage, sweet, spicy or mixed 1 lb. ground turkey 2 medium onions 2 red onions 1 head of celery or package of celery hearts 1 large green bell pepper 1 head garlic 1 bunch fresh mint 2 heads romaine lettuce or 1 bag of 3 hearts 1 large container or 2 bags of prewashed lettuce of choice (preferably organic) 6-8 tomatoes with 1 bunch fresh basil—or 4 red bell peppers 1 dozen apples (Braeburn, Pink Lady, Granny Smith or other good cooking apple) 1 lemon 1 small can pumpkin—or 1 small butternut squash, roasted at 350° on baking sheet until just soft 1 package frozen peas (you will need 2 cups) or approximately 2 lbs. fresh shelling peas 1 bottle dry sherry (not “cooking” sherry) 1 small bottle brandy 1 small container sage 1 small container fennel seed 1 small container oregano 1 small container ground cinnamon 1 dozen eggs 1 tub shredded parmesan cheese 1 small jar Dijon mustard 1 small can anchovy fillets 1 small jar nonpareil capers 1 small bottle balsamic vinegar 1 small box or bag turbinado or brown sugar 1 quart vanilla ice cream or frozen yogurt and/or soy ice cream 18-24 oz. granola (fairly plain and not too clumpy) 1 dozen assorted bagels 2 eight-oz. blocks Neuchâtel cheese (or 1 Neuchâtel and 1 cream cheese—plain goat cheese is also delicious on bagels!) To make the variations easy to spot, we’ve put symbols with the recipes: wheat allergies vegans vegetarians lactose intolerant NOVEMBER DECEMBER 2008 GRAND 53
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