Lamont slices the roasted pork loins. First he had brined them, then rubbed them in brown sugar and spiked them with cloves. The meat was so tender and tasty.
The big green bowl holds homemade ravioli stuffed with ricotta, roasted cauliflower, toasted pine nuts and green onions. More green onions top the ravioli, as you can see in the closeup, along with bit of cauliflower. Beside this dish is a bowl full of my newest favorite vegetable--brussel sprouts. I could not believe how these little beauties tasted. Lamont told me he blanched them, the quartered them before sauteeing them with oil and butter. He finished them with lemon oil and a bit of basil. With each bite of the crisp veggie, I discerned all those flavors plus the texture of each tightly packed leaf. Amazing. Right above the bowl of brussel sprouts is a bowl of red chard, sauteed. Tasty, too.
It's a tradition in Lindsay's family that her mom Kate makes frozen lime pies. This year she brought the tradition to us, including non-dairy pies for those with lactose intolerance. The sharp lime flavor perfectly complimented the meal.
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