Nat borrowed from the Vegetarian Student Cookbook (Ryland, Peters and Small). She left out a large red chile pepper and for some strange reason, the recipe itself did not have scallions in it. I couldn't help cook because I was practicing violin.
Main ingredients included:
-Basmati rice
-Butternut squash wedges
-Carrot chunks
-Sweet potato circles
-Chopped onions
-Chopped ginger
-Chopped garlic
-Sliced almonds
-Coriander, cumin, turmeric
-Chopped cilantro and lime juice
We also had a spinach salad, with toasted pecans, dried cranberries and crumbled blue cheese. Lemony herb salad dressing on top.
Nat felt that the salad and pilau didn't really go together, but I thought it was delicious anyway.
Dessert was the chocolate truffle cupcakes from Magnolia Bakery. They were a bit dry-- we weren't impressed. The creamy filling was good, though!
For wine, we had the Ancient Peaks cab, which is always a solid choice.
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