For our last girls cooking night on March 17, we went with a St. Patrick's theme and all made green food.
We started off with green-flecked scallop ceviche in a coconut milk base with avocado, chiles, and cilantro.
My contribution was a pureed asparagus and leek soup with just touch of cream.
Our main dish was a green curry with chicken, eggplant and snowpeas, with crushed basil and peanuts, over thick rice noodles, accompanied by a spinach salad with a bacon raspberry dressing.
Our main dish was a green curry with chicken, eggplant and snowpeas, with crushed basil and peanuts, over thick rice noodles, accompanied by a spinach salad with a bacon raspberry dressing.
We finished the meal with two great green-themed desserts: creme-de-menthe mint chocolate bars, and key lime pie with a delicious pecan graham crust.