NE Take Over of Casa Review - Mother's Day

Sautéed Carrot, Yellow and Green Summer Squash, and Red Onion with Coriander and Mustard Seeds

This post is a little late, but the pictures were just too gorgeous to not post. We prepared a lovely Mother's Day meal with a middle eastern slant. Marie, Brooke, and Naomi were in the kitchen with Christina Terriquez leading.

Clockwise from top left: Millet Tabbouleh, Carrot Garlic Mint Pickle, Curried Chickpeas, Blanched Greens with Walnut Pomegranate Sauce and Sautéed Carrot, Summer Squash, and Red Onion with Coriander and Mustard Seeds

Our menu for the evening:
Red Lentil Dahl
Millet Tabbouleh
Curried Chickpeas
Blanched Greens with Walnut Pomegranate Sauce
Fresh Salad with Lemon Dill Vinaigrette
Sautéed Carrot, Summer Squash, and Red Onion with Coriander and Mustard Seeds
Carrot Garlic Mint Pickle

Up close and personal with the Millet Tabbouleh

This photo's a bit dark, but I think it kind of highlights the sensuality and textural variety of the tangy, creamy, pomegranate walnut sauce, the sautéed vegetables, and the spiced chickpeas.