Last night was the final session of my 4-week "Fresh from the Farm" West Hartford Adult Ed class. It's been a hot and sticky summer, so it seemed only fitting that we should end with a cool note and raw foods. I chose to do an Italian themed menu.
The first course was a vegan twist on the traditional Caprese Salad made with beefsteak tomatoes, fresh mozzarella and basil. In this case, I substituted a lovely ripe avocado which, though not local and farm fresh, was delicious. I also made an olive tapenade to go with the spread. The gorgeous tomatoes were from my friends at Hindinger Farm in Hamden.
The entree was a Raw Zucchini Lasagna with Macadamia "Rawcotta" and Red Pepper Marinara. I think this was a favorite for the flavors and surprisingly silky texture of the thin strips of zucchini which I ran through the mandoline. And the zucchini were from my garden.
For dessert I made a super decadent Blueberry Tart with Cashew Cream and Orange Zest. I think the layer of Almond Coconut Crust was a little thick, so next time I'm gonna have to cut back on the measurements.
So rich. Or maybe it just needed even more blueberries. I bet this would be good with fresh peaches, too. Next time...