Nutritarian Easter Dinner

Yesterday I hosted my annual Easter Dinner for friends. Because of my recent trip to Costa Rica I decided to serve a Costa Rican inspired menu:

Appetizers:

  • Fruit Kabobs
  • Mango Avocado Toasts
  • Zucchini, Bean and Tortilla Chips with Pici Di Gallo

Main Meal

  • Ham
  • Tico Rice
  • Black Beans
  • Roasted Plantains
  • Steamed Broccoli
  • Green Salad with Lime Avocado Dressing
  • Whole Wheat Dinner Rolls

The ham and dinner rolls were just for my guests. I happily kept my plate Nutritarian:

(And yes, I took a picture of my dinner plate during Easter Dinner. I just explained to everyone that it was for my blog!)

In Costa Rica they almost always serve the beans and rice mixed together as “Gallo Pinto”. I served them separately to allow my guests more flexibility, but suggested they mix them together on their plate as I did. I’ll be posting the recipe for the Black Beans and Tico Rice later this week.

The roasted plantains were just that — peeled, sliced and roasted at 350 degrees for about an hour.  The plantains I used were extremely ripe — the skin was almost totally black — so they came out very sweet. You I could have easily served them as a dessert — and I might do that sometime in the future! I’m already picturing roasted plantains topped by a scoop of coconut “nice” cream (ice cream made from frozen banana).

One of the “hits” of the meal was the Mango Avocado Toasts I served as an appetizer. I wanted to try to replicate the deliciousness of the Mango Avocado Salads that we had in Costa Rica, but in appetizer form. They came out really well! I’ll post a recipe, but basically it was toast spread with avocado, topped with a slice of mango, and a sliver of red onion, then a little bit of fresh lime juice and finished with a grind of black pepper. Yum!


The Zucchini Chips were an interesting experience. I had seen a recipe online and wanted to try it. Basically you just slice and bake the “chips” on low heat until they cook/dry out to crispness.

I was amazed at how much they shrunk up. Here is the before:

Here is the after:


I made a second batch that I cut on the bias so the final chip would be larger. The original recipe said to cook them at 200 degrees for 2 hours, but I didn’t have time for that so I cooked them at 300 degrees with the convection fan on and they were done in 30 minutes.  I think in the future I would cut them thicker in addition to doing a bias cut. Not only did they get smaller, but they got thinner as they cooked. They were very tasty, but a little too thin and fragile for scooping up the chunky pico de gallo they were served with.

I also served “Beanitos” chips — which are commercially available tortilla chips made from beans. The pro: people really liked them, and they do have beans in them. The con: they are absolutely coated with a super salty flavor powder! (Which is why people liked them.) I was happy to try something new, but I will probably not be adding those to my regular shopping list any time soon!

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One thought on “Nutritarian Easter Dinner

  1. I am so impressed with your menu! If you were being evaluated for taste, creativity and presentation (like they do on Chopped) you would be the winner in every category! Your guests will be lining up at the door to attend your next dinner event. All I can say is, WOW.

    Liked by 1 person

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