Last night I did the relishes, lots of roast corn, black bean variations. They are all meat free. In an hour or so I will prepare the meat dishes.
PlaylistSet the table with large plates after I plate the salads on small plates, we will put them on top of the large plates.
30 minutes out, plate the salads, they are pretty simple, organic greens, a cherry tomato, a carrot cut lengthwise, a basil leaf and a mushroom cap. We have a tarragon vinaigrette. Grate some cheese? Why not.
Set out the relishes each with a small spoon.
|Fresh tomato relish|
|Roast corn relish|
|Table spread before first taco|
First Taco ( 2 skillets, 1 microwave)Cubed and marinated a couple pieces of Halibut these can go in the small skillet
Warm the napalitos in the medium skillet
Warm the Chia seed, artichoke heart, dried apricot ceviche in the microwave
Warm the refried beans
|Chia seed, artichoke heart, apricot ceviche|
Second Taco (1 skillet, 1 microwave)Mushroom, quinoa, brown rice in the medium skillet, high heat, large burner
Warm the chicken breast in the microwave
|Chicken breast, if you look closely it has been precut so the sauce can soak into the meat|
Third Taco (1 skillet)Place the marinated savory thin sliced beef in the largest skillet, high heat, large burner after both sides have been browned, transfer to cutting board slice and bring to the table.
Pull big plates, reset with small plates for dessert.