This menu was created to be light, refreshing, yet satisfying all at the same time. We decided to incorporate a rice dish based on Chase’s story in the upcoming issue of Hi Omaha, but kept it super fresh with lots of herbs, nuts, and seeds. To finish on a clean slate we used over 12 lemons to make a dairy free lemon posset with lavender flaked salt and whip cream. Recipes written or linked below.

TO START 

An array of rainbow carrots, radish, cucumber, wasa crisp bread, crackers, and nuts.

CLASSIC HUMMUS

adapted from Tending the Table

BABA GANOUSH

adapted from Lemon Blossoms

BEET HUMMUS

from Half Baked Harvest 

DUKKAH

Hands down the best dukkah out there, from Cannelle et Vanille

TO INSPIRE 

Tahini Avocado Blood Orange Salad

• Greens [Choose any green you have on hand: Frisee, kale, spinach, endive, etc.]
• Blood Orange [regular orange or clementine would also be great]
• Tahini Dressing [fresh squeezed blood orange juice + lime juice + tahini + hot water to thin]
• Cocoa Nibs
• Avocado
• Flaked salt

TO FEAST

Cardamom Coconut Chicken

Make sure to marinate good and long to create a flavorful, tender chicken. Adapted from Donna Hay.

Served with basmati rice tossed with fresh herbs [parsley, cilantro, mint], sautéed flavor [garlic, leek, green onion], almonds, and lemon zest.

TO FINISH  

Lemon Posset adapted from Minimalist Baker

We added lavender salt, strawberries, and home made whip cream.