Start with fresh ingredients selected from the farmers' market: tomatillos, poblano peppers, cilantro, tomatoes, mixed greens (dandelion, sorrel, peppercress, escarole, and some green and red leafys that I'm not sure what they all are). Add what you have from the garden: jalapeno peppers). Find any other needed ingredients from the supermarket: cannelini beans (soaked overnight), cornmeal and limes.
Decant a little wine. Make sure to pour two glasses for the chefs.
Since this is a celebratory meal (i.e. db's birthday meal) make sure it's a fine wine pulled from the rack where the more dustier bottles rest.
While one chef makes the jalapeno cornbread...
and the chili verde (no photo available - sorry but the kitchen was a busy place), the other chef makes the cilantro lime vinaigrette, tosses the greens and bakes the vegan cheesecake with cookie crumb crust.
Serve everything at once and enjoy.
While taking this last photo chef #1 can be heard saying, "can we eat now?"Chile verde is from the fabulous Veganomicon
The cornbread recipe (made with spelt and quinoa) is from the Candle Cafe Cookbook.
The vegan cheesecake recipe is courtesy of my sister.
