I love to prepare dinner for groups that come to the island for workshops and retreats. I plan a menu around dietary needs and preferences, trying to balance out flavors for the week. I try to keep the meals healthy and varied, but everyone seems to have room for dessert!
Tonight the menu,
Thai Chicken( Lemon grass, jalapenos, garlic, cilantro), Jasmine Rice, Sesame Green Beans, Roasted Delicate Squash, Peanut Sauce and for Dessert a mango Gingerbread Upside down cake with a side car of Dulce de Leche Ice Cream!