October dinner: orange and black

Orange and black are a challenge. Orange foods aren’t that hard to find, but black is a little more difficult. I was pretty happy with how this dinner came out.

E. laid an interesting table. We don’t really have much in the way of orange or black dishes or table linens, so she got creative and it looked good.

Orange and black-ish table

Orange and black-ish table

For an appetizer I made a pureed squash, carrot, and sweet potato soup.

Soup to start

Soup to start

Our main course was sushi. I roasted strips of squash, carrot, and sweet potato leftover from the soup for the filling, along with some smoked salmon, and used some cooking water from the squash to color the rice. Together with the black seaweed wrapping, it made for a nice colorful meal. We drank some dandelion wine from a local farm– not really our thing, as it turns out, but an interesting taste.

A plate full of sushi

A plate full of sushi

Dandelion wine.  The taste definitely does call to mind dandelions.  Our first time trying it, and probably our last.

Dandelion wine. The taste definitely does call to mind dandelions. Our first time trying it, and probably our last.

For dessert I made chocolate cookies with peanut butter and caramel chips. The cookies came out a little dry, but still pretty good.

C is for cookie

C is for cookie

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