As a delicious side, I served fingerling and purple potatoes roasted with garlic in olive oil. Yum! The only problem was that they dried out a bit in the 500 degree oven.
Finally, I sautéed some baby bok choy in olive oil and garlic. Ew! We hated it, especially the texture. I’ve never cooked it before, and I’m not sure I’ll try again.
Here’s the whole spread:
And here’s my dinner plate:
Then we went to Rita’s for dessert, where I negated the fact that dinner was vegan by getting chocolate custard mixed with banana ice. But it was worth it!