Pesto Pasta (pg 124) is another great recipe. I used Whole Wheat Linguini to put the pesto on and it made a wonderful base to hold the pesto. I used much more olive oil than called for as otherwise it would have been quite dry. I put Braggs and non dairy parmesan on the table so people could season to taste and everyone loved it.
I also served more of Bill's Mediterranean Swiss Chard as I have an abundance of chard in my garden. It was just as delicious the second time around.
For dessert, I made peach shortcake which is Loren's favorite. I used Bill's dropped biscuit recipe, sliced peaches mixed with a small amount of maple syrup (note: only buy peaches that are marked Ripe and Ready, all others never taste like a peach should). Instead of whipped cream, I made a topping by mixing Almond milk, a little vanilla and a touch of maple syrup.
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