Recipes from the menu:
Horcheta de Arroz (subbed maple syrup for the sugar)
Eggplant Parmigiana Empanada (I was shocked how good these were)
Chocolate Chili Donuts
Curried Asparagus Crostini
1 bunch asparagus, washed and cut into bite size pieces
1 large Vidalia onion, chopped
4 Tbsp coconut oil (divided)
1/4 cup Greek plain yogurt
2 tsp garam masala (divided)
1 tsp sea salt
1 tsp turmeric
One loaf crusty, seedy bread, sliced.
1 Tbsp olive oil
1 clove garlic
For the yogurt spread, combine 1 tsp garam masala, turmeric, salt and yogurt in a small bowl. Set aside for flavours to combine. Minimum 30min, and up to a day ahead
In a cast iron pan, melt coconut oil on medium heat. Add onions and lower heat. Stirring every 5-10 min, continue cooking for 30min, until caramelized. If they begin to stick to your pan, add a little water and allow to evaporate. In last five minutes, sprinkle 1 tsp of garam masala on onions. Remove from pan.
Melt second 2Tbsp of coconut oil over medium-high heat in same pan. Add asparagus and saute for 5-10min, until vegetables are softened and slightly browned. Reserve.
Preheat oven to 400degrees. Brush both sides of bread with olive oil and lay on a metal baking sheet. Toast in oven about 5min per side. Immediately rub toasts with garlic clove when out of the oven. Allow to cool on baking rack until ready to assemble.
To assemble: spread about 1tsp of yogurt mix on each crostini and top with some onions and asparagus. Serve immediately, so crostini doesn't get too soggy. Could be made 30min prior to start of party (max).