Angelica started us off with a summery shrimp ceviche. The shrimp are both poached and "cooked" in the citrus juice. It was a beautiful presentation in martini glasses and served along side tortilla chips.
We sipped on these pretty cocktails featuring prickly pear juice. The Prickly Paloma was as delicious as beautiful.
For our main dish we had stuffed poblano peppers. These were so good! All the components of a meal - beef, rice, beans, vegetables - in one place. We added the extra poblano parts into the filling so nothing went to waste. The filling is started on the stove and the peppers are finished in the oven.
Southwest Salad is what I made to accompany the stuffed peppers. The dressing is very thick and I tossed it with the greens like you would a Cesar salad. I love a salad with corn and beans plus creamy avocado. If making ahead, add the avocado and dressing at the last minute.
Mary brought a beautiful Berry Chantilly Cake from Whole Foods (due to a baking fail). It was wonderful and a great substitute to homemade.
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