Feeding Between the Lines, part two

We’re attending a birthday party tonight for our friend who is intolerant of onions, garlic, and the like. As you may know from my original post of this title, our friends have a plethora of allergies, intolerances, and aversions. My philosophy is to make something that the maximum amount of people can eat. So I made a beet salad with a simple vinaigrette: olive oil, red wine vinegar, salt, black pepper, and a little dried oregano. I’ll put a little fresh oregano on top of the salad before we go tonight. We’re also making our famous mint sauce for the barbecued lamb that our host is making. Fresh mint, red wine vinegar, and a little sugar; it doesn’t get any easier.