By Dana McMahan
FoodConnect Louisville
dana@foodconnect.com

No Carbs? No Can Do

Jack Sprat could eat no fat
His wife could eat no lean.
And so betwixt them both between
They licked the platter clean!

I usually like a good food challenge. We’ve done things like faux Top Chef challenges at home where we make dinner only with what’s available at the farmer’s market and in our pantry — in early May! We enjoy coming up with dishes that guests will enjoy. But I have met my match. I throw in the kitchen towel.

We have friends in from out of state this weekend. Rather than roll out our usual roster of company-worthy favorites though, we’re going to go out to eat. Every meal.

Why?

One member of this couple eats no vegetables (!) and one eats no carbs.

Oh, and we eat no meat.

I’ve racked my brain for dinner ideas that will please everyone. None of our standbys will work — grilled pizza? That’s a carb. Topped with vegetables. Grilled butternut squash with creamy penne? Vegetables on carbs. Corn fritters? Our delicious, crispy, sweet and salty corn fritters? That's both a vegetable AND a carb. Same with our other favorites ... festive black beans and brown rice, veg and carb, (though surely carb-counters are allowed brown rice?).

I'd like the think the veggie hater would be converted by our cooking, and by our organic locally-grown produce from our farm share. But they're here for a fun time, not to have our way of eating forced on them.

So, sadly, as much as I pride myself on being an imaginative menu planner, and flexible in the kitchen, this has stumped me. Carbs and vegetables are my building blocks. I've referred them to my restaurant must-list, and I'm set for a weekend of more dining out than we usually do in six months (much to the delight of my husband and cook of the household). Bon appetit!