Here is an informal menu created for a vegetarian dinner party during the summer months.
Summer Squash and Sage Soup
French Lentil Salad with red and green peppers, scallions, carrots, celery and toasted walnuts, citrus vinaigrette
Heirloom Tomatoes, Basil and Mozzarella with olive oil and balsamic
Roasted Beets with Salted Greek Yogurt and fresh seasonal herbs from the garden.
Fresh Corn On The Cob With herb And chipotle butters
Peach Crisp with peaches picked from my neighbors orchard that morning
Squash, tomatoes, scallions, beets, from my local CSA. All herbs from my garden.