After taking the summer off, I am back at it and it feels great. The summer was filled with friends, cooking, and travelling. My mind is always thinking about food and what recipes I can make that others will enjoy. The summer is always a fabulous time for using local fresh ingredients right out of the garden. I visited many different farmers markets and I wonder why I get such excitement out of seeing a purple carrot or a yellow beet. Thanks to all the farmers who keep the cycle going!
cream of tomato-fennel made with local organic tomatoes
local organic baby arugula tossed with pistachios, blueberries, radishes, and beets...a sweet balsamic vinagrette dressing
Main course: grilled shrimp
shell on shrimp marinated with lemon and fresh garden herbs served with cucumber-pinneaple salsa and homemade guacamole sides include jasmine rice and grilled seasonal vegetables
marinated with lemon and fresh garden herbs served with cucumber-pinneaple salsa and homemade guacamole sides include jasmine rice and grilled seasonal vegetables
homemade dark chocolate coconut milk ice cream sweetened with agave
homemade vanilla strawberrt coconut milk ice cream sweetened with agave
In addition to all the great food this month, my sister-in-law sang for my guests.
Save the date for October 23 for the next Crisp dinner. I am working on the menu, which I am sure will include all the delicious fall veggies that are upon us. If you aren't currently on the evite list, or know someone who you think would like to come, please let me know! --Joyce Monaco (firstname.lastname@example.org).