Girls’ Night

I spent this beautiful fall like day today prepping for an informal get together with a few girlfriends tomorrow night.  I came to a decision on my menu last night as I was about to fall asleep:).  I always try to serve whatever is in season at the time when I cook. Here is my menu: App-organic local various colored cherry tomatoes, Ciliegini (small fresh mozz), & my fresh basil drizzled with a balsamic, minced garlic and olive oil glaze, mini toast rounds with a smear of organic cream cheese and wild smoked salmon, and a bowl of olives.  Entree: Nimen Ranch (humanely raised, free roaming) pork tenderloins with chimichurri (you’re missing out if you’ve never had chimichurri!), a puree of organic cauliflower with Parmesano Reggiano, oven roasted organic eggplant, summer squash & zucchini (New Leaf Farms) and an organic field greens salad with a homemade balsamic dressing.

Dessert: Organic peach clafoutis which is basically a French custard with fresh seasonal fruit.


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