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.
Leave a Comment