Tonight’s menu is another summer vegetarian plate. With a little advance planning (for the red peas), it’s simple to pull together. Just a bit of shredding, peeling, and slicing before a quick cook for the other ingredients will lead to a satisfying meal.

Boiled potato wedges with butter sauce
Sea Island red peas from Anson Mills
Oven-roasted pattypan squash wedges
Shredded cabbage “slaw” with a celery seed vinaigrette
Cornbread muffins

Fresh peach from Tiago Orchard with blackberries and cream

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