Tonight I entertained friends with a dinner predominantly based on vegetables from the farmers’ market and herbs from my deck garden. Yesterday the market was brimming with a wide selection of fresh offerings which provided inspiration for the meal.

The parfaits I made for the family 4th celebration earlier in the week were such a hit, I decided to experiment further with the idea. Tonight’s rendition involved gelled pureed peaches along with the vanilla panna cotta. Again, another well-received dessert offering. Technically speaking, the plain gelatin I used was derived from animal sources, so that keeps the meal from being 100% vegetarian. The vegetarian alternative (agar agar flakes), is not available in my area but if you can find it you will achieve similar results.

Appetizer:
Roasted mushrooms stuffed with Mississippi caviar

Main Course:
Roasted red bell pepper halves stuffed with orzo, chopped tomato, artichoke hearts, and basil and garlic infused ricotta topped with fresh mozzarella
Roasted baby summer squash
Romano beans with extra virgin olive oil
Yeast dill rolls Chez Edouard

Dessert:
Peaches-and-cream parfait garnished with fresh blueberries and served with pecan sandies

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