I have probably posted a menu like this before, but each version I make of this go-to dish is different based on what is fresh and seasonal at the moment. Tonight’s variation includes peppers and onions from my father’s garden, and carrots, squash, corn, and tomatoes from the farmers’ market. Some Cajun spices bring up the heat without being terribly alarming, and the spiciness is counterbalanced by the salad served alongside. The combination of beans (or in this case black-eyed peas) and rice provides a perfect protein.

Garden jambalaya of mirepoix, squash, corn, tomatoes, and black-eyed peas
Garden lettuces with housemade creamy dill dressing
Yeast roll Chez Edouard

Vanilla panna cotta with fresh peaches