In those menus where “vegetable plate” is included in the title, it’s pretty much just that–a plate of vegetables. But it is anything but haphazard in design. I strive to achieve an interesting balance of tastes and textures on the plate that appeals from a gustatory as well as visual perspective. And I like to try new and interesting combinations.

The highlight of tonight’s menu is a bean and tomato dish that I created simply because I thought the flavors would be nice together. And they were! A few thin slices of onion and a peeled and chopped yellow tomato went into a skillet with a bit of olive oil and stewed together over low heat until the tomatoes were saucy but still chunky. Meanwhile, sliced Romano beans were blanched briefly in boiling water until just crisp tender. At that point the beans are drained and added to the skillet with the tomato mixture and everything is heated together for just a minute or two before serving. A bit of sea salt and a grinding of fresh pepper was all that was needed to finish the dish. Superb if I do say so myself!

July 24th Vegetable Plate

Oven-roasted new potatoes split and topped with a dollop of sour cream
Romano beans and tomatoes Chez Edouard
Fried okra breaded with Southwestern-spiced cornmeal
Yeast rolls

Peach and blueberry cobbler with whipped cream