Meals* from My Garden, Your Table are vegetable-heavy and try to focus on what is seasonal and, when possible, local. I spend a lot of time in the produce section!
When choosing where to purchase ingredients, (farm store, co-op, grocery store, organic vs. conventional) I start with what you are most comfortable financially.
“Anything Goes” Meals
Maple-Dijon Pork Tenderloin
Rosemary and Garlic Roasted Potatoes
Green Beans or other seasonal vegetable
Crispy Chicken Thighs
Braised Cabbage with Bacon and Apples
Salmon and Seasonal Vegetables in Parchment
Brown Rice and Edamame Pilaf
Seared Skirt Steak
Quinoa Salad with Asparagus and Peas
Acorn Squash with Island-spiced Bean and Vegetable Stuffing
Confetti Slaw (cabbage, carrots, and peppers in a Lime Vinaigrette)
Root Vegetable and Kale-Quinoa Bowl
Green Salad with Butternut Squash Oil Vinaigrette
*Please contact me for ideas for dinner party and hors d’oeuvres party menus.