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
Cornbread
Gluten-Free Meals:
Salmon and Seasonal Vegetables in Parchment
Brown Rice and Edamame Pilaf
Seared Skirt Steak
Quinoa Salad with Asparagus and Peas
Vegan Meals:
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.
