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| whole corn on cob still in husk from the fields, with celery |
It is Midsummer's Day on Friday in celebration of this I am creating a fabulous vegetarian-vegan feast.
The menu is going to feature....
Red Pepper soup..no spicy heat but really sweet flavors
A butternut squash, yam & zucchini partially blended soup, finished with blue agave syrup...
A 100% avocado guacamole with parsley instead of cilantro
Baked artichokes with a chimmichurri sauce, spicy cranberry beans and steamed brown rice ( I blanched the artichoke halves and have them marinating in white wine and olive oil overnight)
A Spanish style stew with yams, zucchini, tomatoes, smoked paprika, sugar snap peas and tomatoes, also comes with steamed brown rice
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| The smoked paprika makes it this red |
Flax seed crepes with mixed garlic-greens and black eyed peas
Roasted vegetables with apricots and again steamed brown rice.
The apricots are the first of the local season and are not quite ripe or sweet enough to be served as a dessert.
By roasting them with zucchini, sweetcorn (keep in husks as long as possible to keep them sweet and juicy sweetcorn is one vegetable that dries up fast, once picked and husked, that is why good markets sell them in their husk), the apricots become sweeter.
To roast whole sweetcorn on cob, on a BBQ grill, soak the whole corn in cold water up until the time of placing on grill..prevents fires and keeps the inner corn very tender and juicy too, red bell pepper, and onions, artichoke 1/4's
A pineapple-raspberry-citrus-apple Fresh fruit salad
Own grown sprouts and something called rejuvelak..a natural dairy-free, live pro-biotic, to alkali the stomach.
I will post more photos tomorrow before delivery.
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