Soup du jour

With the sun no where to be found, I found it difficult to pay much attention to the abundance of strawberries and tomatoes that late summer still has to offer. It was a  gloomy day at the market which led me straight to the butternut squash. After a quick car ride home, my passenger napped in a four hundred degree oven for one hour and  was united in the blender with yogurt and veggie stock. Back on the stove top, I added a pinch of garlic salt and a palmful of yellow curry powder. Thus my butternut squash curry bisque was born.  Fresh cilantro garnish is a must!     

Vegan Dinner Party

Codie is still going strong on her vegan diet. She was thrilled when I told her that everything on the menu at my dinner party last Thursday night was going to be vegan! It was a little challenging shopping for appetizers for my vegan fiesta. Fresh goat cheese from the farm stand and curry deviled eggs are not vegan. I decided to serve chilled artichokes with vinaigrette dipping sauce, homemade hummus made from chick pea flour and olive oil, and tomato, avocado and fresh basil salad. 

For the main course, thick slices of breaded zucchini over a bed of lentils topped with a fresh nectarine and avocado salsa. It was so satisfying and delicious, even the two carnivores at the table were were impressed!

I guess it was good!

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Lovely labor day blackberry jam

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Mandy's trip to the farm stand!

Not Eating Out in New York » Breadcrumb Crusted Zucchini with Rainbow Chard

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We've been conditioned by artificially cheap food to be shocked when a box of strawberries costs $3.
 -Michael Pollan