Anti-Valentine's Day Dinner
I picked up bags and bags of veggies from the farmers market which made up the menu for the dinner. I love this picture because about 80% of the food was made using local, organic vegetables and food.
Here is the menu breakdown:
Appetizers/ Antipasti:
Bruschetta with Olives, sundried tomatoes tapenade
Tomatoes with mozzarella and basil
Soup/Zuppe:
Potato Leek soup with Kale
Salad/Insalate:
Mixed greens with spinach, snap peas, tomatoes
First Plate/ Primo piatti:
Cannelloni (crepes) - stuffed with ricotta and spinach over Tomato sauce
Second Plate/Secondo piatti:
Green beans with Zucchini and fresh sweet corn
Desert/Dolci:
Followed by decadent chocolate, berries, ice cream, and red wine...yummy!
Comments
Susie
I love the cover picture on your blog, I can definitely see that on the back cover of your book some day:)
Can't wait to read more.
Erin