Each year, we kick off the CRIB with a Crew Dinner. I did not have the juice or time to pull off something elaborate and allowed what was available this morning at the Farmer's Market to guide me.
The Menu was:
Starters:
Oven Roasted Tomatoes with Mozzarella and Lemon Basil
Kale Bruschetta
Rosemary Spiced Nuts
Main Event
Potato Leek Gratin (Used Deborah Madison's Recipe from 'Vegetarian Cooking for Everyone')
Warm Red Cabbage Salad with Dried Fruit and Feta (Used Ed Brown's Recipe from 'Tomato Teachings and Radish Blessings'
Arugula Salad with Fennel, Avocado and Pomegranate Seeds
Leela brought and Apple Crisp with Vanilla Ice Cream
and Uschi brought a Pear and Almond Tart with Ginger Whip Creme
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P.Lyn Middleton's Dishes
13 years ago
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