Mustard and Garlic Roasted Carrots, Balsamic Roasted Baby Golden and Red Beets with a Spinach Salad and Balsamic Vinagrette

Garlic Pork Chop with a Summer Salad of Local Tomatoes, Corn and Green Beans with Rosemary and Balsamic Reduction

Cooking Birthday Party

Organic Pancakes with Organic Berries, Chocolate Chips and Homemade Syrups

 First the kids decorate their own squeeze bottles with Sharpie markers and googly eyes.

 After they finished the bottles we mixed together the pancake batter.  All organic ingredients! Then we pour it into the squeeze bottles.

 Next- Shapes and names.  Kids could choose to do their own designs or request one from me.  I also spelled out each child's name in pancake batter.

Then the kids decorate their pancakes with organic berries, chocolate chips, and homemade organic blueberry and raspberry syrups and real maple syrup, of course!

Smoked Trout with Scrambled Eggs, Sour Cream and Shallot

Hanger Steak with Arugula Salad and Balsamic Reduction. Roasted Radish, Caper, Garlic and Anchovies.

 Roasted Radish, Caper, Garlic and Anchovies

2 cups Fresh Radishes Sliced in Half Lengthwise

1 small tin of Anchovies in Olive Oil

2 Heaping Tablespoons of Capers

10 Cloves of Peeled Garlic, Crushed

Combine all the ingredients in a cast iron pan or other oven safe dish.  Roast uncovered in a 400 degree oven for at least 30 minutes. stirring several times.

Broiled Wild Caught Flounder with Red Cabbage, Fennel Bulb and Orange Slaw Garnished with Pepitas and a Grain Mustard Vinaigrette

Packed to go for delivery.

Organic Spinach, Green Bean, Jicama, Raspberry, Blackberry and Walnut Salad with Lime Vinaigrette

Cream of Tomato Soup with Salted Whipped Cream and Fresh Basil Garnish

A Summer Dinner Party for 15

I wanted to really emphasize the abundance of fresh produce for this Summer season party.

Menu July 6^th, 2012

Passed Hors d’Oeuvres

Prosciutto Wrapped Asparagus

Zucchini, Corn and Basil Fritters with Roasted Red Pepper Dipping Sauce

First Course

Heirloom Tomatoes and Burata with a Reduction of Balsamic Vinegar, Extra Virgin Olive Oil and Maldon Sea Salt

Second Course

Herb Roasted Tenderloin of Beef with a Red Wine and Demi Glace Reduction

Gratin of Yukon Gold Potatoes and Garlic

Melange of Summer Vegetables – Purple Broccoli, Baby Carrots, Sugar Snap Peas, Patty Pan Squash, and Asparagus

Dessert

Flourless Scharffenberger Chocolate and Valhrona Cocoa Cake with Fresh Berries, Raspberry Sauce and Whipped Cream