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Chèvre-Stuffed Roasted Roma Tomatoes
Slow-Cooked Pork Roast with Sea Island Red Peas, Garden Greens, & Sweet Onion Purée
Asparagus and Buttermilk Vichyssoise with Truffled Mascarpone Cream from Ted’s Butchershop
Watermelon Salad from Caviar and Bananas
White Gazpacho from Caviar and Bananas
Blueberry Lemonade
Strawberry-Mint Preserves
Fresh Blueberry Lattice Pie
Lemony Lima Beans with Parmesan
Roasted Grouper with Wilted Spinach
Salad of Local Greens with Kohlrabi
Saffron Shrimp Salad
Pear Streusel Bars
Roasted Tomatoes Stuffed with Orzo & Feta
Grilled Shrimp & Spanish Chorizo Skewers with Avocado Crema
August 2008
Dining In
At home, chef Bob Carter serves up an interactive menu to entertain adults and kids alike
Caramel Apple Soup
Bay Scallop Minestrone
Home Grown Grocery Apple & Pear Crisp
Matar Paneer (Peas with Indian Cheese)
The Farmhouse Peach Salad
Flan
Sweet Potato Pie
Chicken Schnitzel
Homemade Bloody Mary Mix
