Here’s my version of take-out – I prepare a nutty, whole-wheat pizza crust, flavored with honey and wheat germ, and decorate it with yellow and green slices of summer squash, slivers of red pepper, rosemary and crumbled feta cheese. After baking, I take it out to the deck and enjoy with a chilled glass of white wine. It is a beautiful mosaic of summer flavors, perfect for dining al fresco!While I
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Locally-Grown Tasting Menu – Marinated Cucumber Salad
The cucumbers are practically popping out of the soil at Sophia Garden these days. For this Marinated Cucumber Salad, the garden-fresh cucumbers are sliced paper-thin, tossed with slices of organic onions and diced green pepper, and dressed in a sweet-and-sour marinate that consists of 1/3 cup granulated sugar, 1/3 cup rice vinegar and 1 teaspoon of Kosher salt. Chill overnight for a refreshing
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Locally-Grown Tasting Menu – Roasted Beets, Goat Cheese and Candied Walnuts
As a child, I was always suspicious of beets. Now, I’m head-over-heels in love with the bold and brazen scarlet-purple bulbs. These organic beets from Sophia Garden are roasted with a drizzle of olive oil and a dash of salt and pepper for about an hour in a 400 degree oven. They are a perfect marriage with fresh-picked greens, goat cheese, candied walnuts and a light vinaigrette. Amore!