Tuesday, July 6, 2010

Cornbread Supper, June 28, 2010

  • Parmesan-Black Pepper Cornbread, vegetarian, mild
  • Parmesan-Black Pepper Cornbread, Extra Heat
  • Tomato, cucumber, avocato, balsamic, red onion, olive oil; from the yard: pineapple sage, mint, marjoram, parsley, dill, basil
  • The last of the 09 Campsie edamame (mixed black and green types)
  • Campsise beans with mustard vinaigrette
  • *Kale, *Turnips, *Garlic, tomato - a tiny bit from my back yard, Michigan cherries, pomegranate vinegar, *onion, black-eyed peas (*my back yard)
  • 3 ages of Sapori d'Italia goat cheese: last week, 1 year, 2 years+
  • Scott Co. Beans & Tomatoes, Fayette Basil, Italian Oil and Balsamic Vinegar
  • Made in the USA
  • Penne with Garbanzos
  • Beets, celery, onion in curry vinaigrette
  • Modjeska - marshmallow and caramel
  • Local plums
  • Viburnum Valley Farm Confections gluten-free almond cookie
  • Kentucky Traditional Black Skillet cornbread

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