Vegetarian Recipe
six-course tasting menu highlighting seasonal vegetables
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Ingredients
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Appetizers
Soup
Salad
Main Course
Dessert
Drink
Method
Appetizers
- 1
Caprese Bites
Skewer cherry tomatoes with fresh basil leaves and drizzle with balsamic glaze and olive oil.
Soup
- 2
Butternut Squash Soup
Sauté ginger in olive oil, add butternut squash and vegetable broth, simmer until soft. Blend with coconut milk and cumin.
Salad
- 3
Mixed Greens Salad
Toss mixed greens, radishes, feta cheese, and walnuts with lemon juice.
Main Course
- 4
Stuffed Vegetables
Roast zucchini, eggplant, and bell peppers. Cook quinoa in vegetable stock and stuff the vegetables.
Dessert
- 5
Almond Flour Brownies
Mix almond flour, maple syrup, and coconut oil. Fold in chocolate chips. Bake until set.
Drink
- 6
Mint Lime Sparkler
Combine sparkling water, fresh mint, and lime juice in a pitcher and serve chilled.
