Menu: Summer Vegetarian Feast
With an abundance of summer produce at the farmers' market, now's the time to let vegetables take center stage. Host a vegetarian dinner party centered around seasonal, herb-accented dishes. Start the meal with a goat cheese-studded leek and zucchini galette and a pitcher of peachy Wild Ruffian cocktails (a sweet hint at the peach cobbler soon to come). Chilled bowls of bright green pea soup are fragrant with basil, transitioning to a main course of tomatoes stuffed with brown rice and feta, along with a delicate spinach salad dressed with oregano vinaigrette.
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The Menu
- Wild Ruffian Cocktail
- Cold Pea and Basil Soup
- Leek and Zucchini Galette
- Tomatoes Stuffed with Brown Rice and Feta
- Spinach Salad with Oregano Vinaigrette
- Grandma Potter's Peach Cobbler
More About This Menu
To save time, the soup can be made up to two days before the party, and the cobbler can be made the day before.
Set the table with farm-fresh flowers and colorful linens for a cheerful, rustic feel. Zinnias are in season right now – pick up a bunch when you're at the market buying your zucchini, peaches, and tomatoes.
With summery floral motifs, Charley Harper Sunset Glasses are perfect for serving your Wild Ruffian cocktails.
Planning a bigger party? Beef up the menu with some of our favorite seasonal vegetarian appetizers.
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