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.
Menu: A Summer Vegetarian Feast