Let me introduce you to a delicious, light, vegetarian (minus the bacon fat dressing) late summer dinner.
Jalepeno Corn Cakes from Sunset Magazine. I substituted some CSA padron peppers I had on hand and unnecessarily doubled the recipe for my family of 5, lots of extra batter for another day.
Chantenay Carrots from our CSA. Two biggies cut in slices and sauteed lightly in evoo salt, pepper and honey.
Mixed greens and mushrooms tossed with with Bacon Fat Vinaigrette.
Enjoy a lovely white wine while making this meal.
