Tuesday, June 13, 2017

Meal No. 1847: Vegetables for the Vegetarian

In what I hope is just the first of many visits to the Roediger House, a delightful couple comprised of Emily and Ethan came and hung out this past Friday night. They're remarkably calm kids for the fact that they were (at that time) only about a week away from matrimony! Ethan's a vegetarian and I wanted to be a good first-time host, so it was a vegetable plate kind of night when dinner rolled around: asparagus salad supreme, southern creamed corn, squash casserole, Michie Tavern stewed tomatoes, homemade applesauce, and golden sweet cornbread. It all seemed to come together nicely and I believe they enjoyed it.

"Asparagus Salad Supreme," from Paula Bass [Washington, NC]. Originally published in Quick Cooking, March/April 2000, p. 37.

"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.

"Squash Casserole," recipe from Margaret Holmes southern canned vegetables.

"Jefferson Stewed Tomatoes," from the Michie Tavern [Charlottesville, VA].

Guidance for Homemade Applesauce from:

"Golden Sweet Cornbread," from bluegirl on AllRecipes.com.

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