Dinner Plan: apps, pork, fruit, asparagus, and creme brulee

For a gluten-free night to tempt your taste buds…..


Gluten Free crackers (found at any Fresh Market)

Pimento cheese (homemade from the Blackberry Farms recipe book)

Black Eyed Pea Hummus (homemade from the Blackberry Farms recipe book)

Main Dish:

Pork Tenderloin stuffed with sun-dried tomatoes, fresh feta cheese, and fresh spinach

Grilled Nectarines, halved and pitted, the middle stuffed with local herb goat-cheese and drizzled with clover honey

Steamed Asparagus drizzled with olive oil and lemon (We steamed this inside a paper bag in the oven! A tip from the food network. Just be sure to drizzle the bag with olive oil and put it on a pan before you cook.)


Creme brulee. Note to all chefs: do not put too much sugar on top or you will not get a good brulee. Also, be sure that your flame thrower has enough gas in it! I ended up just serving creme, because despite every effort, I could not brulee!

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