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

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

Appetizers:

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.)

Dessert:

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!

Advertisements

About epdwilliams

Junior High English Teacher The Westminster Schools
This entry was posted in Food. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s