Three Course Dinner~Serves Six

Yellow Summer Squash Soup, Goat Cheese, Pecans, Nasturtium Confetti

Serves Six, with Leftovers

3# Yellow Summer Squash, seeds removed, chopped

1 small white onion diced

2 “ ginger root peeled, diced

1 lemon zested

6 cloves garlic chopped

1 t celery seed

1 t cumin seed

3 T olive oil

Vegetable stock to cover

1 T fresh chopped thyme

1 T fresh chopped tarragon

Salt and pepper to taste

½ t vanilla extract

½ cup heavy cream or almond milk

Champagne vinegar to taste

 Sweat squash, onion, garlic, ginger, lemon zest and whole seed in olive oil for 2 minutes.  Season with salt and black pepper.  Cover with vegetable stock, bring to boil, cook until just tender, do not overcook.  Add fresh herbs.  Remove from heat, let rest to warm.  In small batches puree in high speed blender.  Whisk in heavy cream, vanilla extract, champagne vinegar.  Adjust seasoning accordingly.

 Serve warm, garnish with goat cheese, toasted chopped pecans, chiffonade of nasturtium.

 Sauteed Scallops, Red Chile Puree, Polenta Stuffed Anaheims.

 Serves Six:

 18 ounces scallops (10/20 count)

Blended olive oil

Salt and Pepper

 Red Chile Puree:

 4 Red bell peppers, roasted peeled, seeded

1 Dried Juajillo chile, reconstituted, seeded

1 clove garlic

1 peeled, chopped shallot

1 small jalepeno, seeded

2 T cilantro ends, minced

1 t ground cumin seed

Salt and Pepper to taste

Lime juice to taste

1 T olive oil

Touch of water to thin

 Puree all ingredients in high speed blender until smooth

Adjust seasoning if needed

 Note While roasting red peppers, begin to blister, but not overcook anaheims, 1 per person.

 Polenta:

 1 ½ cups chicken stock

¼ cup minced white onion

2 T minced cilantro ends

Pinch red pepper flakes

Salt and Pepper to taste

1 t dried oregano

½ cup polenta, not instant

2 T butter (sub olio)

¼ cup heavy cream (sub soy milk)

 Bring Chicken Stock, onion, cilantro, pepper flakes, salt and pepper, oregano to boil.  Quickly whisk in polenta, reduce heat to low.  Cook for fifteen minutes, stiring constantly.  Fold in butter and cream.  Adjust seasoning.  Set aside in warm place covered.

 Make a 1” incision on the top of par roasted anaheims.  Using a pastry bag with ½ tip pipe warm polenta into chiles.  Set aside.

 Service:Reheat stuffed chilis in oven for five minutes.

 Sautee Scallops on high heat on one side until browned.  Turn once and  remvove from heat, do not overcrowd scallops.

 Serve with chilled red chile puree, warmed swiss chard.

Peach Ice Cream:

 Custard:

1 ½ cups milk

1 ½ cups heavy cream

9 egg yolks

¼ cup sugar

1 t vanilla extract

 1 cup chopped peaches, ¼ cup sugar

 Cook peaches in sugar until tender, puree, chill

 Cream egg yolks and sugar in stainless steel bowl.

Scald milk and cream, add vanilla extract.  Temper warm milk into egg yolks and cook over a water bath, until mixture sets, about 3 minutes, stirring constantly.

 Chill mixture, fold in peaches.  Turn in ice machine per manufacturers directions.