this is a challenge that I've set up for myself, partly because I've been reading the Omnivore's Dilemma by Micael Pollen and finding it very inspiring. I could use some help though. Here's the lowdown:
I'm hosting some friends for dinner. I want the meal to be locally sourced (within about 100 miles of my home in central Vermont). One of the friends is veggie, and all of us are fine with tofu, etc. But, I have no local tofu source. I can get local tempeh. this is what I think I can find to work with:
winter/storage veggies (hard squash, beets, onions, potatoes, turnips, parsnips, etc...)
the aforementioned tempeh (unseasoned)
dairy (butter, milk, yogurt, cheeses, cream, etc...)
wheat flour ( i have white and whole wheat pastry flour)
green beans and corn that i froze this summer...they would probably not be great solo...but okay in something.
pickled carrots and beans(dill flavored)
frozen strawvberries and strawberry puree, frozen blackberries and blueberries
herbs and salt are fine to use, and I even dried some of my own last summer. I'm fine with using a little of something not local (like some soy sauce) but I want most of the main ingredients to be from here.
oh, and one of the other guests does not like pasta, and I think another does not like stinky cheese (or I would have made that cabrales souffle with a local blue...in a half of a heartbeat).
So all I've come up with so far are various possibilities:
roasted veggies with a maple or cider glaze
marinated & baked tempeh
veggie pot pie w/cheddar biscuit crust
souffle (cheddar?) epi has a recipe for cheddar and parsnip souffle that looks interesting
mixed berry shortcakes
any other good ides?
I'm especially confounded with the tempeh...should I just leave it out?
thanks in advance for your always wonderful ideas!
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