Now that cooler weather is upon us, farmers markets are back in business in Arizona. We decided to take this opportunity to serve up dishes made with fresh vegetables from the local markets.
What could be better to start the afternoon than having Pumpkin Pinapple cocktail?
Following cocktail hour: Garden Salad topped with Almonds, Raisins and Goat Cheese and served with Strawberry Vinaigrette.
And for the main course: Organic Spaghetti Squash served with Sausage and Baby Portobello Mushroom sauce.
Lastly, dessert: Vanilla Frozen Yogurt topped with Fresh Fruit coated with balsamic vinegar, maple syrup and a dash of cinnamon.
We thanked God for earth's abundance as well as His overflowing blessings in our lives...
He is indeed good!
