Early Summer Celebration

Crostini Three Ways
Kale + White Bean, Fried Sage + Minori Cheese,
Radishes + Cultured Butter

Arugula and Nasturtium Salad with Homemade Yogurt Cheese
Rolled in Lemon Thyme

Fresh Springtime Pasta with Asparagus and Peas

Whole Roasted Wild Rock Fish with Lemon and Young Fennel
Served With Salsa Verde

Strawberry Rhubarb Crumble With Fresh Rosemary Cream

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Summertime Appetizers for a Crowd

Highly Addictive Bar Nuts With Maple Syrup and Raw Honey

Parsley Pesto and Aged Provolone Crostini &
Orange Thyme and Raw Milk Cheddar Crostini

Homemade Pita Chips with Salt and Sesame Served With Three Dips:
Fresh Mint & Feta, Fresh Rosemary & White Bean,
Lemon and Pea Pesto.

Seared Sustainable Tuna on Sesame Crackers with Cilantro Aioli.

Chioggia Beets on Lavash with Spicy Microgreens and Goat Cheese

Shredded Lemongrass Chicken Salad with
First Cucumbers, Mint, and Carrot

Mini Buttermilk Biscuits Served with Berries and Cream

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Delivered Weekly Meals For "Soupy" Clients
(aka they wished for only soups!)
Spring Soup with Cremini Mushrooms, Asparagus, and Wild Black Rice
White Bean and Spinach Stew in a Lemony Cream
Bread and Tomato Soup With a Touch of Spice and Sweet
Curried Coconut Apple and Carrot Soup

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Collaborative Cooking Class for an Enthusiastic Foursome
Assemblage and Method for Daikon Radish and Arugula on Grilled Bread

Instruction on How to Make Fresh Pasta
 With a Creamy Goat Cheese Sauce and Beet Greens

For inquiries, rates, and bookings, please email us at sweetpea.nourishment@gmail.com