Rip & Tan

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In the Veggie Kitchen: Fourth of July - Menu

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Food & Drink

In the Veggie Kitchen: Fourth of July - Menu

February 16, 2016

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True to form, Pamela created the perfect spread for our Fourth of July get-together with The Chalkboard Mag. On the delicious menu this year: Veggie Burgers, a Charred Corn Salad with Tomato and Avocado, a Vegetarian Antipasto Chopped Salad, an Arugula and Farro Salad with Peaches, and a simply wonderful blueberry tart, which I will share later this week.

Needless to say, everything was so yummy – my favorites were the chopped and peach salads (and the dessert!) – and I look forward to making all of it in Tahoe this Fourth of July. XXJKE