Iron Chef a la Colorado
Remember adorable Noah, the budding three-year-old gourmet? Well, he's back with zucchini!Cynde, Katie, and I--and our hubbies--decided that our next group Supper Club effort would be a Harvest Dinner to celebrate autumn in Colorado and that all dishes had to include the theme ingredient of ... squash! Both winter and summer squash would be acceptable. Here's what we came up with:
Appetizers: Breaded and baked zucchini and yellow squash rounds with three dipping sauces: ranch, pesto, and tomato sauce. (This has turned into my favorite recipe for summer squash--it gets me my fried food fix without actually counteracting the benefits of fresh veggies by deep frying them. Thanks, "Cooking Light" magazine!)
Main dish: Savory flan made with winter squash. (Cynde, you'll have to remind me which squash it was and what its delicious but funny-sounding sauce was called.)
Side dishes: Zucchini bread and summer squash ribbons.
Noah, post-zucchini bread:
Next up: a dinner in December with ginger as the theme ingredient. Stay tuned!