Baby Veggies

At a past dinner, one of my guests suggested I try Berkeley Bowl for any hard to find produce. So when I saw a recipe for roasted baby vegetables, I thought this would be the perfect opportunity to make a trip to hippie land to find these little veggies (if I can’t find them it will be the same veggies but just cut up really small!).

Below is the menu for Sunday, April 17^th:

{Starter}

Burrata & Sautéed Wild Mushrooms with Truffle Oil

Inspired from a special at my favorite neighborhood spot, Jackson Fillmore, served over slightly toasted bread

{Main}

Striped Bass with Tarragon Chive Oil

The homemade herb infused olive oil will be put on the fish before and after cooking (fish will depend on availability)  

Roasted Baby Veggies

An assortment of roasted squash, beets, turnips, carrots and zucchinis

{Dessert}

Mini Ricotta Doughnuts with Dark Chocolate Dipping Sauce

I try to stay away from deep frying, but the appeal of fancy doughnuts is too hard to pass up