Page 37 - Middlesex Health & Life - Fall 2012 Issue

MENU
·
HORS D’OEUVRES ·
TINY LOBSTER TAQUITO
smoked pepper, avocado, tomatillo salsa
AHI TUNA PIZZA
scallion pancake, ginger, wasabi cream
·
DINNER ·
TUSCAN CHICKEN ROULADE
artichokes, red & yellow pear tomato salad
WATERMELON, FETA & MINT SALAD
toasted pine nuts
QUINOA SALAD
snap peas, roasted carrots & ginger
BABY ARUGULA SALAD
cherries & pumpkin seeds
NICOISE RED POTATOES
olives, capers, roasted peppers,
tarragon mustard vinaigrette
VIETNAMESE SUMMER ROLLS
miso dip
·
DESSERT ·
CHOCOLATE BROWNIE CUSTARD
fresh mint vegan ice cream
the inspiration and recipes you need to create your own garden party. Ruhland,
an interior designer by trade (and a farmer by day, loving every minute of it), has
transformed their 19th-century farmhouse, which was recently featured in
House
Beautiful
,
into a sophisticated, eclectic mix of old and new. The newest addi-
tions to the home (shown here for the first time in
Middlesex Health & Life
)
are
the pergola and the brick patio entertaining area where the party was set.
Take their cues to create a memorable evening before winter is upon us.
Go to middlesexhealthandlife.com/laurencecraig for more recipes.
Dan Ruhland (left) and Laurence Craig
enjoy the perfect ending to the meal:
Chocolate Brownie Custard with home-
made vegan mint ice cream.
Miniature potted
plants and succulents
line the dinner table.