You are cordially invited … - wedding menus - Recipe

Vegetarian Times, June, 2000 by Susan Jane Cheney

Assorted Greek and Italian olives

Roasted red pepper strips

Artichoke hearts marinated in sherry and rosemary

White Sangria with Fruit(*)

Sit-down Dinner

Fresh pea soup with creme fraiche

Trio of Rices and Beans with Fresh Apricots(*)

Wild mushroom ragout

Mixed baby greens with raspberry vinaigrette

Sauteed asparagus spears with lemon, hazelnut sauce

Sourdough crostini with tomato, basil and olive oil

Dessert

Wedding cake: white layer cake with apricot filling and almond frosting, decorated with fresh flowers and tiny champagne grapes

Susan Jane Cheney, who wrote our feature on planning a vegetarian wedding, is the author of Breadtime (Ten Speed Press, 1990, 1998) and Stir Crazy! (Contemporary Books, 1998). A former member of the Moosewood Restaurant Collective, she contributed to New Recipes from Moosewood Restaurant (Ten Speed Press, 1987) and teaches cooking classes in the Minneapolis/St. Paul area.

SUSAN JANE CHENEY is a food writer and cooking teacher in Minneapolis, Minn.