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| My Menu for One |
| The Appetizer |
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| This is my appetizer of marinated poached vegetables in a zucchini cup. The vegetables were marinated in a liquid of seasoned red wine and balsamic vinegars, lemon juice, and a sachet of herbs. Then water and chicken stock were added to this marinade to make the poaching liquid. The flower in the center is made of very thinly sliced red pepper scraps, and poached lemon zest. |
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| This is the entree, starch, and vegetable for my menu. The entree is Bacon-Stuffed Scallop en Croute. The starch is a timbale of vegetable couscous lined with green onion and red pepper, with a leaf of parsley on top. |
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