First course: Roasted butternut squash and garlic soup
- Homegrown butternut squash
- Homegrown garlic
- Onions from the farmer's market in Sacramento
- Local olive oil (from Sacramento)
- Knorr vegetable broth from?
Second course: Roasted pepper and roasted beet salad
- Homegrown bell peppers
- Homegrown beets
- Homegrown shallots
- Local olive oil
- Balsamic vinegar (not local)
- Salt (in bulk from the Davis co-op)
Bread from the Village Bakery
Butter made from local cream (Strauss family creamery)
NOTE: I should start making my own veggie broth; and the same company that makes the olive oil also makes balsamic vinegar. So I do have room to improve.