#Foodgram

Austin-based Jeanine Donofrio loves vegetables. She’s a veggie food blogger. Still, her blog and new cookbook bear the moniker Love and Lemons. Guess that sounds more a-peeling than Love and Broccoli.

Appetizing Aperture

How does your garden grow? At Milton’s Cuisine & Cocktails in historic Crabapple, the backdoor Milton’s Acre garden grows some of the makings for the chef’s vegetable plate ($21), newly sprouted on the spring menu. Pick this veritable rainbow of colorful veggies -- garden vegetable and almond quinoa, grilled asparagus, garlic wax beans, pickled beets, summer squash casserole and sunflower pesto. Then, call mom, tell her you love her and confirm you are eating your vegetables. 

Celebrate Summer’s Harvest At Milton’s Midsummer Night’s Garden Party

Take it from this gardening girl – when we recently visited Milton’s Acre at Milton’s Cuisine and Cocktails in North Fulton’s Crabapple Historic District, my jaw literally dropped with jealousy. There were rows of beautiful corn, squash, tomatoes, herbs and much more in front of me – over an acre’s worth! 

Next week, it’s your chance to take it all in at A Midsummer Night’s Garden Party! Join us to rejoice over garden fresh goodness on Wednesday, July 18 from 7 – 9 p.m. The garden is just steps from the 150-year-old farmhouse turned restaurant and is the birthplace of much of the produce Chef Shane Touhy uses in his seasonal, regionally inspired menu.

Fried Clemson spineless okra with stewed tomato aioli, fried squash chips and blossoms with saffron aioli and basil aioli; cucumber, tomato, mozzarella salad with purple thyme basil; and butterleaf lettuce salad with roasted icicle radishes, red satin radishes, julienne red onion and smoked bacon gorgonzola vinaigrette are a few current menu items.

Milton’s is inviting The Dish readers to enjoy garden inspired hors d’oeuvre and cocktails (yes, just picked herbs in drinks such as the Georgia Peach Basil Mojito) plus live music and Milton’s Acre garden tours. RSVP to Rebecca@melissalibbypr.com if you’ll be there!

What's New On Pinterest: In Season Now - Fresh From The Garden

Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} by CookinCanuck, via Flickr

Leafy green, sweet pepper orange and crooked neck squash yellow... eating summer veggies gives you that healthy glow. Besides, they'll look fabulous on our Pinterest board, don't you think? 

"Four Days of Peas & Love" Starts Tonight at Ecco!

If you're looking for a more satisfying way to squeeze those veggies into your diet, Ecco is your answer. Head to the Midtown restaurant for dinner tonight through Saturday, July 9 for "Four Days of Peas & Love," which includes an array of veggie-centric specials that will be offered in addition to the regular menu. Specials include items like crisp oyster mushrooms a la plancha with smoked paprika and garlic oil; grilled artichokes with smoked bacon and lemon mousseline; and green peanut fritter (or field green fritter) with dried shrimp, Thai basil and Sungold tomatoes. Visit Ecco's website for the full menu and be sure to make reservations - this delicious veggie love will only last four days!

Meet for a Meat-Free Wine Dinner at Ecco on June 24

Animal lovers can still be happy as herbivores in a pasture at this month’s Fresh Flavors Wine Dinner up for the picking at Ecco, Fifth Group Restaurants’® Mediterranean bistro in Midtown. Ecco Executive Chef Micah Willix unites summer’s bounty of locally grown veggies and fruit with tender pasta and perfectly paired wines at this 6:30 p.m. event on Tuesday, June 24. Passed hors d’oeuvres signal the evening’s start: crostini with fresh caprino, cantaloupe gazpacho and mozzarella in carozza share time with Laurenz “Charming” Gruner-Veltliner, Austria ’05. The first course follows featuring a salad of avocado and radishes topped with gewürztraminer vinaigrette and lemon verbena and served with Willm Reserve Gewürztraminer, Alsace, France ’06. The second course features house-made rigatoni with oregano, summer squash and blossoms served with Cairel Arneis, Cascina Cheirello, Italy ’06. A third course follows with confit of wild mushroom with fresh beans and oven-dried tomatoes and is accompanied by Domaine Lafage Grenache, Languedoc, France ’03 and Artazu “Artazuri,” Navarra, Spain ’06. The delectable dinner ends with a sweet note of wild Georgia blackberry preserves, short bread and crème fraîche. Cost is $50 per person. Reservations are required and are limited; call 404-347-9555. Ecco is located at 40 7th Street NE in Midtown.