Not all dads are into steak and not every Father’s Day menu needs to feature massive cuts of beef. This plant-based menu has a southwestern flair, and spotlights summer’s best vegetables. Start with a riff on Caprese: asalad of ripe tomatoes and drunken goat cheese. Next up enjoy more tomatoes topping a creamyavocado toaston whole-grain bread (add an egg if you like). For the main course,roasted poblano peppersare stuffed with sweet corn and protein-rich quinoa and black beans, with pepitas adding a note of crunch. Dessert is a nod to dad’s caffeine habit with a sweetcoffee-infused Mexican tres leches cake.
The Menu
What We're Cooking Now
-
Collection16 Irresistible Fried Chicken Recipes
-
CollectionCocktails in Full Bloom
-
Menu
Spring Fling
![]()
Collection10 Ways to Eat Tofu for Dinner
![]()
Collection20 Cool, Creamy Lemon Desserts for Spring
![]()
![]()
