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: a salad of ripe tomatoes and drunken goat cheese. Next up enjoy more tomatoes topping a creamy avocado toast on whole-grain bread (add an egg if you like). For the main course, roasted poblano peppers are 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 sweet coffee-infused Mexican tres leches cake.
