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A Vegetarian Father’s Day Dinner

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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.

Menu Timeline

1 Day Ahead

  • Bake the cake and soak in the milk mixture.
  • Make the crema and pepitas for the stuffed poblanos.

2 Hours Ahead

  • Top the cake with its whipped cream topping.
  • Make the filling for the stuffed poblanos.
  • Assemble the salads but do not dress them.

45 Minutes Ahead

  • Char the poblanos and stuff them with filling

20 Minutes Ahead

  • Dress the salads.
  • Assemble the avocado toasts.

Just Before Serving

  • Roast the stuffed poblanos until heated through.

The Menu

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