Summer lunch.Posted: June 22, 2011
Remember the tomatoes from the Farmer’s Market?
One large one made the star of a spectacular summer lunch along with this staple out of our garden.
Sliced vine-ripened tomatoes with torn bits of fresh basil, nuggets of Maytag blue cheese, a drizzle of extra-virgin olive oil, fresh cracked salt and pepper.
A second buffet plate for our meal is marinated artichoke hearts and red peppers, a few bits of vermont white cheddar cheese, cornichons, radishes, and celery sticks with a dip (not shown) of reduced-fat cream cheese mixed with salsa. Also hot out of the oven baguette with small dab of butter. Now that’s a lunch!