Summer lunch.

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.

Fresh basil.

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!