Monday, July 13, 2009

A farm-fresh dinner

From the weekend's haul at Findlay Market, supplemented by pantry staples:

Sliced tomatoes with salt, pepper and a little bit of high quality Balsamic vinegar;

A skillet dish of corn cut off the cob, a few steamed Brussels sprouts, diced red pepper and shallot, sauteed in canola oil and a touch of butter, with salt, pepper and 1/4 cup chopped herbs from the garden (in this case, parsley and thyme);

Fettuccini tossed with a simple mushroom sauce.
My husband also had some multi-grain bread with olive oil.
Healthy, vegetarian, locavore, filling and YUMMY. Hooray for summer!!

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