Mixed summer lettuce with heirloom tomatoes and radishes with an aged balsamic vinaigrette; grilled zucchini and summer squash (with extra virgin olive oil, salt and pepper) and a grilled cheese sandwich with a brush of grass-fed butter made in our sandwich press with 2 local (ish) artisanal cheeses from Valley Shepherd Creamery.
Ever have one of those jam-packed, yet fulfilling days that leave you very hungry but with minimal time to cook? Yeah, I thought you could relate. Well, today was one of those days.
Luckily we started out with a Sunday morning trip to the farmer’s market, which ended up being a life-saver come evening time. Tonight’s dinner was on the table in 20 minutes flat (my husband manned the grill while I plated the salad, whipped up the dressing and pressed the sandwiches), and everyone left the table happy and satisfied.
Dessert was small, but out of this world. We sliced a tiny sour cream crumb cake we purchased from the same farmer’s market and served it with sauteed peaches in cinnamon, brown sugar, a tiny pat of butter and a splash of prosecco, and 3 melon-baller (meaning very small) sized scoops of organic ice cream.
I love summer eating!