Our dinner last night: hummus of cannellini and kidney beans; couscous with tomato, cucumber, feta, mint, and cilantro; homegrown tomato slices; marcona almonds; chili-marinated kalamatas; salami-wrapped feta cubes; and watermelon (sea salt on mine, nothing on Dave's)...
And it's true: the watermelon was so light and juicy it was perfect to cut the strong, salty flavors of the other dishes when moving from one to another. We did not finish everything here; had leftovers of most of the things down the middle of the platter.
This is what a lot of our summer dinners look like -- cool, strong-flavored bites, washed down with Pacifico. Satisfies the tastebuds without filling you up or heating the kitchen.
What's YOUR favorite warm-weather meal?
3 ate pie:
Wow, what a spread! What kind of tomatoes are those? A purple heirloom or Black Krim?
John and I had homemade bread and homemade ricotta cheese with one of the last bottles of wedding riesling. Very refreshing and enough wine to get him goofy, which is always entertaining. Can't wait till our tomatoes are ready!
Ooo, will you blog and/or Tweet the ricotta recipe?
The tomato's an heirloom called Japanese Black Trifele.
Goofy partners are the best!
Will do! :)
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