Photo: Randy Mayor; Stylist: Jan Gautro

Summer is the time to allow fresh produce to shine. Here we employ seasonal vegetables and fruits in a satisfying vegetarian meal that's pretty enough for company. Serves: 6
Heirloom Tomato and Herb Pappardelle
Salad with creamy peppercorn dressing
Combine 8 cups torn romaine lettuce, 1 cup thinly sliced radishes, 1 cup thinly sliced English cucumber, and 1/2 cup thinly sliced red onion in a large bowl. Combine 1/3 cup buttermilk, 1/4 cup canola mayonnaise, 2 tablespoons chopped fresh chives, 1 teaspoon fresh lemon juice, 1/2 teaspoon cracked black pepper, and 1/4 teaspoon salt, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.
Garlic bread

Rosé wine

Sliced ripe peaches and blueberries over low-fat pound cake

March 25, 2010

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