Enjoy a Mediterranean-inspired menu that is perfect for a summer weekend. (Serves 6)
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Open-Faced Panini with Goat Cheese, Roasted Peppers, and Spicy Olive Topping
Marinated Heirloom Tomatoes with Mustard and Dill
Pan-Roasted Asparagus with Lemon Rind
Mushroom Salad with Truffle Oil and Parmigiano-Reggiano
Broiled Peaches and Hazelnuts with Vanilla Ice Cream
Chilled barbera d'Asti (or other light Italian red wine)
Cooking Light, July 2006
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