The fridge was full of random ingredients left from last week's fare: chicken prepared three different ways, two pastas, grated parmigiano-reggiano cheese (a rare indulgence, these days), sweet corn, hard-boiled eggs. With the help of cashews, cucumbers and black olives, everything came together well. A fresh dressing of EVOO, white balsamic, mustard, oregano and pepper completed it to deliciousness. Ahem… I know 'cause I tasted. To be served with lettuce, tomatoes and a side of Summer Blues, dinner is on deck for al fresco dining alongside today's hibiscus blooms.
Buon Appetito!
