The last of the local vine-ripe tomatoes are still available, so perhaps for the last time, I will be enjoying a menu including them! This is one of those “cross-over” menus that involves mixing ingredients from one season to the next.

House-made fettuccine tossed with a ragout of late-season tomatoes, mushrooms, onions, peppers, and marinated artichoke hearts
Romaine hearts with creamy dressing
Whole wheat bread
Apple slices with cheddar cheese