This menu is one of the most simple vegetarian options I could possibly propose. Yet, in my mind it is a satisfying summer repast, and I don’t see the need for embellishment. There really isn’t anything “new” about the main course (since variations have been documented in many cookbooks by many authors), but perhaps this is a gentle reminder that dinner doesn’t have to be all that complicated. As soon as the pasta is al dente, immediately drain and toss the hot pasta with the room temperature tomatoes. By the way, the blackberry fool is nothing more than pureed berries folded into freshly whipped cream—simple and easy.

Spinach salad with mandarin oranges, pecans, and raspberry vinaigrette
Shell pasta tossed with sauteed onions, baby yellow pear tomato vinaigrette and
a topping of toasted fresh bread crumbs, parmesan, garlic, and fresh basil

Blackberry fool