This is another summer vegetable plate menu which involved looking in the fridge and the cupboard and saying “what do I want for dinner?” Sometimes, it’s best to just assemble all of the fresh ingredients you have on hand and let it inspire you, which is what I did tonight. While there are several components, there really isn’t too much fuss in pulling this together.

Boiled baby Yukon Gold potatoes topped with a “relish” of sauteed corn, peppers, onions, and tomatoes with a dollop of sour cream and garnished with chives
Oven-fried summer squash dredged in cornmeal and corn flour, salt and pepper
Blanched green beans

A nectarine