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The highlight of tonight’s menu is a recipe I devised based on a couple of others. Beautiful corn, green beans, and cherry tomatoes were available at the farmers’ market, and I was inspired to create a chilled salad as an accompaniment to the grilled fish. It’s simple and relatively quick, and must be made in advance. The dressing for the salad has no oil–it’s simply rice vinegar, sugar, and a pinch of salt with some minced red onion. A chiffonade of basil is tossed in just before serving. Light, refreshing, delicious, attractive. The vegetarians among us may be tempted to feast on the salad alone!

Pan-grilled Atlantic cod basted with barbeque sauce
Chilled corn-green bean-cherry tomato salad
Boiled new potatoes
Yeast roll Chez Edouard

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