A collaboration tonight: I made a garden salad with my vinaigrette, mixed lettuce greens, heirloom cherry tomatoes (all different colors and shapes), cucumber, green onions, and, because they are in season and totally buttery, delicious and CHEAP, a whole avocado for each of us!
By J’s request, I also made the oven crisped potatoes with rosemary, garlic, black pepper, salt and olive oil, I made last week, and reheated the butternut squash from last night. J sautéed mushrooms, onions and garlic in olive oil, fried up the steak burgers in the skillet, then made a gravy in which to further sauté the burgers and then serve over the top of them.
For dessert, another in-season treat: a fruit salad of just perfect fresh pineapple, slightly disappointing strawberries and a delectable little honey tangerine.
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