With my friend Peggy Carrington, I prepared a summery Italian-style lunch of vegetable antipasti from our CSA pick-up. Peggy and I prepared the following for a relaxed buffet lunch:

• Broccoli with garlic and chili pepper Sautéed string beans with olive oil and garlic
• Mints with beets and cumin (see recipe from last week)
• Sautéed beet greens
• Mixed green salad
• Slice avocado (not local, but had it in the fridge)

Maggie Carrington and Brian Gray joined us for lunch, too. I’m still not sold on the beet greens, but they had some fans at the lunch table.