A summer candlelight dinner in the taproom...

Last night I tried a new recipe. It is simple, fresh, healthy, and our tastebuds were soaring to culinary heaven! This will definitely be a regular summertime supper. We eat almost no red meat, but a nice very lean cut of beef is fine now and then. I am going to share this delight with you~

ROASTED TOMATO GOAT CHEESE SALAD WITH GRILLED BEEF. Adam BBQ'd 2 small, lean fillet steaks on the grill to medium rare. You can then just let them at room temp until dinner. Take 3 good size Brandywine ('ugly') tomatoes, cut them in half, and scoop out the seeds and juicy parts. Throw that away. Chop 3 cloves of FRESH garlic. Toss the tomatoes with the garlic, kosher salt and fresh ground pepper, and drizzle with olive oil. Put them on a baking sheet and roast in a 400 oven for about 20 min. Put spring salad mix greens on a platter. top with about 2 ounces of crumbled goat cheese. TO SERVE: Put tomatoes/garlic over the greens. Slice the steaks and put the slices over the tomatoes. Crumble 2 more ounces of goat cheese over all. Now, drizzle with olive oil and some balsamic vinegar.

THIS WAS FABULOUS! I made some whole grain french bread garlic bread using olive oil and roasted garlic to go with it. As you can see from the photo, we lit the candlestick Adam made and sat at the taproom table and had our dinner while the birds sang in the herb garden right outside. Oh! Adam brought fresh local strawberries home from the farmstand and I did make my special strawberry pie, which we did have for dessert.