loin lamb chops from Ottomanelli’s, spice-and-herb-rubbed (cumin, dried thyme, coriander, pimento picante, black pepper), sautéed, finished with oil and chopped parsley
yellow heirloom plum tomatoes from Berried Treasures, sliced in half, seasoned, then pan-grilled, finished with oil and balsamic vinegar
yellow summer squash from Berried Treasures, sliced into disks, and slivered tiny red bell peppers, both caramelized, finished with toasted pine nuts and lovage from Mountain Sweet Berry Farm
