lamb, yellow tomatoes, squash with bell peppers


  • 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
  • a Spanish red, Salbide Rioja 2012