- oven-barbecued pork spareribs
- salad of tiny red potatoes, marinated artichoke hearts, fresh mozzarella and tomatoes
- leftover fruit salad
At least the salad was good. This is my favorite warm-weather salad that I made all the time last summer. Just quarter some little red-skinned potatoes, simmer until tender but still firm, drain and let cool. Then toss them in a bowl with a small jar of marinated artichoke hearts (don't drain them -- the marinade forms the dressing for the salad), some fresh mozzarella (the little balls packed in liquid), cherry tomatoes or tomato wedges, and a chiffonade of basil. Season with salt and cracked pepper to taste and refrigerate for a couple of hours before serving. Yum! This is perfect with any sort of grilled meat.