June was a cornucopia of food pleasures. The farmers markets were in full-swing, so fresh vegetables were plentiful and attractive. Here is a sampling of the goodies.
A smooth, savory nut cheese — pure vegan and delicious
Scallion nut cheese on steamed beets and salad
Baked casserole of various summer squashes, with bread crumbs and feta cheese
red-leaf lettuce salad
radishes with sea salt
eggplant and tomato antipasto
outstanding orange wine from Friuli — Ribolla Gialla
dinner with Refosco from Friuli
smoked salmon and beets for lunch — on homemade multigrain bread with roasted peppers and seaweed salad
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