Having quite a bit of sausage leftover from our picnic in the park Tuesday, plus a host of summer vegetables ready to rot, we turned to an old friend: the frittata. Like this roasted vegetable frittata recipe we like to make in the winter, a summer vegetable frittata can be the easy answer to the weekday dinner question. We just sauteed some onions, chopped the leftover sausage into rounds and cut a few tomatoes and green beans.
Cover the whole thing with eggs, Sprinkle with feta and into the oven it goes, for about half an hour at 350. Here’s the recipe: Summer Vegetable Frittata.
Meanwhile, I put together another version of this summer’s big hit: Blue on Blue Salad.
Greg got Sour Cherry Farm Theater ready for the evening’s moving picture: “In the Heat of the Night.”
Salad:
Frittata:
Early supper on the patio:
#Instadinner:
The neighbors joined us for the evening’s entertainment:
And we settle in:
I’d never seen it. Great film. Great evening. Summer!
