I planned this menu in 15 minutes sitting by the pool waiting for my daughter finish her dive practice.
Plus, I had to finish my reserve on Moshin Pinot.
Watermelon with lemon and sea salt
Some cooking notes for myself:
- for the Flatbread choose low salt feta and skip mozzarella altogether, sauce and feta give enough cheesiness, grills in minutes.
- for the Penne – vegetables come out perfect in a tray, but make extra pesto for the pasta.
- for the Vinaigrette in tomato salad – use 1/2 less oil.
- for the Eggplant salad – doubling sun-dried tomatoes worked well, and didn’t care for spinach, use basil next time.
Moshin 2011 Pinot Noir, Molinari Vineyard, Sonoma – flavors of cherry and strawberry, notes of wood smoke, exotic spices and earthiness, light and versatile – will go with number of foods.