Tonight's dinner is going to be both very Provencal/Nicoise and practical: a rice gratin with heirloom tomatoes, summer squash, kohlrabi, parsley puree, shallots, mixed herbs, and cheese (parm, mozzarella, I believe there is some Comte or Gruyere in there as well). Yep, I need to use my produce.
Almond semi-freddo with cherry compote for dessert. Yep, I need to use my cream.

Last edited by Saria; 06-14-2010 at 02:24 PM.