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3 or 4 zucchini (green and gold if

possible), or a selection of young summer squash (zucchini, yellow crookneck, pattypan, etc.)

1/4 pound green beans, or assorted green and yellow wax beans

1/4 pound sugar snap peas

2 cucumbers

1 or 2 red bell peppers

1 or 2 yellow bell peppers

1 or 2 green bell peppers

15 to 25 largish mushrooms, cut into halves or quarters

1 small cabbage (red or white), cut into wedges

1 romaine heart, leaves separated

1 bunch broccoli, raw or lightly blanched, separated into florets

1/2 head cauliflower, raw or lightly blanched, separated into florets

2 or 3 carrots, cut into sticks or left whole with their greens

1 pound young waxy potatoes, boiled in their skins

1/2 head celery

4 artichokes, trimmed and blanched, or 4 cardoon stalks, peeled

1 bunch asparagus, lightly steamed

1 bunch green onions or young green garlic shoots

2 or 3 heads Belgian endive or other bitter green (such as radicchio or


1 bunch radishes

1 pound ripe tomatoes (try tiny cherry tomatoes or a selection of

multicolored tomatoes)

Chunks of jicama (optional)

Handful interesting leaves (pea greens, mizuna, amaranth or arugula)

Extra virgin olive oil

Flavored vinegar (such as raspberry or herb)

1/4 to 1/2 cup pesto

2 lemons, cut into wedges

1 head garlic, broken into cloves, peeled, finely chopped

Salt (such as sea salt, kosher salt, flaked Maldon salt or gray fleur de


Fresh herbs: mint, tarragon, cilantro, chives, parsley, marjoram

Hearty bread

8 to 12 ounces fresh mozzarella, goat cheese or other fresh milky cheese


Black oil-cured olives

Hard-cooked eggs ( 1/2 to 1 per person)

Rustic salami (such as air-dried San Francisco salami or a spicy salami from Italy or the South of France) (optional)

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