Dinner at the Ranch

Vegetable frittata with fresh corn; Green salad

Tonight a frit­ta­ta with broc­coli, kale, pota­toes, toma­toes, cheese and herbs. On the side some of our first corn for the year, appro­pri­ate­ly topped with but­ter and fresh ground pep­per.

Our sal­ad has local toma­toes, cucum­bers and Danish bleu cheese, dressed with a lime-mus­tard vinai­grette.

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