I made a simple but delicious dinner last night:
Fresh mozzerella (from Vt) & local tomatoes with sweet red basil from the backporch, drizzled with olive oil and aged balsamic.
Garlic and spicy sauteed green beans (I cheated here and purchased this from the prepared foods section of WF).
Wild mushroom cous cous.
Pan seared sea scallops (prepared by
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