Well, in a confidential attempt to tempt my birthday brother's carnivorous palate, I pulled out the stops and made a bit of a feast. He didn't know it was a birthday dinner for him, because he wasn't keen on the idea of a family birthday dinner this year. So be it.
Anyway, on the menu:
a shredded summer salad of kohlrabi and carrot tossed with chopped parsley and basil, and quartered grape tomotoes, and seasoned with a little balsamic vinegar, sea salt, sea weed, and black pepper
rosemary socca made with copious amounts of rosemary from our window box garden
sauteed broccoli (our fave)
an egg pie with the flavourful goodness of a gooey cheese pizza
lemon cake with lemon glaze and much yumminess
recipes to follow!