Beach towels made the table colorful and casual, which was a nice contrast to the elegant filet and shrimp and pasta we were having to eat…and that was exactly what I wanted.

 I made the pasta and caprice salads, the day before. (You can find the recipes under “Salads”)

The Caprese salad is made with sliced tomatoes and basil, in this case straight from the garden, and sliced mozzarella. If you can find mozzarella di bufala, you will be amazed how good it is.  It has a snow white pillowy, soft creamy texture and a light delicate taste, with a subtle tang.  Balsamic vinegar and olive oil are drizzled over the top.

My husband grilled filet mignon, four minutes on each side at 500 degrees.  Then he sliced it so we each had a small portion.

Fresh asparagus cooked on the grill, three minutes on each side at 420 degrees.

Green salad, made with head lettuce, romaine, onion sliced thin, cranberries, cucumbers, pine nuts, sliced avocado, and grated parmesan cheese.  It is extremely important to wash your lettuce and dry throughly before using…it really makes a huge difference in taste and crispness.  Dressed lightly with Girrards Champagne oil and vinegar dressing. garlic bread, also on the grill and fresh fruit.

This is a bottle of my very favorite salad dressing  (It’s least expensive at Walmart).  When guests come for dinner they can’t believe the dressing came from a bottle, because it’s really that good, so I have actually given away many bottles.

 I am extremely fortunate, because my husband is not only here to cook, but also to help set up, so when we walked in the door, lunch was completely ready.

I really love to serve small amounts of wonderful food for company instead of large servings…especially for lunch.