- Roasted Russet potatoes and Wilamette Valley red onions with summer savory and oregano (from the back porch), cracked black pepper, and yellow mustard seeds
- Sauvie Island Rainbow Chard and Red Russian Kale, lightly steam-sauteed
- Velveteen sauce (Walla Walla Sweet spring onions, locally grown cremini mushrooms, Hoodsport Riesling, organic blonde miso, stone-ground dijon mustard and a handful of fresh local garlic; sauteed in surprisingly little butter and olive oil then reduced in vegetable stock)
- Strawberries and goat cheese on tiny nubbins of Aunt Sis' shortbread
Let's see if I can get the shortbread in the oven before Trish gets home....