Pan to Palate - Cooking and Drinking in my Vermont Kitchen

Summer nights dining al fresco This month I've found myself garnishing, saucing, and enhancing. In primetime summer, when you are surrounded by the freshest and most amazing quality ingredients you can cook them simply and then top with a little something for maximum yum results. Vinaigrettes, salsas, tapenades, and sauces are easy to whip together and make any veggie or protein a dinner superstar. The recipes below feature wild salmon with a crisp cucumber 'salad', that is more like a super chunky sauce, and grilled eggplant with a full-flavored vinaigrette with capers and raisins. But this theory of of saucing something simple and highlighting the bounty of summer's fruits and veggies doesn't need to stop there. Try  Grilled Pork Chops with Peach Salsa  or  Roast chicken doused with Italian Salsa Verde.   I've made all of these recently and am finding that it's not only easy but satisfying and impressive. I've been hugely inspired by Joshua