Steamed globe artichokes, more dense and less prickly than regular artichokes. You cut the top of the artichoke and put it in a steamer pot for about 40 min, and make sure to add some cut up lemon, black peppercorns, salt, and herbs (tarragon, thyme... whatever) to the steam water before you start. Serve as is, with garlic aioli as dipping sauce and you will be in heaven. Take a bract (yes, that is what they are), dip in sauce, rip off the inner fleshy layer with your front teeth, and discard the rest of the bract in the 'dead soldier bowl' on the table. Repeat. Repeat.
A new take on eggplant - slice them thin, thin, then grill them and roll them up with goat cheese and pesto inside, put them on top of some home made tomato sauce and eat, eat, eat.
Spaghetti a new wonderful way. Make a broccoli rabe pesto, and mix it into spaghetti. Absolutely delicious.
Grilled halibut with broccoli rabe with grated cheese in the background. The halibut is a giant flat fish, like an overgrown flounder, with fantastic white flesh. It lives its whole life sideways (and if you haven't seen the movie Sideways, do it, and it has nothing to do with halibut). On top of the halibut is a herb sauce, just olive oil, lemon juice and herbs. Did I mention simplicity? Below is a plate of broccoli with "whipped parmesan". A new favorite.
Bean salad with asparagus, really, really good and so healthy and green. Very good.
If you want any of the recipes, put a note in the comments or e-mail me.
Citronella candles are burning to keep bark beetles (yes!), mosquitos and other buggers away, and it works. When it gets dark the fire flies are starting their stroboscope symphony, blinking away and competing with the stars...
And I agree with Mario: