Wednesday, May 27, 2009

Tomato Season

Today for lunch I cooked some Wild Alaskan Salmon in the oven with a bit of sea salt and had steamed zucchini (courgettes) with it.  But our first course was this:

A yummy platter of ripe yellow and red tomatoes drizzled with basil marinated in olive oil.  Quick, healthy, and delicious!

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