With temperatures on the rise, my motivation to spend a lot of time in the kitchen cooking is low. So Nick and I resort to a favorite standby of easy to prepare appetizers for dinner. We usually pick up a loaf of french bread, toast it slightly and make an easy dipping sauce from olive oil and balsamic vinegar.
We make a plate of fresh fruit, cheese, and a medley of olives.
We finish the meal off with grilled vegetables, in this case corn and asparagus. This meal is filling and perfect for warm summer nights. It pairs well with a nice glass of wine (or in my current situation, ice water !)