We’ve been eating dinner outdoors nearly every evening – now that the spring rains have let up – making the most of June weather, with its light breezes and warm temperatures.
The intense heat and humidity is starting, but I’ve still been able to turn on the oven to bake a rhubarb galette or roast a slab of beef and not cook us completely out of house and home.
Today’s recipe is a fantastic do-ahead main dish for a weekend picnic, backyard gathering or a Father’s Day spread this coming Sunday. Just pair it with a salad or tray of roasted asparagus and call it lunch.