Alongside, I made a carrot "slaw" dressed with just a little lemon juice, olive oil, salt & pepper. I also served sautéed mushrooms and pan-roasted garlicky broccoli.
To make the mushrooms, simply clean and cut in half 1 1/2 lbs of whatever mushrooms you want to use. I had white button and baby bellas on hand. Heat some olive oil in a pan then add in the cleaned and cut mushrooms. Squeeze half a lemon over top then let cook for a few minutes (stirring occasionally throughout). Add a tablespoon of butter and let cook a few more minutes. You will have a bit of a "sauce". Turn off the heat and add a bit of chopped parsley or cilantro. These, I feel, are best at room temperature. This is an adaptation of the recipe by Mireille Guliano in her book "French Women For All Seasons." I highly recommend it!
Dessert was some homegrown strawberries I picked up from a roadside stand. I served freshly whipped cream and graham crackers alongside. This was a great feast to celebrate the first day of summer.
