Roasted Asparagus Fettucini with Peas, Mint, and Grated Gruyere

Although asparagus and peas are not technically in season, this pasta dish is one of my favorites to make during a warm Summer night.  Roasted on my outdoor grill, the asparagus takes on a sweet and smoky flavor that pairs well with the peas and mint.

Finished with a bit of pasta water, grated Gruyere, and a sprinkling of red pepper flakes, this fresh and bright dish is best eaten al fresco with a nicely chilled white wine.

Heirloom Tomato Salad With Fresh Oregano And Red Wine Vinaigrette

Nothing says Summer like a fresh tomato salad made with heirloom tomatoes straight from the garden. My tomato plants this year are slow to produce so I'll be enjoying a late Summer harvest, but luckily I was able to enjoy just a few early this season.

When I have good tomatoes I don't like to mess with them too much. I make a light red wine vinaigrette with a bit of garlic and olive oil and toss the tomatoes with fresh oregano. I salt the salad at the very end so it doesn't get too watery.

Eaten with crusty french or sourdough bread, this tomato salad is pure heaven!

Margarita or Classic Whiskey Sour?

This has been the Sunday Summer afternoon dilemma. Cocktails in the garden on a Sunday afternoon are fantastic, but not if you're fraught with decisions.

I've been making Margaritas lately with tequila, a bit of lime juice, and a splash of triple sec. That's it. And let me tell you they are great!

But I also recently discovered that classic Whiskey Sours were originally made with a bit of egg white to froth up the cocktail. Whiskey, lemon juice, simple syrup, and a teaspoon of egg white shaken in a cocktail shaker transforms into a silky and delicious Summer cocktail.

Now all I have to do is decide which to have.