Our Day 1 lunch with friends RAM didnâ€™t consume more than 50% of the ingredients they brought out with them to the beach, so we decided to do a second lunch that incorporated some of the dishes we had originally planned on the menu. We mixed leftover salads and olives with a fresh leafy green salad tossed with a simple vinaigrette, and a large bowl of delicious mushroom pasta. Mrs. Marketman made the pasta sauce which had shiitake, oyster and porcini mushrooms with porcini and chicken broth for moisture and lots of butter for flavor and creaminess. Lots of grated parmesan cheese and some chopped herbs were added at the last minute and this yielded a very satisfying and flavorful vegetarian pasta. Frankly, it tasted more “meaty” than a lot of meat based pastas. Fresh mushrooms are terrific in this dish, but I find the addition of the intensely flavored dried porcinis really put this over the top!
I also put together a salad plate for myself with a cold artichoke, a green salad and some of the leftover fennel and orange salad. Throw in a few olives and actually, this plate could have been a great meal on its own. What is nice about this kind of meal is that you can take as little or as much of each of the dishes placed on the table. You can mix and match and experiment along the way. You can eat a lot if really hungry or simply graze if you arenâ€™tâ€¦ This is perfect beach fareâ€¦easy to throw togetherâ€¦can be eaten at a pace you are comfortable with, and leftovers can be the source of fridge munching opportunities for days and days to comeâ€¦