Cook’s notes: We had this meal in Alaska recently, and it was both simple and delicious. The colors of the vegetables against the tomato was very pleasing.
Appetizer: Mixed green salad with a citrus vinaigrette dressing
Main dish: Baked salmon fillet served on a bed of chunky ratatouille (stew with tomato, eggplant, and mushroom). Roasted fingerling potatoes, cut in half lengthwise, were dressed with garlic butter and placed around the stew. (This “perfect ratatouille” recipe from the Boston Globe sounds about right, or try this small batch version.)
Dessert: White layer cake with assorted fresh berries and whipped cream frosting. The mixed berries were placed on top of the frosting in all layers.