Pictured: July 4th grilled vegetables (yellow squash, yellow zucchini, and green zucchini), homemade meatballs (from an Alton Brown recipe that I modified to include bacon and kale), turkey sausage (sweet), leftover grilled chicken from a Jersey diner sandwich, fresh tomato wedges, roasted red pepper strips, baby spinach that was about to go bad, juice from half a lemon, fresh basil ribbons, rosemary, and shavings of Parmigiano-Reggiano tossed with Pappardelle noodles and extra virgin olive oil.
Because nothing says happy birthday to our great nation like garish summer pastas with half the barnyard's livestock and a farm's worth of veggies.
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