Salad Nicoise is one of our old standby dinners. It's both delicious and super easy to make. A typical nicoise salad has boiled new potatoes, steamed green beans, hard-boiled eggs, olives, tomatoes, tuna and a dijon vinagrette. We generally substitute kalamata olives for the Nicoise oilves, because they are easier to find and are only a little bit saltier. We also usually use the pre-packaged lemon-pepper tuna steaks (either StarKist or Bumblebee brand) instead of the canned tuna. We just like it better :) This time we used some yellow wax beans in place of the green beans and some fingerling potatoes, both of which we got at the farmer's market when we picked up the CSA basket, with this recipe in mind. Leah made a nice vinagrette with some of the herbs from our garden too!

For dessert, I made a rustic tart with nectarines and some gorgeous raspberries from the farmer's market. I did it the lazy way, with store-bought Pillsbury pie dough. All you need to do is lay out the dough, pile some fruit on it, fold over the edges so they overlap, sprinkle a little sugar on top and bake for about 30 minutes at 425 degrees. Couldn't be easier! This is what it looked like before it went into the oven: