grilled king crab
barley black-pepper risotto with zucchini (the barley stands up to longer cooking-times better than arborio rice)
shredded, seasoned and sauteed kohlrabi (when in season) or chopped romaine lettuce with peppers, english cukes, tomato, and feta
or
grilled whole steelhead trout
tomato and basil risotto (for this one I use arborio rice)
homemade garden salsa on slices of sourdough bread with a touch of goat cheese
plain steamed green beans