Summer recipe update: We did

Summer recipe update:

We did not grill bison, because they did not have the goat cheese I wanted for the figs, and if I am going to build a fire, I want to maximize it and cook a lot of stuff on it. So, we went out to fine Swedish food (Ikea), and will eat the bison tonight. Then I will give a report on the menu with recipes. I think it will be:

1. Figs stuffed with goat cheese, wrapped in pancetta and grilled (recipe given a few days ago).
2. Pasta al pesto (pound fresh basil, a couple of garlic cloves, olive oil, and toasted pine nuts in a mortar, add freshly grated reggiano parmeggiana and serve over fresh pasta).
3. Grilled bison steaks (as described in the fiorentina recipe).
4. Ratatouille (leftovers - eggplant, zucchini (actually three varieties of summer squash), capsicum (red and some other yellowish one), green garlic, all sauteed individually in olive oil (except the green garlic which was sweated for 7 minutes in olive oil and water on low heat), seasoned with sea salt and fresh cracked pepper. Reduce canned tomatoes with fresh thyme and lavender salt over medium heat. Layer in buttered dish: eggplant, capsicum, zucchini, green garlic, tomatoes, then pour a cup of white vermouth and a cup of homemade brown chicken stock over it and bake for 30 minutes)
5. Fresh fruit and cantucci for dessert.

I will serve this with some sort of red wine (probably a sirah or a merlot) and mineral water.

I will probably throw a bird of some sort on the grill to use up the fire and the pluot sauce leftover from Tuesday. If I can find inexpensive pigeons I will use those.