Fettuccine with pesto made from the Real Food Daily cookbook. Holy crap it was garlicky. But very good.
Tomato salad: sliced tomatoes topped with buffalo mostarella (from the Uncheese cookbook), basil, salt, pepper and balsamic vinegar
The highlight (for me) were these French carrots I found at the market today. I didn't peel them - I just cut each carrot into thirds lengthwise and lightly steamed them. Then I roasted them in the oven with a little Earth Balance margarine and a tiny amount of brown sugar. I could have eaten an entire platter of these.
My older daughter said "we should have this exact dinner again sometime" so I would declare it a success!