With the welcome and inevitable arrival of warmer weather and the presence of summer on our near horizon there's also a need to reconsider what we put on the dinner table.  Lighter fare becomes an intelligent alternative to the "comfort food" we tend to prepare for evening meals when cooler weather prevails.

With that in mind, I microwave-steamed cauliflower florets, baked a few medium-sized baked potatoes in the microwave, then set about putting together a summer salad.  Cubing the potatoes, adding the cauliflower, I chopped celery into them, snipped chives from the garden, then added a cup of cottage cheese, salt and pepper grated over all, and began gently mixing it all together, with a few dollops of sour cream.

A tin of Sockeye salmon, moistened with a few tablespoons of mayonnaise rounded out the protein base of the prepared dish, with sweet and tangy sliced cocktail tomatoes sitting alongside.  Presented on two of the pottery dinner plates that our younger son had most recently sent us, it looked appealing and tasted just as good.

We capped the meal with a still-warm-from-the-oven (toaster oven) raspberry crisp, and gave the meal a thumbs up for future reference.