Yesterday was the longest day of the year–and a glorious one at that. A classmate, neighbor and new friend joined me for a wine-soaked celebration of the season’s bounty. Turns out we have even more in common than expected. This includes an inability to pass up a farmers market. Between our mutual addiction and our individual CSA shares, we had quite a few vegetables on hand. We also had some lovely pork chops thanks to Lewis Waite Farm.

Several glasses of wine and a couple of hours of gossip later, we sat down to a bulgur-kale pilaf with garlic scapes, green onions and parsley; coriander, cumin and fennel-crusted pork chops; and a green salad with celery, carrots, turnips and a goat milk yogurt vinaigrette.

We rounded the night out with a little rum and some armchair astrology circa 1980.

This morning found me downing a cup of coffee before dashing out to run errands. A friend was in the area with her dog, which led to more coffee (iced this time) and a little too much sun. Naturally, I had to swing by the Grand Army Plaza Greenmarket for yet more vegetables. By the time I arrived home, it was after 1:00 and I was in serious need of some food to cushion all of that caffeine.

Luckily, in my tipsy state, I had still managed to pack up the leftover bulgur-kale pilaf. (Even better, Sara had done ALL of the dishes.) I replicated last night’s vinaigrette, using two tablespoons of goat milk yogurt, one tablespoon of white wine vinegar, one tablespoon of olive oil, a pinch of salt and some freshly-ground black pepper. I tossed this in a bowl with some green leaf lettuce, the leftover pilaf and an ounce or so of crumbled feta. You could do the same with leftover rice, quinoa, or pretty much any grain and whatever vegetables you have on hand. This makes an ideal light summer lunch that you can whip together in minutes.