|Peach, blueberry and almond tart fresh out of the oven.|
|A nice spicy gaspacho.|
I'm starting tonight's meal with the Gaspacho. Then I am going to sear spicy ahi tuna and serve it on rice noodles drenched with chives, mint, basil and parsley that is sprinkled with a lime/honey dressing. To that I will add some fresh organic veggies I will get at this afternoon's farmer's market—the market is why I love to cook on Thursday nights. The tart is dessert.