There’s nothing I love more than a simple summer supper. My favorite is a vegan version of a Ploughman’s Lunch that I make from whatever I can find in the fridge. Sunday’s included heirloom tomatoes picked fresh from the vines on our deck sprinkled with the basil I dried last week, a bit of sea salt, ground black pepper and drizzled with balsamic reduction. I added the last few yellow cherry tomatoes we’ll have this year, sliced raw pepperoncini and the refrigerator pickles I made with pepperoncini from the same plant a few weeks ago. But it wouldn’t be a Ploughman’s Lunch without cheese. If I don’t have the time to make my own cheesy vegan spread with cashews, nutritional yeast and garlic I’ll settle for Chao Pepper Jack. Instead of crusty bread I topped off the plate with a baby garnet yam (a baked a half dozen of them yesterday morning to have them on hand) and a spoonful of sauerkraut. This supper is, of course, served best with a frothy IPA poured into a chilled mug. Perfect.