Suddenly – it’s August, along with its oppressive heat. On the plus side, though, is the bounty of produce providing endless scope for fresh vegetable medleys, grain salads, and warm and chilled pasta. Easy to prepare in advance, such dishes hold beautifully in the refrigerator, and—bonus—make excellent leftovers.
For today’s table, I paired a simple, sunny meal of Summer Squash and Basil Pasta with Mikasa’s Tivoli Garden pasta bowls.
The cheerful pattern of delicate leaves and berries in soft greens, blues, yellows, and reds brings the outdoors right to the table.
It’s the kind of design that feels equally at home in a cottage garden setting or on a city balcony.
To complement the leafy pattern, I laid a green gingham cloth over the table and layered in rattan-style placemats. The Hunter Green Arlington goblets by Mosser (modern reproductions) add a rich pop of colour and a touch of vintage charm. A casual arrangement of yellow daisies in a striped pitcher provides a sunny focal point, tying in with the bright yellow berry sprigs on the bowls.
The Birdhouse salt and pepper set from Ballard Designs (discontinued but available on eBay) is an old friend, nestling into the table with ease.
White napkins with embroidered daisies and silver sunflower napkin rings from April Cornell’s attic sale a few years ago complete the summer garden theme.
The Tivoli Garden pasta bowls are generously sized, making them perfect for serving not just pasta, but also hearty grain salads, composed salads, or even a chilled soup.
I’ve had the rest of the Tivoli Garden set for years, but my friend Leanne (of Leanne’s Apple Bundt Cake with Apple Butter and Bourbon Glaze) alerted me to the introduction of the pasta bowls. Made of bone china, like the rest of the set, they’re light but sturdy. Best of all, they fit in the dishwasher with no contortions. Allelulia.
As we “enjoy” the heat of the dog days of summer, a quickly prepared pasta on a simply set table can be the best thing ever when it comes to dinner prep.
Apologies for the radio silence these past few weeks — I’ve been immersed in a behind-the-scenes project that’s taken every spare moment (but in the best possible way). More to come soon.
Enjoy the rest of the weekend!
