This week’s Washington Post Food & Dining section has some interesting reading:

• A collection of Dinner Salad Recipes that look like that would make a great summer dinner. The hotter it gets, the less I want to turn on the stove and these recipes seem like a good solution!
• Tom brings us news that Black’s Bar & Kitchen in Bethesda is open again for business. The have revamped their dining room and menu. Black’s was great to start with so it must be even better now!
• The chats follow-up brings us this simple but tasty sounding recipe, combining tomatoes and lemons:
  

  Core and slice 3 or 4 tomatoes, setting aside the first and last slices, and thinly slice a lemon or 2. Alternate and overlap the tomatoes and lemons in two rows on a platter. Chop the reserved tomato slices and scatter them down the center. Let sit at room temperature for at least half an hour. Just before serving, season with coarse sea salt and drizzle lightly with a fruity extra-virgin olive oil. You can eat the lemon slices or, like us, just marvel at how they perfume the tomatoes.

• And finally, this weeks recipe is for a Pan Seared Talapia with roasted tomato and garlic It looks quick and tastey and a great use for the frozen talapia fillet that are popping up everywhere.

Out in the World of Blogs:

• This recipe for Parmesan Chicken has made it on to my list of dishes to try. Everything tastes better fried with cheese!

That is it for now!