Heirloom Sunday Dinner

Keith's gardening skills brought us a bounty for dinner tonight. Potatoes from the garden were oven-roasted with olive oil, salt, fresh ground pepper and Paula's Sweet Italian Herb. Keith's tomatoes were vividly colored heirlooms named pineapples. We threw them on the grill after some olive oil, salt and pepper. We served them with a hickory-apple store-bought roast chicken. The whole dinner was so fresh and flavorful. One last taste of summer at the beginning of fall.