Everyone loves a good meatloaf. We think this particular loaf's even better the next day, sliced thin and served cold with sliced of vine-ripened tomato and nippy fresh arugula leaves. With the meatloaf, we're serving a fruited couscous salad, and a beautiful, delicious combination of watermelon, blackberries, and lemon zest. We make iced tea year round, using loose Darjeeling leaves with fresh mint and lemon. We can purchase sweet snow crab legs at our local supermarket for very reasonable prices and king crab legs for a slightly higher price.
Popovers are easy to make, especially with a food processor or blender.
Ours is from our earlier James Beard Award Joslin Diabetes Gourmet Cookbook, using more of the lovely fresh chives from our garden. The chives can be left out entirely, or another fresh herb of your liking substituted. Nectarines could be used instead, or use a combination of both. The dessert goes into the oven the moment the popovers are done, to be served warm.