Hot summer weekends call for quick, cool, tangy lunches. Something not too heavy, something that can be made ahead, something that can be taken on a picnic. Sure, you can make tuna salad, chicken salad, egg salad, potato salad (and all those recipes' many permutations), but isn't it time for something new?
Today we're making a cold eggplant salad, and, while we're at it, a profile of our latest homebrewed beer, just placed on tap a week ago. Let's get started.
