Had I realized in time that this could also be a vegan smorgasbord, I would have used Earth Balance or olive oil in the soup instead of butter. If you sub out the 3T butter, this is another great vegan smorgasbord.
Tomato soup (simple and delicious)
Roasted broccoli (recipe below)
My mother-in-law's salad (perfect this time of year with cucumbers, tomatoes and lettuces from the farmers market)
Grilled garlic crostinis
2 heads broccoli, cut into large florets
freshly ground pepper
3 cloves garlic, minced and tossed with olive oil
red chili flakes
Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss with garlic and red chili flakes and roast for 3 more minutes. Toss and roast for 2-5 more minutes. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.