There’s still time to enjoy the best of summer, without resorting to “it’s complicated.” With flavors at their peak, keeping things simple is the best way to go.
For starters, heirloom tomatoes are worth every penny. So splurge one last time! Simply season with olive oil, salt and pepper. Or slice and serve with fresh avocado (a winter crop in summer’s clothing) or goat milk yogurt and basil.
Peaches are best undressed. While I love a good cobbler or pie, the best way to enjoy them for dessert on warm summer nights is au naturel.
For a refreshing hors d’oeuvre that takes no time, slice a cucumber and top with smoked salmon. Party bonus: The colors will pop on a buffet table.
Mixed company? The options above will make it easy for all dietary persuasions to partake!
The prospect of a BLT without the tomato is tragic news at dinner hour. Sadly we had run out of heirlooms, so I improvised with sliced peaches. The sweet and salty contrast was tasty (and something I had experimented with in the past with a BLTAP featuring apples cooked in bacon fat and provolone). Are you down with BLP?
So it’s been awhile. I lived out of a suitcase for the better part of April, May and June. But I’ve settled into my new neighborhood (and new kitchen), and I’m ready to get back to business.
Lets start with some Midtown Farmer’s Market inspired meals. This chèvre from Jollity Farms is creamy and mild, unlike its tangier counterparts. It made a delicious topping for peaches and basil, and provided a fresher take on your average cheese and cracker combo.
Then there’s the Pasta Queen. She ruled July in my house. I served up “Goat Cheese & Garlic in Roasted Garlic Pasta Ravioli” on my porch (Mom’s idea) with pear tomatoes. And then this week, David and I dined on a divine truffle and mushroom ravioli served with heirloom tomatoes and mixed greens.
The Pasta Queen reigns! But in case you don’t come across her majesty, a simple angel hair with pear tomatoes and fresh basil is also delightful. Or fettuccine with rosemary/olive oil-tossed heirloom tomatoes and Parmesan. Buon appetito!
Last week it was a red wine pairing with cherries. Tonight, I followed leftover capellini (with sauteed mushrooms, bleu cheese crumbles, and tomatoes) with another summery pair: Kendall Jackson Chardonnay (my mom’s favorite) with California white peaches. It’s a delicious, guilt-free dessert that satisfies your sweet tooth!
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