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!
I’m obsessed with tomatoes year-round, but now is the time to savor them as the star of the show. How do you use tomatoes as a main ingredient?
Photo courtesy of @everydayfood
Stone fruit and berries continue to dominate my meal planning. This weekend was no exception. By request, my mom showed me the steps to make an apricot pie so I’m armed and ready to make the next one at home. See the “fruits” of our labor…
We also experimented with an ad hoc blueberry compote to serve on waffles, in place of syrup. To make the compote, I combined fresh blueberries with strawberry jam in a small sauce pan over low heat, and added a little extra sugar to make sure the finished product was thick enough.
Also, I put overly ripe fruit to use in an apricot, plum, and strawberry cobbler using the recipe for “Summer Berry Crisp” from the Epicurious iPad app – with a few modifications, of course.
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