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If I could use one word to describe the taste of summer, it would be FRESH. In many ways, I am tempted to do nothing more than just eat a tomato solo after pinching it off of the vine. Then slice into melons, still hot from the sun and allow the flesh to melt into my mouth. Even corn, I often bite into simply raw. Perfect corn needs little alterations and if I take this moment to sample it I know how much or how little to add.
As the abundance of freshness continues in my kitchen, the pleasure of enjoying them without much detail or attention starts to wane and I am inspired to liven them up into something new.
Tomatoes become playmates for the summer eggplant in a rustic Caponata, they shine in fresh Pico de Gallo, Tomatoes & Basil sauce and of course they are perfect featured in the classic BLT.
Those melons are sliced into salads such as the Cucumber & Cantaloupe Green Salad and the Creamy Dill Cucumber & Melon Salad. Watermelon, after many a seed-spitting contest, gets sexier treatment by stacking it up into an interesting formation that is sliced and served in the Watermelon Stack Salad.
Corn, oh sweet corn, is meant to be enjoyed as the Mexican street food Elote. If you have yet to try it, please, please whip up this simple sauce, smear it on the cob with a sprinkle of cheese. It will delight. Elote will make the Steak Fajitas with all of their summer veggies and spicy peppers more complete.
Delightful little pattypan squash take a starring role tossed in this vegan pasta with lemon and walnuts. The ultimate vegan Summer Veggie & Black Bean Salad is perfect as a side dish or lunch on the go. Another Vegetarian main dish are the Quinoa Patties with just almonds, eggs and of course quinoa, they complete any veggie dish such as the Eggplant Caponata. Since the patties are otherwise plain, plan to smear on your favorite sauce such as this ever so simple Sweet Pepper Coulis.
Our most unusual recipe for the week is the savory, addictive Black Pepper Parmesan Granola. Not too sweet, it pairs nicely for an unique breakfast of Peaches, Black Pepper Yogurt, Prosciutto & Granola. But, don’t stop there! Sprinkle the granola on scrambled eggs and salads, such as the Cucumber & Cantaloupe Green Salad.
Last but not least, grilling season is still here and nothing beats a simple rub such as this Spicy Coffee Rub. Perfect on chicken or whatever suits your fancy. Skewer and grill your shrimp up as well with a quick marinade of Tequila & Lime
Delight in the abundance and indulge in everything that is fresh about this season.
Cook seasonally. Eat consciously. Live well,
