They are here, they are ripe, and they are super delish!
Fresh tomato sauce pasta:
Chop tomatoes rough in a bowl, season with sea salt and red chili flakes. Slice some garlic very thin, and cook in 2 tablespoons of olive oil, until just brown and crispy, pour hot oil over raw tomatoes, give it a splash of vinegar, lots of chopped basil and or arugula.
Let it marinate for 30 minutes. Cook some whole wheat pasta, or any pasta for that matter, and toss it into the raw tomato goodness sauce.
Ultimate Tomato Sandwich
Because ripe tomatoes rule!!
What is better than: a ripe tomato + some arugula + zesty aioli + grilled bread? Yeah, that’s right, nothing! And if you wanted to add some bacon to that….I am not going to stop you.
If you are going for that classic classy thing of tomato mozzarella, throw on some red pepper pesto for garnish, just to kick it up a notch.
Raw: slice it thin, toss with a seriously lemon vinaigrette (lots of lemon, some garlic, olive oil, s+p), then add some herbs, and a crunchy seed or nut, or add some black olives and capers.
Cooked: cube it, saute on high heat, season with salt, squeeze of lemon and balsamic, toss with some cooked black beluga lentils, lots of parsley and garnish with feta cheese. Yum!
The Cucumbers are growing almost as fast as zucchini, and so on cucumbers we shall feast.
I love me some fresh pickled pickles, so i will pick, and then i will pickle, all the pickles i can eat, the rest i will throw in a blender, with some onion, squeeze of buttermilk, lots of lime juice, dill and a generous sprinkle of sea salt, can you say seriously lime cucumber gazpacho?
I am all for using common ingredients in uncommon ways.
I even tried corn ice cream once (all I have to say is… NEVER AGAIN!)
Corn cherry pie? Now you are talking my language!
Corn on the cob? Sure. But Cuban style grilled corn with lime and chili? So corny, so 2010….
This year, let’s take the corn of the cob, cause really i prefer to be a neater eater.
Then let’s saute the corn in a little butter, then give it a squeeze of lime, and a dusting of cayenne, some cilantro, and maybe stir in a little creme fraiche, and it’s corn style 2014.
Or maybe, saute some corn and toss it in with some green beans, or asparagus.
I also love saffron couscous with corn, cause what is more fun than yellow couscous with yellow corn? Can’t tell when one ends and the other begins. Fun stuff!!
Cheese, with honey
If you are brave enough, put on the bee suit and open up the hive. It’s is full of sweet delicious honey right now.
Drizzle your harvest straight from the hive on some cheese. Really any kind will do. Slice up some fruit, maybe sprinkle with some nuts, bring out some decent bread, and a bottle of wine, and honey meet me in heaven.
Oh, you don’t have your own back yard hive? Or you got the hive, but your are too much of a wuss, or perhaps it’s too much fuss, to get the honey out. Hey, I don’t blame you, I sent the spouse into the honey house.
No worries! Farmers market honey will be right on the money.
That’s all for now. HAPPY SUMMER COOKING
Stay tuned next week for recipes for 5 more of my favorite summer ingredients!
In the meantime, come by the Pier Cafe! We are open for breakfast and lunch everyday, and for dinner on Wednesday through Sunday.