Cooling Greens

August 20, 2017

This August heat has inspired me to reach for anything green from the season’s bounty, switching up my weekly shopping trip which seems zeroed in on auto-pilot. Let’s see what this exercise has produced.

From the top:

It started with this green spider orchid from Trader Joe’s inspiring the rest of my selections.

Locally grown Honeydew melons are just the break I needed from Watermelon.

These Green Zebra heirloom tomatoes will switch up that Summertime BLT or Caprese.

Local fresh herbs…it doesn’t get better. Basil for a Pesto Pizza on the grill or maybe a Pesto Potato Salad…Parsley and Mint for a Chimichurri to compliment anything grilled.

Zucchini have gotten a bad rap by showing up on your desk or doorstep by the bagful. Take full advantage by grilling them up with some onions, peppers and tomatoes or knocking out a batch of Zucchini Muffins.

Photo: gp

 

 

 

 

 

BLT – B + C

July 30, 2016

Now that Summer tomatoes are starting to pop up I’m craving a BLT. A guilty pleasure to be sure, particularly with my favorite bacon from Whole Foods. While I limit my bacon intake to twice a year, a sandwich in the Summer and with pancakes on a particularly cold and snowy Winter morning, I’m left wanting more. Then a friend reveals her secret for a BLT without the B. Cheese! That’s right. Cheese. I had to give it a go. So I baked off a couple of slices of provolone dusted with a bit of grated parmesan until they were golden at 375 degrees. Pulling them from the oven, I let them cool a few seconds and flipped, returning to the oven to brown the reverse. I kept an eye on them, as this went quickly. While they cooled, they crisped up, giving me time to set up the toast, lettuce, tomato and mayo. I assembled as I would my favorite BLT and Boom! Done. And good. I’m not missing the Oink.

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I was so excited with that successful result, I decided to treat myself another Summertime favorite, a Vernors Float. A single scoop of vanilla ice cream topped with the oldest soda in America, Vernors Original Ginger Soda, kept it short and sweet.

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Photos: gp

 

 

A Bushel or a Peck

August 23, 2015

Tomatoes, corn and summer stone fruit. Now that we’re well into August they’re ripe for the picking. Is there anything better on a hot summer day than a BLT for lunch or dinner? How about the simplicity of corn on the cob or maybe a new riff like a charred corn salad? Or, savor peaches and plums in a pie or crostata…maybe whip up something new like a plum caramel to serve over ice cream. The early gifts of summers harvest are waiting at a farm stand near you. Sounds like a little road trip to the country is in order.

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Top to bottom:

Bushels of heirloom tomatoes waiting to meet up with bacon and lettuce on a nice chunk of ciabatta.

Sweetcorn by the truck load. While corn on the cob is nice, this Charred Corn Salad with Lime, Chili and Tomato knocks it out of the park. Really, I can’t stop making this. Photo via Food52 http://food52.com/recipes/17913-charred-corn-and-avocado-salad-with-lime-chili-and-tomato

A handful of late Summer plums, a little sugar and a vanilla bean is all you need to whip up a batch of Plum Caramel…simple. http://food52.com/recipes/37359-creme-fraiche-plum-cake-with-plum-caramel 

All photos ( with the exception of the charred corn salad ) by gp

 

 

 

 

The new BLT

October 6, 2012

Bacon Arugula  & Tomato…what could be wrong with that? It’s simple, it has bacon and it has Arugula!  The best possible ingredients are key. Take advantage of the abundance of heirloom tomatoes that are showing up on your desk or doorstep, treat yourself to some Whole Foods thick sliced  bacon from the meat counter and switch out the lettuce for a handful of organic baby Arugula. Stack it up on a nice chunk of Ciabatta, add a touch of mayo and a pinch of coarse salt and ground pepper and you are done, done and done. A glass of Prosecco… ( or even cider) and well, you’ve got the perfect Sunday lunch… or a great reward for raking the yard.