Simple Recipes for the Season: Summer 2015
Summer produce begs for simplicity. There is nothing better than a juicy peach eaten over the sink, a freshly picked tomato decorated only with a sprinkling of salt or berries consumed by the handful as you leave the morning market. It would be entirely reasonable to eat exactly this way all summer long, with only a fresh baguette and bottle of wine alongside. But for the moments when you want to elaborate just slightly, or perhaps impress a dinner guest, these are the sort of recipes that will serve you best. Illustrations by Heather Hardison.
Tomato Nectarine Salad
Cut heirloom tomatoes and just-ripe nectarines into wedges about ½-inch thick. Arrange the slices on a large platter. Generously drizzle with olive oil and balsamic vinegar. Top with flaky sea salt, freshly cracked pepper, thick curls of ricotta salata and leaves of basil, mint and tarragon.
Blistered Padrones with Honey
Warm a cast-iron pan over medium-high heat. Coat the pan liberally with olive oil. Once hot, add the padróns and cook until blistered, shaking the pan occasionally. Remove from the heat. Toss gently with a handful of finely chopped cilantro, a quick pour of honey and flaky sea salt.
Fig and Ricotta Crostini
Toast thin slices of baguette brushed with olive oil. Mix ricotta with lemon juice and zest; season with salt and pepper. Top the toasts with a thick layer of ricotta, halved or quartered figs, chopped toasted hazelnuts and fresh mint. Finish with olive oil, honey, flaky sea salt and cracked pepper.
Blackberry Eton Mess
Lightly crush blackberries with a fork. Stir in a spoonful of sugar and a squeeze of lemon, then leave to macerate. Whip heavy cream with a dollop of crème fraîche until soft peaks form. Add crumbled meringues. Stir in the macerated blackberries, leaving swirls of fruit and juice throughout. Finish with whole berries.
Garlicky Green Bean Salad
Cook trimmed slender green beans in boiling water until crisp-tender. Shock in cold water, drain and cool. In a small skillet, fry coarsely chopped almonds and sliced garlic in a thin layer of olive oil. Toss with the beans, raw corn kernels, halved cherry tomatoes and red wine vinegar. Season to taste.
Baked Peaches with Mascarpone and Granola
Place halved peaches in a baking dish. Whisk together a couple tablespoons of maple syrup, the juice of an orange, a splash of vanilla and a pinch each of salt, cinnamon and ginger. Pour over the peaches. Bake at 400° for 20 minutes. Serve with mascarpone and a sprinkling of granola.
Simple Recipes for the Season: Summer 2015 was published in the Summer 2015 issue. © 2015 Edible San Francisco. Illustrations © 2015 Heather Hardison.