Simple and Fresh, As Summer Ought to Be

This is the second pasta dish of Vivaldi's Four Seasons, from the Silver Palate Good Times Cookbook.  It is easy and light, encouraging us to pluck the cherry tomatoes off the bush in the backyard, and use up some of the basil growing wantonly next to it.

Ladies and Gentlemen, L'Estate:

2 cups fresh basil leaves
5 ounces Parmesan cheese (I used Parmigiano-Reggiano)
¾ cup pine nuts (pignoli), lightly toasted
6 cloves garlic, lightly crushed
2½ cups extra virgin olive oil (I only used ½ cup)
Salt and freshly ground black pepper, to taste
1 pound linguine (I used spaghetti)
Cherry tomato halves, or tomato wedges

1. Combine the basil, Parmesan, pine nuts and garlic in a medium-size bowl. Pour the olive oil over it all. Season with salt and pepper. Let stand at room temperature for three hours.
2. Cook the linguine (or spaghetti) in boiling salted water until tender but still firm. Drain and toss immediately with the sauce. Place in a large serving platter and arrange the tomatoes around the edge.
4 portions

Pesto in the Making

 The smell of Italy surrounds me . . .

L'après midi dans le jardin

Summers are so short!  Time to enjoy a little respite in our backyard!

I fell in love with the heart-shaped wrought iron chairs last year . . . the fact that they also swing and that they are red just put me over the edge.  I had to have this set! And then, it went on sale!  Who could resist?

  

For my college graduation, a dear friend gave me a picnic basket that included these charming napkins.  She understood, even before I did, that I always seemed drawn to cute little garden bugs.  When she found this fabric, she made me some napkins.  Aren't they wonderful?

The little herb patch in the backyard has really done well this summer.  Right now it's exploding with thriving plants.  So, I picked a little of this, and a little of that . . . and in no time ended up with a bundle of “herbes fines” in my hand.  And then, the little voice in my head started chanting:  “Cucumber sandwiches . . . cucumber sandwiches . . . ”

I used tarragon, parsley, lemon thyme and chives in the cream cheese spread.  Oh, my . . . this is marvelous . . . I adore cucumber sandwiches!  My idea of heaven includes cucumber sandwiches and a cup of oolong tea every afternoon . . .

I also made some ham tea sandwiches on marbled rye pumpernickel bread for my husband . . . He is not a fan of cucumber sandwiches . . . Alas, nobody is perfect . . . 

I'll be busy pretty soon drying herbs and making pesto, but for now . . .

I'll just sit in my backyard and enjoy a quiet summer tea . . .

Greek Caprese Salad

Use Feta crumbles instead of mozzarella, add non-pareil capers, some calamata olives, and a few other tasty morsels, then drizzle with some Greek olive oil . . . and you have the makings of a wonderful tidbit tray to share while steaks are grilling . . .

Lemon thyme, native to the Mediterranean, and some peppery arugula, compliment these luscious little tomatoes . . .  Easy and delicious summer goodness.  Oh, summer, how do I love thee, let me count the ways . . .

And, as the 4th of July approaches, I'm seeing the red, white and blue everywhere . . . even a star thrown in! 

If you'll pardon me, I'm going back outside now . . .

I'm linking to Seasonal Sundays hosted by The Tablescaper.  Please stop by.

Thyme

“I know a bank where the wild thyme blows,

Where oxlips and the nodding violet grows,

Quite overcanopied with luscious woodbine,

With sweet musk-roses, and with eglantine:

There sleeps Titania sometime of the night,

Lulled in these flowers with dances and delight.”

—William Shakespeare, A Midsummer Night’s Dream

I particularly like this variegated lemon thyme, and keep it it on the kitchen window throughout the summer.  It's fabulous on an herbed vinaigrette, or simply scattered on a fresh tomato salad, or on fish or chicken . . .

Legend has it that thyme was an essential ingredient in a magic potion that allowed the drinker to see the fairies.  Simply touching the leaves infuses the kitchen with a delightful lemony scent, and it's so delicate-looking, one might easily imagine fairies fluttering amongst its leaves . . .  Another of the pleasures of summer . . . there’s never enough thyme . . .

Tomatoes!

Fresh, home-grown tomatoes . . .

Some lemon thyme, grown on the kitchen window . . . a little olive oil, salt and pepper . . .

Voilà! The perfect way to enjoy this year's meager crop!

We may be in September but it's not officially Fall yet, so I'm hanging on to my summer treats as long as I can . . .

Bruschetta!

It's not quite tomato season, and I haven't even planted my basil yet, but I pushed my cart past the bakery at our local supermarket, and the aroma of freshly baked Italian bread was wafting through the air . . . And it's only a few short steps from the bakery to the produce section . . .

I don't think I've ever gotten my fill of bruschetta. The flavors are so evocative of summer. Here's how I make it, but there are endless variations. I love them all!

6 Italian plum tomatoes, cut into very small pieces
6-8 Fresh basil leaves, stems removed, chopped very finely
Fresh garlic, crushed or chopped, to taste (I like a lot of garlic)
Extra virgin olive oil, to taste
White balsamic vinegar, to taste (or substitute lemon juice)
Salt and pepper to taste
Shaved parmesan or romano cheese (optional)
1 loaf Italian bread or peasant bread, sliced ½-inch thick

1. Combine tomatoes, basil, garlic, olive oil, vinegar, salt and pepper an hour before serving to allow the flavors to blend.
2. On a cookie sheet, place slices of bread and brush with olive oil. Place the cookie sheet in the oven until bread is slightly browned and crispy.
3. Remove bread from the oven and pile bruschetta mixture on top.
4. Shave cheese right on top of tomato mixture.
5. Make a lot. This appetizer is a crowd pleaser and it goes fast! Buon appetito!