Tomato, Peach, Chevre and Herb Salad with Apple Vinaigrette

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Tomato, Peach, Chevre and Herb Salad with Apple Vinaigrette

This glorious salad is summer on a plate. The tomatoes and peaches pair beautifully and are elevated by the herbs, shallots, cheese and vinaigrette.
Use the best tomatoes you can find, and do not refrigerate them before using. Please- you will kill all their flavor and mar their texture. Use a young chèvre if you can, or really, any good goat cheese will do. If you're growing herbs in your garden, use those. They will taste more delicious than anything you buy. And use a ripe peach but  not one that is remotely mushy.

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Herby Tomato Tart

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Herby Tomato Tart

As summer hits its stride, and gloriously fresh produce becomes a luxurious stalwart of everyday noshing, I eat as many tomatoes as I possibly can. But sometimes, it's fun to diversify as well as let tomatoes play a supporting role rather than star. This tart seems to defy gravity and is wonderful warm, at room temp, and even cold. It's the best sort of simple- to make and in flavor- and takes full advantage of and highlights what's in season now! 

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Shiro Plum and Basil Jam

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Shiro Plum and Basil Jam

Shiro plums are such a lovely color of yellow and are one of the small plum varieties that I have seen at the farmers market in recent weeks. I had about a quart of them left and wanted to make some jam that highlighted their beauty and flavor but had a surprising, savory element too. Basil it was! Just three ingredients, and decidedly small-batch(!), this is beautiful, unique, and so darn good, I'm just eating it with a spoon.

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Summer Ribollita with Basil-Pinenut Pistou

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Summer Ribollita with Basil-Pinenut Pistou

This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.

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