Here is a menu for high summer, that glorious moment when all the season’s bounty is on display. The idea is to let natural flavor shine, to conjure up the south of France, somewhere along the Italian border, where simplicity reigns at the stove.
Recipe: Tomato-Pepper Salad With Tapenade
With all the great fresh produce — tomatoes, peppers, green beans, corn, basil — a menu like this one can come together with very little effort. I made a salad with cherry tomatoes of different colors and strips of roasted peppers, which could be served as a side, snack or part of an antipasto or buffet.
In France, home cooks rarely make their own tapenade, since it’s readily available, but it’s very easy to throw together. It can be hand chopped or pulsed in a food processor to a rough texture or a smooth one. The pungent combination of olives, garlic, capers and anchovy is a zesty condiment to have on hand — and it keeps. Turn this salad into bruschetta by spreading tapenade on warm garlic toast and spooning the tomato-pepper mixture on top. Otherwise, serve a little tapenade on the side to mix into the salad.
Recipe: Pesto Pasta With Corn and Green Beans
It is definitely time for a summery pasta al pesto, light and full of vegetables. Though most pesto recipes call for pine nuts or walnuts, I far prefer a simpler version, with basil, garlic, Parmesan and pecorino, swirled with olive oil and maybe a touch of lemon zest. I find it tastes brighter; if I want to add nuts, I might chop them coarsely to sprinkle over the pasta. But, usually, I don’t.
Now, consider green beans. Fresh summer ones are truly wonderful, and, if you can get them from your own vegetable garden, so much the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Standard Kentucky Blue Lake green beans are fine, but look for other varieties, such as French beans (haricots verts), yellow wax beans, Romano beans (Italian flat beans) and purple Royal Burgundy beans (they turn green when cooked). Here, they are paired with sweet corn kernels and tossed with spaghetti or linguine for a bright, basil-infused main.
Recipe: No-Bake Peaches and Cream Cake
As for dessert, I opt for a cake that requires no baking, a simple tiramisù-like concoction of peaches and cream. Layered with store-bought ladyfingers, fresh peaches and a brandy syrup, it’s a creamy, boozy, fruity delight that can be prepared in advance and refrigerated, even a day ahead. If desired, sprinkle with toasted chopped almonds or pistachios just before serving. Cake may not sound very Provençal, but believe me, it’s the perfect finish for this summer meal: rich and sweet, cool and refreshing.
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