Summer Food Trends

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Hi Everyone! From Portland, Oregon to New York City, I've been eating my way across America this month. (After my first-ever meal at Mario Batali's Babbo last night, I might actually pop!)

Everywhere I've been, I keep seeing the same food trends: octopus is on every menu, fabulous summer produce has arrived early-especially tomatoes and stone fruits-and tequila is the new gin (which was the new vodka). I can live without the octopus and tequila when I'm cooking at home, but the tomatoes and stone fruits are a must! So this week, enjoy our picks that bring out the best of summer. From grilling fruit for your favorite salad to the simplest tomato sauce, enjoy it all.

Have a great week in your kitchen!
xo-Amanda

This Week's Recipes

 

Pasta with “Raw” Sauce of Tomatoes, Olives, and Basil

 
Pasta with “Raw” Sauce of Tomatoes, Olives, and Basil When tomatoes are in season and looking beautiful at the store, I'm always inspired to make this raw sauce. The tomatoes cook slightly by the heat of the pasta, but you never have to cook them in a pan. The result is pasta bursting with summer flavors without the work of cooking the sauce! You can use the “sauce” on top of grilled bread as an appetizer, too. Or just eat it out of the bowl like I did! Summer doesn’t get much better than this.
  • tick Easy Entertaining
  • tick Vegetarian
  • tick Pasta
  • tick Dairy Free

Ingredients

 
1 pt grape or cherry tomatoes, cut in half 20 Nicoise olives, pitted and coarsely chopped
3 tbsp basil leaves, roughly chopped 2 tbsp shallot, finely minced
1 clove garlic, minced 1 tbsp lemon zest
1/8 tsp crushed red pepper flakes 1/4 cup olive oil
kosher salt and freshly ground pepper 8 oz penne, orecchiette, or rigatoni
Parmigiano-Reggiano

Preparation

 
Bring a large pot of water to a boil for the pasta. While you’re waiting, combine the tomatoes, olives, basil leaves, shallot, garlic, lemon zest, and red pepper flakes in a bowl. Stir in the olive oil. Taste for seasonings and add salt if necessary and a fresh grinding of pepper. The sauce can sit for up to an hour before using it. 
 
Cook the pasta in salted water, drain, and add it to the tomato sauce. Toss gently with a spoon, then transfer it to pasta plates. Garnish with a fresh grating of Parmigiano-Reggiano if you’d like and serve immediately. 
 
Note: If you don’t like a little raw garlic, you can always saute it for one minute in the olive oil, then remove it from the heat and stir in the other ingredients. 

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