cool meals for hot days
The season of abundant produce and bright flavors is upon us. Summer is the time of year when eating well, in our opinion, takes minimal effort. Produce really has its moment and needs nothing more than proper seasoning and / or some complementary herbs to truly shine. It’s also the season when turning on the oven or standing over a hot stove is just about the last thing we want to do. This month, in the spirit of spending more time outside and less time in the kitchen, we are sharing a few of our favorite no-fuss summer dishes. These produce forward recipes all come together in less than 30 minutes, are bursting with flavor and celebrate the best of what this bountiful season has to offer.
The slow char, over open flame, makes the flesh of the eggplant irresistibly creamy. The perfect pairing for the bright dressing packed with mint and parsley. You’ll want a good loaf of crusty bread to sop up all the lemon-y, herb-y, cream-y goodness.
2-3 small or 1 large eggplant (equivalent of 1 lb.)
Over medium-high heat, grill whole eggplant(s) on the grate of a gas or charcoal grill, turning occasionally, until skins are blackened and flesh has collapsed. Transfer to cooling rack over a rimmed baking sheet, let cool slightly and allow any excess water to drain from the eggplan
While eggplants cool, make dressing.
Once cool enough to handle, carefully remove skins from eggplants, leaving stems intact.
1 small garlic clove, grated or minced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/3 cup extra-virgin olive oil
zest + juice from one lemon (approx. 3 Tbsp. juice)
1/4 tsp. sea salt + more to taste
1/4 tsp. fresh ground black pepper
Whisk garlic, oil, parsley, mint, and lemon zest + juice in a medium bowl. Season with salt and pepper.
Spoon half of sauce into a shallow bowl. Place eggplant(s) on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.
Enjoy with grilled bread.
MAKE IT A MEAL: Add up to 1 cup cooked chickpeas or beans or your favorite canned fish to the eggplant before topping with remaining dressing. Still enjoy with bread :)
High quality ingredients make all the difference here! Sweet, ripe peaches, in-season tomatoes and a very good olive oil are all key to making this simple salad sing. Tomatoes + peaches balance the rich creaminess of burrata and fresh basil + flakey sea salt bring it all together.
1 lb. mixed tomatoes, sliced
2 ripe peaches, cut into wedges
2 Tbsp. good olive oil
1 8oz. ball of burrata, torn into large pieces
flaky salt + fresh ground pepper to taste
3 Tbsp. basil leaves, torn
Arrange tomatoes and peaches on a plate or shallow bowl, sprinkle with a generous pinch of sea salt. Top with burrata, olive oil, basil and another good pinch of salt and fresh cracked pepper, to taste.
Transport yourself straight to Italy with this no-cook pasta sauce. Tomatoes are the star here and we suggest using a variety of ripe heirlooms for the best tomato taste. Garlic, herbs and the heat from a fresno pepper round out these classic flavors. We bet this one will be on repeat all summer long (it will be at our place anyway). Buon appetito!
1 1/2 lbs. tomatoes, cored and finely chopped
1 Tbsp. chopped basil
1 Tbsp. chopped parsley
2 garlic cloves, grated or minced
2 teaspoons sea salt
1 small fresno pepper, seeded and minced
1/3 cup extra-virgin olive oil
12 ounces linguine
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, fresno and olive oil. Set aside while pasta cooks.
Cook the linguine until al dente; drain well. Add the linguine to the bowl of tomatoes and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, topping with more cheese if desired.