Posts tagged summer recipe
A Midsummer Night's Dinner: Cold Sesame Noodles {RECIPE}

It's a hot summer day. The sky is brilliant blue and birds are singing. July heat. I'm drinking a lot of coconut water mixed with sparkling soda and a squeeze of lime while planting in my garden, hands in the soil. The kids will be home from camp later (and they are always hungry!). I'm too hot (and lazy) to cook anything up tonight. The backyard patio is the place to dine on nights like this, with a big bowl of cold sesame noodles for everyone to share.

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Cherries

The bounty of summertime inspires me to make something sweet out of juicy cherries. Of course, there's always a good cherry pie to be made. But just as simple, clafoutis, a rustic French baked fruit recipe, is delightful when you've got bowlfuls of cherries plus guests and/or family to please after a weekend dinner. Cherry Clafoutis. It sounds fancy, but do not be in the least bit concerned if you can't make a dessert. This is so easy. 

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Plums in July

I'm creating a garden in my backyard. This is a dream come true for me. I took a day off to accomplish a list of things, but instead of recipe creating and taking photos, I'm drinking iced tea with lemon and mint, while instructing the gardener and crew around the yard, showing them where I'd like to plant the large pots of jasmine, bougainvillea and creeping fig. 

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Summer Afternoon {Green Garden Gazpacho}

The first time I had "green garden gazpacho" was at Superba in Venice. Made of asparagus, peas, cucumber, yogurt, olive oil. How Chef Jason Neroni made this recipe exactly I could only guess by taste. The yogurt was spooned artfully into a wide bowl, a pillow on top of the verdant green purée, surrounded by a wreath of delicate edible flowers in white and yellow, a sprig of asparagus, with a voluptuous drizzle of olive oil dappled upon its velvety surface. The beauty of that soup captured me.

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{RECIPE} Darling's Summer Shrimp in Mojito Dressing

I watch him peel shrimp in the kitchen. He’s holding the knife steady and with precision he deftly cuts along the spine of the shrimp, pink and quivering. At the wooden cutting block he conducts a jazz rhythm with his chef’s knife— finely chopping fresh leaves of mint and feathery cilantro, scooping the green herbs into a bowl. I am enthralled by the way he takes such loving care of the ingredients. 

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