Summer Meals

Tonight, Leslie and I decided that we wanted a lighter meal, a summer meal. So after doing my 30 minute walk at Target [which isn't as good as Shaw's], we headed to Whole Foods. Since it was Saturday, the aisles were crowded and walking was not an option. We carefully picked our way around carts and self-absorbed yuppies who lined up for the free samples.

We gathered some provisions including basil, goat cheese from Poitou [my french cousins home area], and French bread. Once home, I began the preparations. Tomato, garlic, basil and olive oil salad, a basil pesto, bruchetta, tactines, and grilled chicken.

Tomato Salad
2 cups ripe tomato [use roma, vine or grape depending on what is actually ripe] diced 1/2" x 1/2"
5 leaves basil chiffonade
2 cloves garlic crushed
olive oil

Crush garlic and add to bowl. Drizzle a little olive oil and fully mix.
Dice tomatoes and add to olive oil/garlic mixture. add a pinch of high quality salt and mix. Chiffonade the basil and place on top. Stir mixture. If olive oil doesn't coat all the tomatoes, drizzle more and then mix.

Store in refrigerator for an hour or more to blend the flavors.

Serve with crusty bread that has been grilled and brushed with garlic flavored oil.


Pesto
2 cups basil [well cleaned and dried]
1/4 cup roasted pine nuts
4-8 cloves garlic
app. 1 cup olive oil
pinch of salt
3/4 cup parmeggiano regiano cheese, grated
1/2 cup romano cheese, grated

Roast pine nuts in a 350 degree oven until lightly toasted. Rest to cool.
Place basil, room temperature nuts and garlic in a food processor. Pulse 8 times to chop into small pieces. Scrape down sides of processor.
Turn on processor while pouring olive oil through feed tube. Mixture should be semi-liquid. Add more or less oil depending on the texture of the basil.
Pour basil mixture into a bowl. Add cheese mixing gently.
Serve with anything at all. Pesto is amazing stuff.

Summer is magical. The foods that come from our gardens create the perfect meals. Enjoy!