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August Tomatoes & Fresh Herbs

This is the time we wait for all Summer when the farm stands are brimming with fresh tomatoes in all sorts of colors, shapes & sizes. It is also when herbs are growing like weeds and you want to use them in every possible thing, in every possible way.

Slicing the tomatoes up and having them simply with sea salt is about as easy and satisfying as it gets. The purity & simplicity hard to beat. Then try tearing up tarragon with a splash of white wine vinegar for a twist. Or serve with mozzarella or burrata along with basil for a Caprese twist. Bathed in just the very best extra virgin olive oil is sublime as well as a heavy hand with the balsamic. However you chose to slice it, enjoying the heck out of them this time of the season is just pure joy.



 

 

Burrata with Peaches, Nectarines, Onions & Honey Vinaigrette

20140902-073656.jpg Burrata seems to be the ‘IT’ cheese of the moment. When in New York on this last trip, it was on every menu. A creamier version of mozzarella, it works really swell in salads of many variations. This composed Summery salad works well solo or served with the main course. We served tuna last evening and this was perfect right alongside it for a sweet/savory combo. Don’t blink or you will miss how easy this is.

Slice red onions paper thin, put in a bowl and cover them with rice wine vinegar. This takes the bite out of the onions and really makes them sort of sweet. Take the skin off of nectarines and peaches and cut into wedges. Scatter onto a platter. Cut up burrata and lay amongst the fruit. In a bowl, whip up a bit of rice wine vinegar, a dollop of honey and extra virgin olive oil. Pour this over the fruit and cheese. Then take the onions out of the bowl that have been sitting in the rice wine vinegar and scatter about the top of everything. It is very hard not to consume this entire platter by yourself it is so good. But your guests will be happy you shared.