Pluots and apriums are hybrids of apricots and plums. pluots are more like plums, while apriums are more like apricots. image from alice q. foodie.
Ahh, the fruits of summer. It's been a while in coming--we've suffered from an extreme case of Junuary--but finally, summer is here.
It's at the farmer's market, where cherries, sugar snap peas, fava beans, and wild strawberries tempt with their vibrant color and sun-soaked flavor.
It's in our backyard, where wild roses bloom, the river runs high, and blackberry bushes are starting to flower, a sweet white promise of what's ahead.
And of course, summer is in my mind. As the weather shifts, so does my palette. I start craving light, fresh food--pasta tossed with chicken and vegetables, tostadas topped with fresh tomatoes, smoothies in every color of the rainbow, plums and berries and nectarines and peaches, all delicious with little adornment or fuss.
Summer is also a time of bbq. Alas, we are grill-less. We
This summer I'm excited to experiment with more rice bowls and pasta dishes. For gluten-free versions, we highly recommend Tinkyada brown rice pasta. It has a great texture and neutral flavor that works with anything we've tried. It also comes in many shapes--rotini, fettucine, even penne. As for rice, it's always a treat to try basmati (think Indian food), or jasmine (think Thai). No matter what kind of rice or pasta, the possibilities for a delicious bowl are endless. I'll try to share recipes as the summer wears on.
What's your favorite summer meal?
Broiled Tomatoes with Bleu Cheese
( Joy of Cooking)
Allow one tomato per person. At least.
4 Ripe tomatoes
4 ounces bleu cheese
2 teaspoons chopped fresh herbs (oregano, marjoram, or basil; or scant 1 teaspoon dried oregano)
extra-virgin olive oil
Cut tomatoes in half and arrange cut-side up in a ligtly-oiled gratin dish or glass pie pan.
Sprinkle with bleu cheese, herb of your choice, and ground black pepper, to taste.
Drizzle olive oil over the tops.
Broil about 6 inches from the heat until the cheese has begun to brown, about 7 minutes. Serve hot or let cool slightly.
