summer time meal

We are definitely hitting the time of the year where I will be spending hours in the kitchen.  My time to chill. 

We are members of the Amber Wave Farms.  Every Saturday I go and pick up our box of produce for the week and a basket of fresh eggs.  Come the height of August I can go over there myself and just pick tomatoes and cut flowers.  I just LOVE it.  They had these beautiful wood baskets made for their customers this year to bring your goodies back and forth.

Had a few people over for dinner.  This summer I ordered a bunch of meat from Dickinsons Farmstand Meats.  They have a store in Chelsea Market.  The difference in flavor is major.  For starters I toasted up some slices of a baguette.  I took fresh whipped ricotta and mixed it with a little bit of lemon juice, grated lemon rinds and honey and slathered it over the toasts.  On top I put prosciutto or red pepper pieces that I had roasted.  Right before serving I took a super rich balsamic vinegar and dripped it over the top.

The side courses were slices tomatoes and fresh mozzarella.  Instead of pesto I just chopped up tons of basil and let it sit in olive oil for a few hours and then dripped it over the top. 

Zucchini is the veggie of the moment at the farm.  Thinly sliced yellow and green zucchini on a platter covered with shaved Parmesan, chopped basil and olive oil. 

The carrots at Balsam Farm stand, which is my go to place outside of what I get at Amber Farms, they had beautiful carrots.  I just roasted them with some thyme and olive oil.  Super simple.

A typical summer meal.  Fresh, easy and delicious. 






Comments (Archived):

  1. awaldstein

    So yummy.Especially the roasted carrots.

  2. William Mougayar

    I bet you had a nice cold white or rose wine to go with this wonderful assortment!

  3. Marla

    Fabulous! Will do your zucccini dish tonight!

    1. Gotham Gal

      super easy

      1. marla

        Did it and it was a huge hit. Tweaked a bit by adding shaved fennel for some additional crunch but a huge hit. LOVE the sweetness of the zucchini with the shaved parm.Thanks!

        1. Gotham Gal

          i love fennel…unfortunately my kids do not

  4. SallyBroom

    This is great! Was looking for inspiration for a summer dinner party in the garden and this is all perfect – thanks

  5. Deirdre

    We have a CSA share also. Nature’s bounty. Lots of zucchini and summer squash this year. Glad to have a new idea for prep. In this recipe, do you cook the zucchini?

    1. Gotham Gal

      nope. shaved raw.