Fresh Tomato Risotto

My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤

I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.

This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!

Yield: 4 servings

  • extra-virgin olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • coarse salt and pepper
  • 1 1/2 cups arborio or carnaroli rice
  • pinch of red-pepper flakes
  • 3 large garlic cloves
  • 1/2 cup white wine
  • 2 cups diced ripe red tomatoes (and all juices)
  • 3 to 4 cups boiling water, chicken or vegetable broth
  • 1/2 cup grated pecorino or Parmesan, plus more for serving
  • 2 to 4 medium tomatoes, in different colors, sliced
  • chopped parsley, for garnish
  • snipped basil, for garnish
  1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
  3. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  4. Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  5. When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
  6. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
  7. Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
  8. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
  9. Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.

Sparkling Nectarine & Honey Cocktail

This simple sparkling drink is a very light and refreshing end of summer cocktail. It can easily be diluted with club soda or seltzer, to taste.

The recipe was adapted from drinkoftheweek.com. I used a white nectarine and lemon seltzer instead of club soda. The original recipe also suggests using plums, peaches, cherries, or apricots instead of nectarines.

Yield: One drink

  • 1 1/2 oz vodka
  • 1 oz honey syrup (half honey, half warm water)(I used Italian Melata di Bosca honey)
  • 1/2 oz lemon juice
  • 1/2 nectarine, sliced, plus more for garnish
  • club soda or lemon seltzer
  • fresh mint, for garnish, optional
  1. Muddle the nectarine slices in the honey syrup.
  2. Add the vodka and lemon juice and stir.
  3. Top with ice and club soda or seltzer.
  4. Garnish with nectarine slices and/or mint, as desired.

Creamy Corn Ice Cream with Caramel

Caramel corn ice cream? Yes! Sweet summer corn is puréed, strained, and cooked down into a sweet pudding before it is incorporated into the ice cream base. The caramel drizzle was an essential finishing touch.

This recipe was adapted from Food and Wine, contributed by Jesse Houston. The original recipe was “no churn” but I did churn it to expedite the freezing process.

After using a Vitamix to purée the corn and significantly increasing the cooking time, I had double the volume of corn pudding required for the ice cream. I’m planning to use it for another batch. 🙂 I may layer it with caramel or dulce de leche prior to freezing next time so that it will have a caramel swirl.

Yield: about 8 cups (2 quarts)

Tomato-Lemon Tart

Lucky me- I recently received several beautiful homegrown tomatoes from friends. 🙂 This quick and easy tart was a great way to showcase them.

The recipe was adapted from Bon Appétit. I modified the method and proportions and added parmesan in lieu of creme fraiche. The punch of lemon surprised my son but I thought that it added bright and fresh flavor.

We ate this tart for dinner with a green salad. It would also be lovely served as an appetizer. A dollop of ricotta cheese may also be nice, so I included it as an option for next time.

Yield: 4 servings

  • 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
  • all-purpose flour, for dusting
  • 2 garlic clove, finely grated
  • 2 tablespoons olive oil, divided, plus more for serving
  • 1/2 lemon, thinly sliced into 1/8-inch rounds on a mandoline, seeds removed (5-6 slices)
  • 1/2 to 1 cup basil leaves, to taste, divided
  • 1 pound ripe tomatoes (about 3 medium), sliced 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan Reggiano cheese
  • ricotta cheese, for serving, optional
  1. Preheat oven to 375°, preferably on convection.
  2. Place tomato slices on a paper towel-lined cutting board. Season with salt and pepper.
  3. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 10×14 inches.
  4. Prick pastry in a few places with a fork, leaving a 1″ border around the edges, then slide parchment paper onto a rimmed baking sheet.
  5. Combine grated garlic and 1 tablespoon of oil in a small bowl and brush dough with garlic oil, staying within border.
  6. Arrange 5 to 6 lemon slices over the brushed pastry, then scatter 8 basil leaves over lemon slices.
  7. Pat the tomatoes dry with additional paper towels. Arrange tomatoes on top of the pastry (a little overlap is okay). Drizzle with 1 tablespoon of oil.
  8. Bake tart until edges of pastry are browned, puffed, and crisp, about 30–35 minutes.
  9. Remove from the oven and top with grated parmesan and basil (chiffonade).
  10. Let tart cool 10 minutes before cutting into 8 pieces. Serve with a dollop of ricotta cheese, if desired.

Spicy Pork Kebabs with Fennel, Cumin & Red Onion

This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.

Yield: Serves 4 to 6

  • 1 ¾ pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
  • Kosher salt
  • 1 lime, plus some wedges for serving
  • ¼ cup cilantro or basil, leaves and tender stems, plus more for serving
  • 2 tablespoons fish sauce
  • 2 garlic cloves, smashed and peeled
  • 1 jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
  • 1 teaspoon honey
  • 1 ½ tablespoons fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 small red onion, sliced, for serving
  1.  Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  2. Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  3. Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  4. When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  5. Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
  6. Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Watermelon Margaritas

I am a major fan of this pretty pink cocktail. It was very light, refreshing, and minimally sweet. Puréed watermelon is the only source of sweetness. Perfect.

This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times.  I did not strain the puréed watermelon and omitted the jalapeño slices. We tried it with both the cayenne and salt on the rim, and salt alone. Both were delicious. 😉

The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.

Yield: 2 drinks

For the (optional) Salted Rim:

  • 1 tablespoon coarse salt or fine sea salt
  • 1 teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)

For the Cocktail:

  • ice, as needed
  • 6 ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
  • 2 ounces tequila, preferably blanco
  • 2 ounces Cointreau
  • 2 ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
  • 2 to 3 thinly sliced jalapeño rounds, optional
  • small slices of watermelon, for garnish, optional
  1. Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne. Set aside.
  2. Blend the watermelon in a Vitamix or blender; strain if desired. (I left it puréed.)
  3. In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
  4. Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.
  5. Fill the glasses with ice, then strain the margaritas into the glasses. Garnish with additional jalapeño slices and/or watermelon slices. Enjoy immediately.

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