Capturing Summer

It's something I've been wondering for a while now, well, at least since the first signs of fall a couple weeks ago--how can I make summer last as long as possible? Is it through farmer's market produce? Fresh brewed sun tea? The perfect cheeseburger?


I tried these methods, but sadly it just isn't working for me. I suppose the incoming rain and cooling temperatures are just going to require a change in mindset. It's the season for soups, stews, perhaps endless cookies and...pumpkin lattes?

I ran across a recipe for these [pumpkin spice lattes] a few days back and can't get enough! I've never tried the "authentic" Starbucks one, but its like drinking a mild pumpkin pie, and super easy to make with a bit of canned pumpkin. An espresso machine whips this up in a hurry (just steam the ingredients), otherwise the method listed on the site works just as well.

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broiled tomato and eggplant

I made broiled tomatoes to go with breakfast the other day; a quick, simple, and perhaps non-traditional breakfast food that comes together VERY quickly. It's also a great way to use up summer tomatoes. Depending on your individual preference, you may wish to broil the tomatoes for a few minutes for a cooked tomato texture.

Broiled Tomatoes

Ripe tomatoes, cored and halved
Olive oil
Salt and pepper

1. Set the oven to broil, 500 degrees.
2. Place the tomatoes cut side up on a baking sheet.
3. Drizzle with olive oil and season liberally with salt and pepper.
4. Broil tomatoes for 1 minute.

I am by no means an expert on Japanese cuisine. I do know they have a delicious miso eggplant side dish, though the Japanese eggplant is often cooked until soft (and slightly mushy). Until I find a real recipe for this dish, I'll continue to play around with different combinations for the miso sauce. This is my latest version; I like the combination of sweet and salty:

Broiled Japanese Eggplant

Japanese eggplant, in 1/2 inch lengthwise slices
1 tbsp white miso
1 tbsp mirin
1/2 tsp honey

1. Set the oven to broil, 500 degrees.
2. In a small bowl, combine the miso, mirin, and honey and stir until combined.
3. Place eggplant slices onto a baking sheet, then brush the miso sauce over each eggplant slice.
4. Broil for 2-3 minutes, until slightly browned. At this point, the eggplant should still have a bit of firmness to it.

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Farmer's Market Orzo Salad

I used fresh from the garden vegetables to throw together this pasta salad: zucchini and yellow squash. These plants yield huge quantities so it's always good to have a few more recipes in your summertime arsenal. I love this salad for its fresh color and all the cheese; I think its a great way to spice up some summer vegetables that become a bit bland and boring by the end of the summer.

Farmer's Market Orzo Salad

Ingredients

• 1/2 box orzo pasta (about 4 servings)
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 1 clove garlic, pressed
• 1 small zucchini, cubed
• 1 yellow squash, cubed
• 3-5 sprigs of thyme leaves
• 1 1/2 cups Parmesan cheese, grated

Method

1. In a large saucepan, cook the orzo in boiling water for about 9 minutes until cooked. Drain and set aside.
2. Using the same pan, heat the oil over medium low. Add the onion and garlic, stirring occasionally until caramelized, about 20 minutes. Season with salt and pepper to taste.
3. Meanwhile, prepare the vegetables and grate the cheese. When onions are ready, add the vegetables and thyme and stir, sauteing for three minutes, until the squash and zucchini are slightly cooked but still firm.
4. Add the cheese, then the pasta, and stir until combined. Season once more with salt and pepper to taste.
5. Serve warm or at room temperature.

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