At Your Request… A Feast of Summer Flavor

Summer time is all about produce for me. Whether I’m buying it from the local farmer’s market, or I’m pulling it fresh out of my own garden, I live for the freshness of this season. A few of my seasonal faves are: good old Jersey tomatoes, basil in huge bunches, zucchini longer and thicker than my forearm, and sweet, juicy peaches. Here are a few of my go-to recipes that highlight these delicious ingredients.


Tomato Pie

This is not a pizza, let me just state that up front! It’s an actual pie, filled with 3 main ingredients- tomatoes, basil, and cheddar. If you’re looking for something savory and decadent to serve for dinner or liven up a BBQ, might I humbly suggest this lovely little pie.

  • 6 large Jersey tomatoes (if you can’t get your hands on them a nice beefsteak will do the trick)
  • 15 large fresh basil leaves, whole
  • 8 oz extra sharp cheddar
  • 1 pie crust (I buy Pillsbury roll-out crust but any will do)
  • 1/4 cup flour
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste

First get some paper towels and lay them out on a flat surface- 3 squares in length should do. Slice your tomatoes in thin slices. Lay them on the paper towel individually. The goal is to remove some of the moisture from them so that the pie isn’t too runny. Once you’ve finished slicing, cover the tomatoes with another row of paper towels. Let them sit for about an hour.

In the meantime you can shred your cheddar, press your pie shell into your pie dish, and preheat your oven to 350 degrees.

Remove the paper towels from the tomatoes. Sprinkle the tomatoes with a little flour. Arrange about 6 of them in a circle around the bottom of the pie. Drizzle olive oil around the tomatoes. Take about 5 leaves of basil and place them around the layer. Next, salt and pepper. Take 1/3 of the shredded cheddar and sprinkle over top. Repeat this process 2 more times.

Bake in the oven for about 20 minutes or until the top is bubbling. DO NOT CUT INTO IT IMMEDIATELY! Let it cool for about 15 minutes. Then serve. Enjoy!


Lemon Parmesan Zucchini

Simple. Delicious. Easy. This is a side dish that takes no time to prepare and is bursting with flavor! Check it out.

  • 2 large zucchini
  • 1 lemon, juiced and zested
  • 2 cloved garlic, minced
  • 1/4 cup parmesan
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

Preheat oven to 375 degrees.

Slice the zucchini into thin rounds. Place them on a baking sheet and drizzle with olive oil. In a small bowl combine lemon zest, garlic, parmesan, salt, pepper, and Panko breadcrumbs. Sprinkle the mixture over the zucchini. Bake for 15-20 minutes or until the zucchini is fork tender. Once out of the oven dress with lemon juice and serve. Mmm… my mouth is watering just thinking about it.


Grilled Peaches with Honey and Goat Cheese

And now it’s time for some dessert! This is so simple and easy I hesitate to call it a recipe. And I know you’re thinking- goat cheese and peaches?? Yes, goat cheese and peaches. The salty, creaminess of the cheese up against the sweet, tartness of the peaches is just divine (this is where having an interesting cheese in your fridge on a regular basis pays off). A drizzle of honey and a pinch of cinnamon give it that extra edge. And if you’re feeling extra adventurous, throw a basil leaf on that sucker. Trust me, you’ll thank me later.

  • 4 peaches, halved, pit removed
  • 1/8 cup sugar
  • 3 tablespoons honey
  • 1 pkg of goat cheese, soft (about 4 oz)
  • 1 1/2 teaspoon cinnamon
  • basil (optional)

Heat your grill to medium heat. Sprinkle the peaches with sugar- just enough to help them caramelize. Place the peaches cut side down. If your peaches are super ripe, leave them on for about 7-9 minutes. If your peaches aren’t as ripe, let them hang out for about 15-20 minutes or until they start to feel soft. Take them off the grill when they’re soft. While you’re waiting, mix together the goat cheese and the cinnamon. Once the peaches are off the grill, put a spoonful of the goat cheese mixture in the center of the peach half. Drizzle with honey and top with 1 medium basil leaf. Serve immediately.

I hope that these recipes sound as good to you as they do to me. Hey, they could even be a delicious meal!

Do you have an ingredient that you’re not sure how to use? A veggie you can’t think of a thing to do with? Post a comment below and I’ll help you figure it out!

2 Comments (+add yours?)

  1. Trackback: Cold Orzo Salad with Caramelized Fennel & Goat Cheese | Seattle Foodshed
  2. Trackback: Grilled Peaches with Honey | Fit and Fab Life!

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