Your perfect mid-summer feast.
Craft the perfect meal based on what's growing abundantly in California right now. You can find most of these ingredients at local farmer's markets across the state.
Appetizer - Heirloom Bruschetta
4 medium sized heirloom tomatoes (go for a variety of color!)
1 loaf crusty French bread
Dice the garlic and put into a dish with olive oil and oregano. Cut your bread and brush with the oil mixture. Place under the broiler until just crisped.
Dice the tomatoes, olives and green onions and toss together with olive oil in a large bowl. Right before serving, add in the basil and toss again. When the bread is done, scoop a generous amount onto each slice and serve immediately.
Starter - Fig & Melon Salad
Lay the proscuitto on a baking sheet and broil in the oven until just crispy. Dice the melon and figs into 1" chunks. Toss the arugula in olive oil, balsamic and salt to taste. Plate your dish by layering the greens over cooled proscuitto slices, adding the figs and melon along the sides. Shave the asiago onto the salad and grate some fresh pepper to finish.
Entree - Local Whitefish with Polenta & Summer Squash
Go to your local farmer's market or fishmonger and pick out whatever's freshest and local (or find it on Horsepower). I like a buttery halibut or sablefish out of Morro Bay.
1/4 cup grated parmesan cheese
4 crookneck summer squashes
Preheat your oven to 425 degrees.
Get your polenta going first. We use 1 cup as a base, but follow the directions on your box depending on how many you'll be serving. While that's cooking, chop your squash lengthwise (so you get long, narrow strips) and brush with olive oil, then toss in salt, pepper and oregano or your favorite herb. Lay on a baking sheet and bake for 15 minutes, until bottoms are slightly browned. Turn over and bake for another 15 minutes.
If possible grill your ear of corn. Otherwise, throw it in the oven with your squash and remove when done. Use a knife to remove the kernels and set aside. When the polenta is thickened, stir in your cheese and the corn kernels.
Start assembling your sauce. Heat up a pan with olive oil, capers and the juice from one lemon. Cook the fish until just flaky. Plate your polenta, then squash, and lay your fish on top with a generous scoop of sauce.
Dessert - Stone Fruit Pie
1 pre made 9" pie crust (you've worked hard all evening, so take a break!)
ripe plums, peaches and nectarines (you need enough for 5-6 cups of fruit total)
Preheat your oven to 450 degrees.
Slice your fruit and toss with lemon juice. In another bowl, mix together the cinnamon, nutmeg, butter and sugar, then toss into fruit. Layer into pie crust. You can either leave uncovered - this is a pretty pie - or do some latticework with your extra crust.
Bake for 10 minutes, then reduce heat to 325 degrees and bake for another 30 - 35 minutes.
jacobvanloon
ellievsbear
dailybridgerton
turnnoffyourmind
origamiaround
prguitarman
kianamaiart
