At the end of the summer you might notice your Italian American friends unable to play croquet with you for an entire weekend because they’re “making sauce.” I was always really jealous of this ritual.
Delicious martinis made from the juice of your garden-fresh tomatoes!
Mango iced tea.
What is the difference between Thai and Italian basil?
Zucchini Trifolati with cherry tomatoes and basil
Lemon Basil Dip is the perfect way to use up your crop of summer Basil and dress up your chilled shrimp or asparagus!
Genmai-cha smoked lychee with ginger and tea broth
Egg, green onions, beef and julienned ginger, the mise en place for Stir-Fried Beef with Ginger and Egg
Pepper crust beef fillet with pesto vegetable skewers
Freshly Churned Goat Cheese Ice Cream
Simple crisp using the last of the good fresh local strawberries.
saturn nectarine, red currant, raspberry and pistachio crumble with mace mascarpone cream
No Bake Blueberry Cheesecake
Brownies dressed with White Chocolate Stripes
Veggie French Onion Soup - All the taste and substance of the french classic
Skillet Smashed Potatoes. Who says sharing is fun?
Summertime mint and parsley salad with persian cucumbers
Unagi sandwich is eel-lish with avocado and tomato
Stir fried pork strips with capsicum in hoisin sauce. Unbelievably simple!
Triple G Chicken Tortilla Wrap: chicken, spinach, pickles, parsley!
Around here, fish can't taste like fish. This Lemon Baked Cod recipe tricks them every time.
Claypot Bak Kut Teh - Herbal pork broth
My new favorite summer staple. Homemade fresh mozzarella bocconcini in basil toasted almond pesto. Incomparably delicious and unbelievably simple to make.
Ok,ok more tamarillos, but these were worthy ......gorgeous in a red wine syrup and paired with coconut creamed rice. Heavenly!
Sweet and savory watermelon-feta salad. Perfect for a hot summer day.
Quick and Healthy Chicken and Basil Stir-fry
One type of decorative sushi, made with smoked salmon
Fig & peach tartlets, with earl grey crusts and custard flavored with orange blossom water.
The NY Times keeps raving about beets but has (imho) totally failed to provide us with any interesting ways to cook them. Move over boring Borscht! Beet gnocchi and ice cream are where it's at!