In Season
A Taste of Tomato & Fresh Herbs
Winter, spring, summer and fall. Each season comes with its own distinct flavor and its own unique fruits and veggies to savor. As many look to tap into the bounty of local producers, we introduce you to In Season, a space for recipes that use ingredients that are fresh off the vine or fresh picked to enjoy.
CHERRY TOMATO PESTO SALAD WITH PEACHES & MOZZARELLA, SERVES 4 TO 6
During the summer, tomatoes and basil are the perfect partners in all things delicious. As these two come into season, peaches are also in their prime. The combination is magic. For variety, substitute the basil pesto with spinach caper pesto, kale olive pesto and spinach cilantro lemon pesto. Then feel free to substitute nectarines, blackberries or cherries for the peaches in this salad. The dressing can also be tossed with lettuce, arugula or even apple slices. Summer abounds with produce, so bring it all into this salad bowl.
INGREDIENTS FOR THE DRESSING
2 T. basil pesto
2 T. white vinegar
3 T. extra-virgin olive oil
1 t. honey
Salt, to taste
INGREDIENTS FOR THE SALAD
10 ounces cherry tomatoes, halved
2 peaches, peeled, cut into 1-inch chunks
6 ounces fresh baby mozzarella cheese balls (bocconcini or ciliegine), drained
1 bunch fresh basil leaves, about 20 leaves
½ cup shaved Parmigiano-Reggiano
PREPARATION
In a small bowl, combine dressing ingredients. Place tomatoes, peaches and mozzarella on a large plate. Drizzle with dressing. Garnish with basil leaves and cheese. Serve immediately.
Pesto
I make pesto often, especially in the summer. Technically Pesto alla Genovese is made up of crushed basil, garlic, Parmigiano-Reggiano, pine nuts and olive oil. However, when we first moved here 23 years ago, basil and pine nuts were not as readily available in the local grocery stores and there were not as many brown trucks making deliveries. I started substituting spinach for basil and other nuts for the pine nuts, and I’ve continued to this day. As I began to substitute the real ingredients of pesto, I came up with including capers and olives and replacing the Parmesan cheese with Manchego and Romano.
One of the easiest meals I make for dinner is pesto with pasta served with a side salad. Pesto can also be spread on bread, topped with some cheese and broiled, used for a dressing on a salad or dolloped on baked potatoes along with sour cream, chives and bacon.
As the summer season comes to an end, make several batches of pesto and freeze them in small containers for a reminder of sun and warmth when temperatures drop here under the Big Sky.
BASIL PESTO, makes about 1 cup
INGREDIENTS
2 c. fresh basil leaves
1/3 c. pine nuts
3 cloves garlic
½ c. freshly grated Parmigiano-Reggiano cheese
½ c. extra-virgin olive oil
Salt, to taste
PREPARATION
Into a food processor bowl, add basil, pine nuts and garlic. Pulse several times until garlic and nuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.
SPINACH CAPER PESTO, makes about 1 cup
INGREDIENTS
4 c. spinach leaves, packed
½ c. raw pistachios
2 T. capers
½ c. grated Parmesan-Reggiano
½ c. extra-virgin olive oil
PREPARATION
Into a food processor bowl, add spinach, pistachios and capers. Pulse several times until nuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.
KALE OLIVE PESTO, makes about 1 cup
INGREDIENTS
4 Lacinato or Dinosaur kale leaves, stems removed, coarsely chopped
½ c. raw cashews
½ c. Castelvetrano olives
½ c. freshly grated Romano cheese
½ c. extra-virgin olive oil
PREPARATION
Into a food processor bowl, add kale, cashews and olives. Pulse several times until nuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.
SPINACH CILANTRO LEMON PESTO, makes about 1 cup
INGREDIENTS
1 c. spinach leaves
1 bunch cilantro, about 4 ounces
½ preserved lemon, rinsed with water, seeds removed
½ c. walnut pieces
½ c. grated Manchego cheese
½ c. extra virgin-olive oil
PREPARATION
Into a food processor bowl, add spinach, cilantro, lemon and walnuts. Pulse several times until walnuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.
