This is a versatile cake recipe that works well with whatever fruit is in season. The sweet/tart combination of the pluots is especially good in this cake, but cranberries, blueberries, or blackberries would all be delicious. I would use as much fruit as is needed to cover the bottom of the pan. With berries, I’ve found that to be about 12 oz of fruit. This cake can also be used with cornmeal instead of polenta. I really like the texture the polenta adds, but it is still delicious with regular cornmeal. This cake works best in a non-stick cake pan, but any cake pan or oven-safe skillet will work.
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Peach Arugula and Farro Salad
Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
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Cacao Nib Sugar Cookies
I commonly find myself with leftover sucrée dough. The dough recipe makes enough for a 9-inch tart but I almost always make the 6-inch tart, which is a nicer size if you aren’t hosting a large party. I could scale my dough recipe down…or I could make these cookies with the scraps. It isn’t a hard choice. You would even be justified in making an entire batch of dough just for these cookies.
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Roasted Summer Veg and Potato Herb Salad
This herb and vegetable focused potato salad is a great addition to the summer table. I like to combine everything when the potatoes are hot, so that the goat cheese gets a little melty and coats everything. It makes for a slightly messier appearance, but a more balanced bite. I like the tang that the goat cheese adds but you could also use feta or leave the cheese out altogether. The dish will still come together just as well if the ingredients are at room temperature. This salad is delicious cold, making it a great dish to make up ahead of time or to share with friends at a BBQ. Either way, this is a dish best served outside. Enjoy!
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Basil Pesto
Basil is one of my favorite summer smells. In addition to adding it to just about everything I eat in the summer, I love making pesto. Basil Pesto is a classic summer staple and one that freezes really well. Basil plants are prolific producers, so I like to make large batches to freeze and use later. Whenever I have enough basil on hand, I’ll double the quantities below. Basil Pesto is traditionally made with pine nuts, but I’ve always used walnuts. Pine nuts are a little too pricey for me and I love the flavor of walnuts. Whether you use pine nuts or walnuts, the important thing is that they’re toasted dark.
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Spring Escarole Salad with Radish and Sprouts
The anise flavor of tarragon, the slightly bitter lettuces, and the crisp radishes make this salad a refreshing meld of winter and spring produce. The tarragon can be toned down if you don’t care for anise but it is balanced really nicely alongside the dill. This salad makes a delicious lunch or light dinner and would be perfect alongside grilled chicken.
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Croutons
Homemade croutons are a fun and favorite addition of mine for salads, soups, and snacks. I like to keep an eye on the discount shelf at the back of my grocery store and pick up a stale loaf of bread to use for croutons when I see one. If you don’t have stale bread, it’s fine to use fresh, but they may take a minute or two longer to bake. The texture of sandwich bread doesn’t work well for these so I like to keep a loaf of bread handy in the freezer. Homemade croutons are easy and always worth the couple minutes it takes to make them!
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Hard Boiled Eggs
Hard boiled eggs make a great addition to salads and sandwiches and are a great snack on their own. There are a lot of different ways you can hard boil an egg and lots of people have tips and tricks they swear by, but this is the method I’ve found that works most consistently for me. You can cook as many eggs as will fit in a single layer at a time. Eggshells are porous and the longer they’re able to sit in the ice water, the easier they’ll be to peel.
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Tortilla Chips
Homemade tortilla chips are a fun addition to any salsa, guacamole, or soup. These are simple, come together fast, and are always fun to eat. Aleppo, cumin, and salt are my favorite toppings and I’ve included some suggested measurements for one full tray of chips. The customizable nature of chips is part of what makes them so fun, so don’t be afraid to toss them with your favorite spices.
The most important thing when baking chips is to make sure they aren’t crowded on the pan. I usually do two or three rounds of baking to ensure they have plenty of space. Chips that are overcrowded bake unevenly, so it’s worth it to take the time to space them out.
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Warm Potato Salad with Arugula and Blue Cheese
This dish is delicious in its simplicity. It comes together quickly and despite its short ingredients list, is bold in flavor. This is a favorite dinner of ours and is easily adapted to whatever greens or soft cheese we have on hand.
Since there are so few ingredients, it’s important that the texture of the roasted potatoes be both crisp and creamy. All of the cut potatoes should be about the same size so that they roast evenly. I like cutting each half into quarters, see the pictures below for reference. Starting the potatoes on a hot baking sheet will help you get that crisp exterior crunch.
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