The summer edition

Keep cool calm and collected with a riff on Caesar salad and poblano pasta

Photo courtesy of Hilary Meyers Photography

In the months where it’s still hot after the sun sets, I seek meals that won’t stick to my ribs, leaving me feeling sluggish and bloated. Summer ingredients shine brightest in light, simple preparations. Adding a few fresh, seasonal touches to stand-by recipes ensure that they not only taste delicious but leave you feeling refreshed and full of energy. Here we’ve listed two simple recipes that pair well for a weeknight’s dinner:

The tomato Caesar salad is a summer-time showcase at our local beaches and shore towns. Farmer’s markets and produce stands are bursting with a variety of locally grown tomatoes, from heirloom to pomodoro, Roma to cherries, etc.. The Caesar dressing is one I’ve used for years, and continues to be a favorite amongst guests and clients. It’s an umami-packed, creamy dressing that pairs beautifully with the acidity and sweetness of peak season tomatoes.

The campanelle takes advantage of two other peak-summer veggies: poblano peppers and sweet corn. The three components are bound together with a delicate almond sauce, complimented by the slightest hint of garlic and olive oil, and finished with a fresh grating of Parmigiano-Reggiano. 

I like to serve these plates together when hosting friends and family for dinner. The pair is a versatile combination; a vibrant colored spread that wows at the dining room table, or as a casual set up outside. Serve the pasta just warmer than room temperature, the salad chilled, and accompany the food with a cold pitcher of lemon soda. Oh, sweet summer time!