Well, I’m back from my Spain/France trip. Wow—I basically stayed within a 100-mile radius of Collioure. Didn’t cover a lot of ground but I sure soaked in a lot of France: The Roussillon, to be exact. More on that another time.
Meanwhile, I’m back to my own kitchen here in Amerique profonde, and getting ready to enjoy midsummer produce….as I always say, you can cook like the French wherever you live, as long as you have great ingredients (and a great cookbook…).
I’ve selected five favorite recipes from the archives that showcase produce that’s available right now. Enjoy!
My supermarket has Bing cherries in spades–and they’re priced as if on a fire sale! Time to take advantage, with summer’s easiest dessert.
True. The French generally don’t use bulgar in their tabbouli (they use couscous). But I like getting those whole grains. This can easily anchor a fresh summer meal of cured meats and cheeses, by the way!
Every single ingredient in this great dish is in season right now (except maybe tomatoes….the best are yet to come). Take advantage. And if you’re not sure how to serve ratatouille, I’ve got you covered with this post on How to Serve Ratatouille.
Good heavens, the green beans at the market look heavenly…..I’ve taken a few fist-fulls home and this is what I’ll do with them.
Yup–it’s sweet-corn season here in Amerique profonde (the only place in America to call it “sweet” corn instead of just “corn.” You see, we have to distinguish it from field corn…..that’s for the barnyard animals.
That’s all for now. As the parade of produce continues to march through summer, I’ll be in touch with more great recipes. Stay tuned–follow me on Facebook to keep track of what’s coming up next.