seasonal, modern, exuberant
This is a wonderful alternative to the classic tomato sauce with basil. I love to make this sauce at the peak of summer, when my herbs are thriving – chopped together and sautéed before the tomatoes are added, they infuse the sauce with their magical aromas. The sweet onions bring depth to the dish, while accentuating the tomatoes’ natural sweetness.
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It’s amazing what two small chipotle can deliver… A drizzle of this oil, brimming with the pungent aromas of the spicy, smoky peppers, instantly brightens any dish you pour it on. It’s fabulous with grilled veggies, and it’s absolutely superb drizzled on this pizza with grilled kale, smoked Gruyère and sweet corn.
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What’s most enticing about grape and cherry tomatoes is that, unlike their big sisters, even the store-bought kind can be quite flavorful. Nowadays, most crops are grown in greenhouses and deliver lipstick-red specimens that are sweet and tangy, any time of the year.
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Because ramps are only available for a few short weeks at the beginning of spring, you have to relish them while you can. Today, the dainty wild leeks find their way into a truly delicious pesto.
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Pickling is a delightful way to enjoy vegetables. It preserves their freshness and texture, and adds a juicy tanginess to them – and asparagus make super-delicious pickles! Since the spring shoots are pickled raw, they remain crunchy. Plus the pickled juices in this recipe lend their alluring flavors to the tender stems. Indeed, the asparagus turn out to be as addictive as candies.
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