Tomato sauce with sweet onions and fresh herbs

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.

[read more…]

{ 0 comments }

Pappardelle with zucchini ribbons, tomatoes and fried capers

The ultimate summer pasta! Here, young zucchini are shaved in ribbons that are the same size as the pappardelle. They don’t just add a lovely crunch to the dish; they make it so much lighter as well. The sauce is made with flash-sautéed tomatoes and pan-fried basil, which in turn bring depth and loads of flavor. Finally, the pasta is garnished with fresh goat cheese, fried capers (irresistibly salty!) and a beautiful lemon-infused oil.

[read more…]

{ 6 comments }

Chilled sweet corn soup with coconut milk

This chilled soup captures the essence of sweet summer corn in the most magnificent way – it’s as pure as can be, and all about the corn. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety.

[read more…]

{ 2 comments }

Summer chopped salad with cilantro-lime vinaigrette and crispy chickpea croutons

With the blistering heat of summer days, eating light becomes a necessity… and one-stop salads are the answer! Today’s chopped salad is a perfect example of the kind of meal I love to serve during the summer months – flavor-packed, refreshing and easy to digest, yet hearty enough to leave you entirely satisfied.

[read more…]

{ 2 comments }

Apricot clafoutis with almonds

Clafoutis is my go-to dessert whenever I need to feed a crowd – with something made quickly. But this one is special: it’s chock-full of ripe apricots, and wonderfully light to boot. Plus, the almond slices and Turbinado sugar, sprinkled on top just before it’s baked, give it an addictive crunch.

[read more…]

{ 3 comments }