Summer is here.
My all time favorite peaches come from Dwelley Farms out of Brentwood, there is nothing else like them. Juicy, white, sweet gems. Stone fruit season is the symbol of summer and all my favorite things, especially the 4th of July. I love the tradition of fully enjoying my home town, biking about and playing tourist for the day. Summer Solstice starts the celebration of beach days, longer sunshine hours, and alfresco dinners.
flank steak cubes. roasted summer squash. grilled peach salsa. shishito peppers
lime+tequila+basil+kiwi
Ah-mazing
Grilling peaches caramelizes the natural sugar in the peaches with the added flavor from the grill. Cut the peaches in half, remove the pit, add a little olive oil to the grill and leave on for 8-10 minutes. While the peaches are grilling:
dice 1-2 cloves of garlic
half a red onion also diced
chopped cilantro
1 jalapeño, seeded and diced
1 serrano pepper, seeded and diced
Combine ingredients with fresh lime juice and the cooled peaches
For the flank steak cut into cubes and season with salt and pepper. Use a cast iron pan to cook until done.
Summer squash is my favorite, pretty and yummy. Season with salt and olive oil and throw on the grill or use your broiler.
I wish I could quote my dear friends, because I think they said it was “the best meal ever” but I had one to many delicious kiwi/lime margaritas and I cannot recall their exact words.
brigitte in the kitchen 