This is the kind of meal that personifies summer. It’s light, fresh and simple. It relies upon the best ingredients available because there are so few of them. It’s easy but heart satisfying. While I look forward to the root vegetables, hearty greens and warming foods that symbolize fall, I must first say goodbye to summer. This was one of those goodbye meals.
Awhile back my aunt made Ina Garten’s Orzo with Roast Vegetables as a side dish with dinner. Light and lemony, it was perfect for summer. I decided to make a version of this dish as a main dish the other night. I added in more veggies and changed the recipe a bit but the concept remains the same. A bowl of this orzo and a glass of rose are perfect for a hot summer night.
I went to my favorite market in Paris yesterday. The one I wrote about HERE. I was so happy to see all the summer fruits and veggies (tomatoes!!!) and a brought home a whole slew of favorites. Amongst them was a perfectly ripe avocado, a few peaches, a head of fresh, young lettuce and half of a roast chicken. You know how the idea of a meal starts to form in your head as you shop? That’s what happened to me. I thought of this epic salad and went home to make it. Luckily it live up to the idea in my head. Next time it’s hot and you don’t want to cook, make this instead. It’s fast, easy and so delicious!
Zucchini is an interesting vegetable. I feel like it changes its flavor by cutting it in different ways. With pasta, I really like zucchini ribbons. Sautéed very briefly they retain a bit of their crunch and add a nice texture. I like to make easy summer pastas with sauces that require barely any cooking if any. This is the kind of dish you can throw together in a flash and it is healthy, fresh and bursting with flavor. What is your favorite summer pasta?
Do you ever have leftover pasta that you don’t know what to do with? If you reheat it and sauce it, the result is a mushy, congealed mess. One great solution is to fry it with a bit of olive oil. It becomes crunchy and golden on the outside but tender inside. Top it with your favorite sauce or just some grated parmesan. It’s so good you might start making leftover pasta on purpose!
This is one of those dishes that just came together by accident. I was planning on simply roasting the sweet potato and steaming the green beans. Super simple and not very inspiring, I know. Then I remembered THIS stir-fried sesame asparagus that I have made before. It’s a delicious mix of salty and sweet and the sesame seeds add a nice crunch. This recipe is a variation on that one. I added a bit of heat and bit of bitter vinegar to better balance the flavors. The result is a delicious and much more interesting side!
When I started this blog, I did not imagine that I would be posting about omelets. I was back in my pre-MBA life. I had time to cook elaborate meals, a kitchen that could support me and plenty of space to entertain. Fast forward to my life in Paris and everything has changed. I am insanely busy even in the evening, I have a teeny tiny Parisian kitchen and no space to have people over. When I meet up with friends we go out to eat. I cook for myself most weeknights squeezing this beloved activity in-between management accounting and strategy homework. So I write about omelets. I write about meals that are sustaining, healthy, tasty and fast. I write about what I eat and I remember that sometimes simplicity is best.