DETAILS + RECIPES:
Summer Squash and Onion Gratin with Garlic Chive oil and Lime. Trim squash and chop into somewhat even chunks (no need to peel it). Peel and thinly slice onion. Use your hands to coat squash and onion with salt, pepper, and lime zest/juice. Finely chop garlic chives (or regular chives). Mash chopped chives and olive oil with a mortar and pestle. Taste. If it's too pungent, add some more olive oil. Generously drizzle chive oil over the squash. Use your hands again to combine. Finish off with bread crumbs, grated parmesan cheese, and quarter-sized dollops of butter. Bake at 375°F until top is crisp and brown and the squash is just tender. Eat right away. OR use as the base for a pasta sauce. OR serve in a pita with yoghurt, cucumber, and garlic chive oil raita (topped with chopped mixed herbs).
These are Bella's summer aspirations involving peaches. The smudged final item on the list is "grilled peach salad." She added it for me. Reluctantly.
Galette of Nectarines and Foraged Plums. Store bought (always) puff pastry. Macerate pitted stone fruit with lemon juice/zest, salt, vanilla, and a vigorous sprinkling of turbinado sugar. Maybe a splash of Grand Marnier? Paint the edges with a mixture of 1 egg + 2 tablespoons heavy cream. For extra crunch, coat glazed edges with more turbinado sugar. Bake at 375°F until fruit is bubbling and puff pastry is crisp and lightly browned. Eat the galette for breakfast topped with crème fraîche. Or ice cream. Ice cream for breakfast. Fuck yeah. It's summer.