"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
Thank God for Maine lobstah — Lobster Tortellini with Sautéed Summer Veggies. I kept it simple with lemon juice, olive oil, garlic, red pepper and parmesan. This would also work well with some butter and/or fresh parsley. The heirloom tomatoes were bursting with flavor and color — the perfect addition and perfectly in season. Because the lobster was leftover from the Fourth of July and already steamed and picked clean, this dish was super easy to assemble.
It’s almost summer and I’ve been procrastinating writing these parts a wee bit — the descriptions. I made this Spring Veggie Quiche a handful of times during May. I like making quiche crustless unless I’ll be able to consume it in all its glory within a day or two before the crust soggily breaks down. Making the quiche crustless results more like a large omelet, but it retains all of the flavor. Asparagus, zucchini, squash and tomatoes are abundant in the summer and spring. Roasting the veggies enhances all of their natural flavors to be juicy and tender. Tossing them into a quiche with sharp and pungent parmesan only makes things better.
This dish was bright. I’m not sure how else to describe accurately describe it, but I think bright has just the right connotation: vibrant, citrusy and light. With summer (quickly) coming to an end and late summer vegetables in abundance, I give you Summer Stir Fry. I was inspired to slice the ears of corn into medallions after seeing Martha do it. (Ms. Stewart and I are obviously on a first name basis.) Shrimp always seems to be a lighter option than chicken or steak and it’s a fun way to incorporate seafood. The summer veggies and shrimp were tossed with a lovely Garlic Scape Pesto in Curry from the Ithaca Farmer’s Market. Plate with baby spinach (and maybe some crusty bread and white wine) and bon appétit!
Eat Drink Savor Repeat 