Summer

Sweet summer strawberries at their peak flavor combine with the buttery creaminess of ripe avocados to deliver one stunning salad. Just toss it all together with a simple lemon vinaigrette for a great seasonal salad.

Simple Lemon Vinaigrette

1/2 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 teaspoon honey or agave nectar
1/2 teaspoon mayonnaise
Salt and pepper
Pinch cayenne
3 tablespoons extra-virgin olive oil

Last Summer I spent my birthday up in the Napa valley. I stayed at a spa, went wine tasting and ate out, of course. It was sunny and relaxing and just a little bit indulgent. I had a terrific time and especially terrific meals, the highlight of which was a cool creamy soup at chef Douglas Keane's restaurant Market, in St. Helena.

Frankly the soup ingredients sounded like a spa treatment--yogurt, cucumber, avocado, was it a soup or a facial? Inspired to create my own version I gathered a whole bunch of fresh green ingredients and started experimenting. If your cold soup repertoire consists of gazpacho, try this one on for size. It's a great solution for dinner on a hot night, especially since it can be made in minutes and without heating up the kitchen. 

The classic triumvirate of tomato, basil and mozzarella is nothing short of divine. I can just imagine Michelangelo snacking on this delicacy whilst carving the David statue. The salad is such a quintessential, Italian dish yet it has become a major part of the American summer menu – especially with the resurgence of heirloom tomato growing!

My Georgia Caprese Salad has a fun origin and pays homage to the old adage “necessity is the mother of invention.” The necessity of mention was supper. A light summer supper for yours truly alone. I was hot. I was tired. I did not want to cook – the thought of being around more heat was as tempting as repeatedly running into the back porch screen – head first mind you – like the bumble bee was doing. My family was scattered with other activities, travel or who knows what and Ol’ Jimmy was home alone – and hungry!

Not only was the thought of cooking with heat unappealing, the thought of eating something hot was equally unappetizing. Enter the “necessity… invention” moment. I rummaged through the fridge and saw I had a block of Pepper Jack cheese from M&T. I said to myself, “Self, you can at least have cheese and crackers.” Then I got to thinking – a dangerous pastime.

I'm a little bit disappointed.  You see, I have always been told when you live in the country, during the summer season, you must lock your car doors.  Not because someone will steal your car but because they will fill it up with bountiful amounts of zucchini they have grown in their garden.

What?

Well, I've purposely left my car doors open for days and days now and NO ZUCCHINI!  Nothing.  Nada.  Where is it people?

I'm not sure what the problem is, I would treat the zucchini so well.  I would pan-fry it, make zucchini fries, make some desserts...some breads.  I would even share my treats.

So what's the problem...where's my zucchini?!

Well, it could be, a) I don't live far enough out in the country or b) folks on the golf course don't grow zucchini in their backyards.  I'm thinking it's b.  Bummer.