SUMMER COOKING

I have totally been inspired by local, fresh produce lately. Unlike any other time of the year, summer makes me want to eat clean, fresh, bright and beautiful flavors. Recent trips to Avila (mostly made by my very generous Dad) have provided us with to-die-for corn, juicy nectarines and peaches, fragrant basil, and gorgeous cauliflower.

All of these have been delicious but nothing can compare to the HEIRLOOM TOMATOES! I have never before been so in love with tomatoes. One of Tom's maintenance guys at the course grows oodles and oodles of tomatoes and to my delight Tom came home not once, but TWICE, with a large box of gorgeous Green Zebras, Grapes, Kentucky Beefsteaks, Brandywines, Goldies, German Stripes, and who knows what else! blemish-free, crack-free...and absolutely perfect and delicious.

I have built several dinners around these lovelies and am sad to see them go. I was informed Sunday night that the tomato season had ended so immediately snatched up all that were left.

Thus far i have made Halibut with an Heirloom Salsa, Tomato Vinaigrette, Heirloom Panzanella Salad (inspired by a dinner at FlatBread), Bruschetta, Greek Salad, Warm Heirloom Tomato Orzo and Caprese Salads. Each and every one of these were better than the next...and I'm not tooting my own horn because the ingredients were the stars here!

As i sadly bid farewell to Tomato season i leave you with the Tomato Vinaigrette recipe...try it before they are all gone!

HEIRLOOM TOMATO VINAIGRETTE

1/4 cup Tomato, diced

2 TBS Red Wine Vinegar

2 TBS Olive Oil

2 Tsp Shallots, minced

1 Tsp Dijon Mustard

1 Tsp Sugar

S/P to taste
4 cups Tomatoes (if using cherry or grape leave whole, otherwise med chop)

1/4 cup Basil, chiffonade

Puree first 6 ingredients in your handy dandy Cuisinart mini mixer (if your lucky enough to have one). Season with salt and pepper to taste and set aside.

In a sauce pan over medium high heat add 2 TBS of olive oil and add the 4 cups of tomatoes. Cook until the tomatoes start to burst or you see them softening slightly. Remove from heat and let cool for 2 minutes. Combine the tomatoes with vinaigrette, add the basil and you're good to go!

Serve over a salad or even your favorite fish or chicken.

DEE & LISH!