team scarpa believes summer in charlottesville is a wonderful little secret. the streets are quieter, the nights are cooler, and the farmer's market is overflowing with beautiful produce. and even though spending time in the kitchen may not be at the top of everyone's list, we've complied a few of our favorite recipes to share with you. check out Amanda's Tomato Pie recipe, which she was kind enough to bring in for lunch this week (pictured here — yum!), and find a few of our other favorites below.
Mobile Alabama Tomato Pie
- 1 deep Dish pie shell
- 4 tomatoes sliced
- 8-10 chopped basil leaves
- 1/3 chopped green onions
- 1 cup mozzarella cheese, 1 cup sharp cheddar, 1 cup mayo
bake pie shell according to directions & set aside to cool. layer tomatoes in pie shell until covered. sprinkle basil, green onions, salt and pepper over tomatoes. whisk together cheeses and mayo and spread on top of tomatoes. bake at 350 degrees for 30 minutes until bubbly and golden
Our favorite summer go-to side — and my boys LOVE it.
from Gourmet Magazine
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cider vinegar, maybe a tiny bit more
- 1 1/4 pounds tomatoes, cut into pieces
- 1 bunch of scallions, chopped - keep the white parts and the greens separate
- 2 tablespoons butter
- 4 cups corn cut from the cob— silver queen if you can get it!
whisk the oil, cider vinegar, and toss with the tomatoes. season with salt (about 3/4 tsp) and some pepper to taste. cook the white part of the scallions in the butter in a heavy skillet, season with salt and pepper. stir occasionally until golden. this will take about 5 minutes.
add the corn and saute until about tender. roughly another 5 minutes. transfer to a serving bowl and let cool a bit. stir in the tomatoes and scallion greens and serve.
amazeballs kale caesar salad! made it twice this week. used feta both times. added leftover prime rib for a steak salad one night. make sure you use the thyme when you roast the onions. I don’t know if turning on the oven to 500 degrees really counts as a summer recipe, but I don't care because this is delicious.
Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata
- 1 1/2 tablespoons lemon juice
- 1/2 tablespoon rice wine vinegar
- 12 capers, roughly chopped
- 1 or 2 large anchovies, roughly chopped
- 1/2 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
- 1 sweet onion
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 1/2 tablespoons extra virgin olive oil, divided
- 2 to 3 slices day old bread
- 1 buch lacinato kale
- 2 slices thick cut bacon
- 1/2 cup ricotta salata or feta cheese (amy highly recommends feta)
for the salad dressing: place lemon juice, rice wine vinegar, capers, anchovies, mustard, and worcestershire sauce in a blender and mix until smooth. with the blender running, slowly add olive oil until mixture is emulsified. taste the dressing and season with salt and pepper to your liking. set aside.
for the salad: preheat oven to 350 degrees. cut onions in half, then slice in half moons about 1/4-inch thick. place onions, thyme, rosemary, 1/4 teaspoon salt and pepper on rimmed baking sheet, and drizzle with 2 tablespoons olive oil. mix with your hands until onion slices are coated with herbs. place pan in oven and roast for about 60 to 75 minutes or until onion slices have turned golden and soft and are caramelized.
cut bread into large bite-sized cubes. heat 1 1/2 tablespoons olive oil in large heavy pan (we like a cast iron skillet). add bread cubes to skillet and cook over low heat, turning occasionally, until toasted and golden. remove from skillet and sprinkle with salt while still warm. set aside.
wash kale in cold water and rinse several times to remove dirt and grit. dry kale with paper towels. remove thick stems from kale and roll kale leaves into long cigarette-style rolls. cut kale into very thin strips. ddd kale to salad bowl or serving plate. Pour 3/4 of the salad dressing over kale and toss with tongs until all leaves are coated.
while onions are cooking, slice bacon lengthwise and then cut into 1-inch pieces. sauté bacon in small skillet over medium low heat until cooked and crunchy. Pour hot bacon onto kale. add a spoonful of rendered bacon fat on to the kale, if you like (we do). remove onions from the oven and add them and any juices to kale. mix thoroughly with tongs -- the hot onions and bacon will slightly wilt the kale.
add croutons and ricotta salata or feta to salad. pour in reserved salad dressing if salad looks a little dry and toss again. taste and adjust seasonings if needed. we don’t know if turning on the oven to 500 degrees really counts as a summer recipe, but we do not care because this is delicious.
Peach & Tomato Panzanella Salad
- 2 tomatoes
- 2 peaches
- 1/2 loaf french bread
- 3/4 cup torn fresh mozzarella
- 1 garlic clove
- 1 tablespoon red wine vinegar
- juice of 1 lemon
- 1/4 cup + 1 tablespoon olive oil
- 1/4 cup chiffonade basil leaves
- 1 tablespoon minced mint leaves
preheat oven to 375 degrees. tear french bread into medium sized pieces and place on a rimmed baking sheet. toss with 1 tablespoon olive oil, salt, and pepper until every piece is lightly coated. toast for 10 - 15 minutes until bread is slightly browned. set aside.
remove the core from the tomatoes and cut into wedges. place tomatoes in a medium sized bowl and toss with 1/2 teaspoon of salt. allow tomatoes to sit for 15 minutes, this will help remove any excess liquid so the salad does not become soggy. drain off excess liquid.
remove pits from peaches and cut into wedges. place in same bowl as drained tomatoes. Add torn mozzarella, bread, and herbs.
whisk together garlic, red wine vinegar, lemon juice, and olive oil in a small bowl. pour vinaigrette over salad until just moistened. garnish with basil leaves and serve immediately, you don't want to bread to get too soggy.
I love making cold soups in the summer! often you don't have to spend any time near a stove, and for this one, it's just a little stove time upfront. as with most soups, it gets better with time — I usually let it sit in the fridge for a day or two before I begin to enjoy it (and for this, you add the salmon when serving, so you don't run the risk of salmon going bad in the soup). perfect for lunches. use vegetable broth instead of chicken broth. when simmering the cucumbers & potatoes, keep it to a low simmer, otherwise you'll cook the hell out of the cucumbers. be generous with salt, dill, and crème fraîche (can also use sour cream).
Chilled Cucumber Soup with Salmon & Dill
- 1 1/2 tablespoons butter
- 1 cup chopped onions
- 4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
- 1 8-ounce russet potato, peeled, cut into 1/2-inch dice
- 3 1/2 cups low-salt chicken broth (I use vegetable)
- 3 large fresh dill sprigs plus 6 tablespoons minced fresh dill
- 1 teaspoon (or more) salt
- 1 cup crème fraîche or sour cream
- 3 ounces smoked salmon, cut into 1/2-inch pieces
melt butter in heavy large pot over medium heat. add onions and sauté until slightly softened, about 3 minutes. add cucumbers and potato; stir 1 minute. add broth, dill sprigs, and 1 teaspoon salt.
increase heat and bring to simmer. reduce heat to very low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes (or less time, depending on your stove).
working in batches, puree soup in processor until smooth. return to pot. cool 15 minutes. whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. cover and chill until cold, about 4 hours. (can be made 1 day ahead. keep chilled.)
when serving, add pieces of smoked salmon and more crème fraîche and minced dill.
my favorite thing to make in the summer is...RESERVATIONS! because some days it is too hot to even look at the stove.
whatever you're making this summer we hope you enjoy with your friends and family. and if you make any of these recipes let us know. we would love to see a picture and hear how it went!