Summertime, and the eatin’ is amazing

It’s summertime. Time for great produce.

This weekend my sister was in town and we enjoyed the summer harvest. We made our food and consumed everything outside, something worth cherishing in Seattle.

The weekend lineup? First up we had a caprese salad of sorts. I chopped up tomatoes, avocado, fresh mozzarella, basil and purple cabbage. I dressed the salad with a mixture of olive oil, balsamic vinegar, salt and pepper. I never thought I would say this, but the cabbage was the critical ingredient because it gave the salad a much needed crunch.

 cabbagesalad

Next up was another salad that included lettuce, three types of roasted beets (from the farmer’s market), apricots, candied pecans and herbed goat cheese. Again, I drizzled the salad with balsamic vinegar and olive oil.

beetsalad

And finally, Sunday morning we enjoyed a stack of pancakes with fresh blueberries.

blueberrypancakes

What a great weekend! There are many great restaurants in Seattle, but we enjoyed staying home and eating summer food al fresco. Our homemade meals where peaceful, complete with bird chirps and water trickling, tasty (not the birds, but the food), less expensive than a restaurant and the parking was free. You can’t beat that.

Ah… summertime. When the eating is amazing.

Cabbage

After getting some great cabbage suggestions last week, I’m inspired to eat more cabbage. Cabbage is cheap and has a wonderfully long fridge life; a great frugal vegetable.

Recipes

I adlibed the salads so I don’t have a recipe to share. If you don’t like goat cheese, gorgonzola or bleu cheese work great with the fruit and candied nuts in the second salad.

I added fresh blueberries to the Light and Fluffy Pancake recipe from Cook’s Illustrated (included in The New Best Recipe cookbook). Why buy a pancake mix?

How about you? Are you enjoying the summer harvest? Please leave a Comment or a recipe.

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