Gazpacho

The bounty of summer called me with cool, crisp voice. Plus it was 95 degrees in my third-floor walk-up. All this meal requires is the freshest of ingredients, a food processor and a day in the fridge. 

The tomatoes improve each week at the market. Glossy and fragrant, with taut skin. I can't get enough of them. 

Peel your cucumber, halve lengthwise and remove the seeds with a spoon. Tomato seeds are inoffensive enough in the gazpacho, but the cucumbers have a nasty way of making it in between your teeth.

Such a simple prep. You simply give your veg a rough chop. Remove the crust from a stale hunk of bread and chop up too.

When it comes to processing, I like to do a first round without the tomatoes. This will ensure that your "dry" ingredients are sliced and diced before adding the liquid-y surge of tomato.

Then all will be smoothed and relaxed, with beautiful specks of purple and green. Pointillist soup. Perhaps Seurat was my subversive Sous?

This soup could be enjoyed right away, but like so many things in life, all good things come to those who wait. Let your flavors marry overnight in the fridge. Wedded bliss indeed, especially with fresh basil atop.

Gazpacho
4 tomatoes
1 red pepper
1 jalapeno
1/2 a large red onion
1 cucumber
2-3 slices day-old bread
Juice of one lime
Basil
Olive oil
Balsamic vinegar

Roughly chop vegetables and bread. Place pepper, jalapeno, onion, bread, cucumber and lime juice in food processor and pulse to chop. Add tomatoes (and juices) and blend until smooth. Refrigerate overnight. Serve cold with a garnish of basil and drizzle of olive oil and balsamic vinegar.

Caprese

See the ingredients below. We can all guess where this is headed. 

If I had to choose a last meal, perfect caprese would be my final ecstasy. Perfectly ripe beefsteak tomatoes and the best, tangy mozzarella there is to offer. We're not quite to perfect tomato season yet, but I can't wait any longer. Let's enjoy a first for the season. 

Now things are just getting gratuitous. The toothsome cheese longingly absorbs the balsamic in preparation for it's union with ripe, juicy tomato. Basil pleasantly catches them in the act. Cover your eyes kids!

Slice the tomatoes and cheese evenly to ensure each bite.

Triple XXX food porn.

If you're looking to make a meal of things, invite delicious salami and crusty bread to the party. Bonus points if you rub down your warm bread with garlic clove.

Caprese
2-3 ripe tomatoes
1 ball fresh mozzarella, top-quality
Basil, chiffonade
Olive oil
Balsamic vinegar
S&P

Slice tomato and mozzarella. Drizzle with olive oil and balsamic vinegar to your taste. Sprinkle with S&P and basil.

Mexican Cobb Salad

The obvious thing to say here is that, "oh...it's summer...let's make salads." How creative and unpredictable, right? The hot, humid truth is that our apartment lacks central air and the oven is just not happening. If it's not from the fridge or the grill... see ya 'til September. Don't worry Le Creuset, you will not be forgotten. 

I'm a lover of vegetables (as is the husband), but it can be a challenge to come up with a salad that doesn't feel like every other salad you've had in your lifetime. So why fight it? Let's just make a really flavorful classic, shall we? 

I love a cobb salad, but the blue cheese and creamy dressing are just a bit indulgent for a weeknight in my book. Some pantry/fridge staples will make your produce sing. 

Meet my cast of characters -- romaine, tomato, green pepper, corn, black beans, avocado and hard boiled eggs. I'm a lover of hard boiled eggs and their warring textures of chewy white and crumbly yoke. 

Don't buy bottled salad dressing. I beg of you. Once you learn a simple vinaigrette or two you'll never go back. Promise. Can we pinky swear on it? But let's be honest, you don't put a vinaigrette on a cobb salad. Blaspheme!

This avocado crema looks naughty, but it's the best behaved girl in class. Nonfat greek yogurt, lime juice and a bit of avocado are deceitfully creamy here and make it all just cobb-y enough.

Layer in the most lovely way. I'm into stripes today. Go nuts.

Oh yes... and a bit of bacon never hurt on top. But seriously, this is only one slice of bacon. Not even that bad.

Mexican Cobb Salad
Makes around 3-4 salads, depending on how big you like them

Romaine lettuce, chopped
1 green pepper, diced
2 tomatoes, diced
1 can corn (grilled would be lovely too)
1 can black beans
2 hard boiled eggs, chopped
1 half avocado, chopped
3 slices bacon, cooked
S&P

1 half avocado, very ripe
2 tablespoons nonfat greek yogurt
Juice of 1 lime

Combine yogurt and lime juice. Mash half of avocado in with yogurt mixture until smooth. A fork or whisk work well. Assemble your salad and finish with a dollop of avocado crema.

Cocktail Hour: Basil Vodka Lemonade

The dog days have arrived. When one lacks central air in the Midwest, boozy refreshment is the only way to cope. Wonderful for a party, this summer favorite packs a punch and an unexpected pop of brightness from fresh basil. 

The players are simple and renowned for their starring roles in summer. Though I don't believe you're allowed to sell this from a stand on the street, at least without a license.

Flavored simple syrups are just that... simple. One part sugar, one part water and add any flavor you fancy. Rosemary would be delicious here too. Try cilantro and slice of jalapeno if you're feeling really cray cray.

Just be sure to strain.

Don't forget the vodka of course. One must never forget the vodka. There are occasions in life for plastic-bottle quality vodka. College dorm party, for instance. Let's move past that time, shall we? No need for top-shelf here, but have some dignity...you're a lady.

Pretty party ready to start.

Basil Vodka Lemonade
Serves a crowd


1 750ml bottle good-quality vodka
4 cups freshly squeezed lemon juice
2 cups sugar
2 cups water
Handful of basil (reserve a few leave for garnish)
2 liters club soda

Combine sugar, water, basil and a squeezed lemon rind. Heat on low until sugar dissolves; do not boil. Allow simple syrup to cool for several hours. Combine vodka, lemon juice and syrup; stir. Finish with club soda just before serving. Serve over ice with lemon wedge.

Cocktail Hour: Gin Gimlet

Occasionally the wine just won’t cut it. One of those closed door conversations at the office along with too much paperwork days. This classic will melt the day away like only a stiff drink can. 

Plus I heard liquor is a healthy way to cope with stress (I only kid!)

Tart and pungent with vibrant color. 

Disregard the finger print on this glass. And hey... go easy on me... I don't have a dishwasher.

A dash of bitters to quench my embittered soul (she says halfway to tipsy-town after a long day).

Gin Gimlet

2 1/4  oz gin

3/4 oz lime juice

dash of bitters

Combine gin and lime juice in cocktail shaker and shake with ice. Serve in chilled glass and finish with three dashes bitters. 

Grilled Corn with Chili Lime Butter

Beautiful sunshine and friends to enjoy it with. Grilled corn is universally enjoyed and an affordable treat for parties. But plain corn won't do... I spiced up this party with chili lime butter.

Saved husks will be your cooking vessel.

Guests will think the butter is snazzy, but it's a simple trick. For eight ears of corn, I used one stick of butter.

Mix to a gorgeous fire-y orange. And yes, I have a spatula that is shaped like a finger.

Slather on the fancy butter and replace the husk.

The husks can be a bit pesky, so I use the extra husk as a tie. What a lovely bow you've tied on the grilled presents for your guests.

A sweet gift to be messily unwrapped and enjoyed at the picnic table.

Grilled Corn with Chili Lime Butter
8 ears corn
1 stick unsalted butter
1 tablespoon chili powder (I prefer adobo chili powder)
Juice of half a lime
S&P

Prep ears of corn by removing inner silk, but without removing the husk. Combine butter, chili powder, lime juice and S&P. Cover corn in 1 (ish) tablespoon of prepared butter. Replace and secure husks. Grill corn over medium, indirect heat for 20-30 minutes (depending on your grill). Test corn for tenderness before enjoying.

All About Artichokes

Be forewarned, gratuitous concentration on a single ingredient ahead. With warmer temps finally here, my grill calls daily. It's such a nice way to enjoy the outdoors and spend time with the husband. 

I made a marinade in the morning, but other than that the prep was minimal. This was time for to let the ingredients shine. Enter purple asparagus and fresh artichokes. The purple tones called from the grocery aisle; the deep violets were irresistible. 

The spin-y thistles are notoriously intimidating. Scales and spikes. Food dinosaurs.

Bon courage... seize the artichoke day... you can do it! Sever the stem with gusto and reveal its painterly insides. Plum brush strokes draw you in and you realize this will be worth the extra effort. Marvel at the color and pause to appreciate the geometry.

Halve and re-affirm yourself that it is only thistle. Use your spoon to clean out the fibrous pith. Remove the spikiest outer leaves.

Before you grill brush with olive oil and a bit of balsamic vinegar. Wrap in foil and grill over indirect heat.

I enjoyed with grilled purple asparagus and lemon chicken. But really... who even pays attention to the rest when there are artichokes to be had?

Grilled Artichokes, Chicken and Asparagus

3-4 chicken breasts

Juice of one lemon

Herbs de Provence

1 bunch asparagus

4 artichokes

Olive oil 

Balsamic vinegar

S&P

Marinate chicken breasts for several hours in lemon juice, olive oil and herbs. Prepare artichokes by removing stem, outermost leaves and choke. Lightly coat artichokes in olive oil, vinegar and S&P; wrap in foil. Do the same to your asparagus. 

Grill artichokes over high, indirect heat for about 30-45 minutes. With 20 minutes remaining, add your chicken and asparagus in the last 8 minutes.