A Summer Tomato Feast
Inspired by Canal House Cooks & Canal House Cooking
These books are gems, my absolute most treasured cookbooks. They focus on cooking simply and seasonally, moving through a year of produce and annual celebrations. There’s something distinctly old-fashioned about the recipes — I’d call them “timeless.” This meal should have tons of rosé and tomatoes (tomatoes are usually hard to pair with wine because of the acid, but rosé works perfectly) and is meant to evoke the bounty of summer. You couldn’t eat it any other time of year.
- Tomato Tart
- Composed Summer Salad with Aioli
- Roasted Eggplant, Zucchini, Tomatoes, Stuffed with Breadcrumbs
- Surf & Turf with Anchovy Butter
- Tisane of Lemon Verbena (hot or iced)
- Berry Cobbler