Wednesday, October 16, 2013
It’s October, I know, and here in New England everyone’s all about winter squash this and pumpkin that.
Don’t get me wrong: I also have tons of dishes on my blog showcasing these fall favorites—with many more to come your way as the leaves fall and temperatures drop. Think: luscious butternut squash soup with coconut curry and to-die-for pumpkin whoopie pies with mocha buttercream, for starters. (Additional recipes here.)
Yet, here in New England, you can find local winter vegetables for the better part of eight months, as they first start showing up in August at the spring markets and continue through about April at the winter markets.
Which is why I revel in glorious summer favorites like tomatoes and corn for as long as possible; they’re only around for a bit more than two months, after all. That means I’m still enjoying my “big salad + corn-on-the-cob” supper, whipping up pesto (left), and making a few final tomato salads featuring summer’s best. (Roasted tomatoes with dijon-dressed mustard greens and gorgonzola, anyone?)
Today’s dish is a simple play on caprese, everyone’s favorite starring sliced tomatoes, basil, and mozzarella with EVOO and balsamic vinegar. Instead, I simply plated a selection of colorful heirloom and cherry tomatoes on a bed of fragrant, creamy pesto genovese (how-to video here), topped with a drizzle of olive oil and a dash of sea salt and freshly ground black pepper. A few slices of buffalo mozzarella tucked in there, too.
This lovely salad would be equally delicious with any kind of pesto, really; parsley-pistachio is one of my personal favorites. A touch of balsamic is always nice, though not at all necessary in this variation.
Nothing too unique here, I know.
Just sharing the
food porn love.