Summertime Sadness

“Summer is almost over”. I keep hearing these four words from the beginning of August. No, it’s not.  Summer temperatures in Boston continue until the end of September. Besides, we can enjoy the best fresh vegetables, fruits and seafood in August. My grandmother used to pick the most delicious pink tomatoes in the late summer.

Summer is the time to try new things, explore new places, go to vacations, meet new people, enjoy sunsets and soak up the sun. The next three recipes are inspired by all of these things and they are meant to create new memories, scents and flavors in our minds. Those memories that we gonna keep in our hearts until next summer.

GARDEN BRUSCHETTA

3

Ingredients (for 6):

  • 2 fresh tomatoes (If you have any home grown garden tomatoes, use them)
  • 3/4 cup minced garlic
  • 2 cloves fresh garlic
  • 1/4 cup fresh chopped basil
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • 1 baguette
  • 1 tbsp olive oil

Directions:

6

Dice tomatoes in very small cubes. Add first minced garlic, then the fresh one and mix well in a bowl.

1

Add the chopped basil and mix again. Continue mixing while adding the rest of the ingredients. Cover the bowl and leave on side for 1 hour.  Prepare the baguette. Slice it and brush it with olive oil and minced garlic. Toast until golden and crispy. When ready, top the tomato mixture over the bread. Garnish with fresh basil on top. ( I like to sprinkle some parmesan cheese as well) Serve with a glass of peach rosé sangria (see the recipe below).

5  4  2

 

 

AVOCADO BOWL

9

Ingredients:

  • 4 avocados
  • 1/2 chopped cucumber
  • juice from 1/2  lemon
  • 1 tomato
  • 2 cups plain yogurt
  • 2 1/2 cups mayo
  • 3/4 cup minced garlic
  • salt and pepper to taste
  • 3/4 cup chopped scallion
  • 4-5 thin slices smoked salmon
  • fresh dill for garnish

Directions:

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In a large bowl combine the plain yogurt with mayo. Add the chopped cucumbers and scallions as well as lemon juice and garlic. Salt and pepper to taste.

8

 

Slice the avocados in half. Scoop half of the avocado and add it to the mixture. Transfer it to a blender. Blend until you get a smooth texture. If its too liquid, just add more mayo. Refrigerate for 1 hour. Carefully pour the yogurt mix into the avocado half using a spoon. Use 1 slice of smoked salmon to shape a tiny rose and place it on top. Garnish with a sliced tomato and fresh dill.

Enjoy the perfect summer appetizer!

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PEACH ROSE SANGRIA

peach   peach4

Ingredients (for a pitcher):

  • 1 bottle of rosé wine
  • 1/2 cup peach liqueur
  • 1 cup sliced strawberries
  • 1 cup sliced peaches
  • 1/3 cup triple sec
  • 1 cup champagne

peach3

Directions:

In a pitcher mix wine, peach liqueur, strawberries, peaches and triple sec. Refrigerate for 1 hour. Serve over ice and top with champagne. Garnish with a slice of peach.

peach1

 

Now its the time to invite your friends over and treat them with these amazing foods while sipping on sangria and watching the sunset. I call it summertime sadness.

 

 

 

 

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