Our coolest suggestions for sweet summer dining
Posted on August, 09 2016
Stone fruits and slender spears star this month
For chefs, summer has to be the most inspiring season because of the unbelievable bounty coming from our local farms and orchards. Just walk the aisles of any Farmers Market and you’ll see the rainbow of goodies available – from fennel, figs and garlic to radishes, raspberries and rhubarb! But for us, it was the stone fruits and slender asparagus spears that caught our eye recently.
For many, summer is all about al fresco dining, barbecues and picnics. But that doesn’t mean we can’t have the occasional mid-summer “special occasion” dinner – and our Grilled Chicken with Peach and Brandy Sauce
is the perfect choice for a date night in or gathering with friends. Sweet local peaches are braised with red wine, brandy, and fresh herbs to create a deep and silky broth for our free-range chicken breasts. This dish just begs for a glass of bubbly on the side! Bonus tip: If you’re serving this dish with whipped parsnips (très Français!) or potatoes, the extra sauce provided makes luxurious gravy. Your date night menu awaits mid-August.
Keeping with our stone fruit theme, keep your eye out for our new Apricot Pie
with split summer apricots in a crisp, flakey crust. On the menu August 22.
Now let’s talk about stalks… asparagus stalks to be exact. There are so many ways to enjoy these leggy, emerald beauties: poached whole, diced and sautéed, creamed in soups… even stuffed in enchiladas! That’s right, later this month we’ll be offering our hand-rolled Vegetarian Enchiladas
with a stuffing of spinach and fresh asparagus, rounded out by creamy Monterey Jack and tangy sour cream. These aren’t your typical enchiladas, but they’re every bit as satisfying.
But the one of the easiest ways to lock in that intensely verdant flavor is to quickly steam fresh asparagus spears and serve them cold, like we’re doing in our Grilled Salmon with Asparagus and Mango Salsa
. While you could heat this dish up and serve the salsa on the side, we love serving it as a “deconstructed” entrée salad. A few romaine leaves topped with tender asparagus and flakey salmon filet makes a delightfully light (and lean!) summer meal.
Some like it hot… but some like it cold
We couldn’t resist the reference to Marilyn Monroe’s classic 1959 movie when talking about dishes that can really be served heated up – or not! So if cool summer suppers are more your style, consider any of these upcoming offerings that are delicious at room temperature or chilled (which makes them perfect for the backyard, the beach, or the park).
- 8/22 Grilled Tri-tip with Crème Fraîche
- 8/22 Shrimp (or Tofu) Brochettes over Quinoa, Carrots and Pine Nuts
- 9/05 Roasted Pork Loin with Indonesian Peanut Sauce
- 9/12 Grilled Thai Flank Steak with Green Sriracha Pesto
- 9/12 Jerk Chicken Brochettes with Mango Papaya Salsa
- 9/19 Ginger Salmon Skewers with Grilled Corn & Zucchini Salad
- 9/26 Tunisian Chicken (or Tofu) Kebabs with Roasted Veggies
Order more and we’ll include infused olive oil – free!
While supplies last, when you order for three weeks (or $210 or more) in the same order submission, we’ll include a bottle of Persian Lime Infused Olive Oil (200ml) from San Anselmo-based Amphora Nueva
— absolutely free. This golden nectar would be perfect drizzled over any of our chicken, salmon or shrimp kebabs, but you could also add it to guacamole, brush it on veggies before grilling, or use it in place of mayo in cole slaw. Start now and collect the whole set, because we’ll be adding more flavors from their line of oils and vinegars in the coming months.
Just in: Jessie et Laurent really is the food of champions
If you’re a loyal eNews reader you know that Jessie et Laurent is the cuisine of choice for the Honolulu-based sailing team, Pyewacket
. These guys first noshed on our fueling favorites in 2014
when they sailed from California to Hawaii to claim victory in the Pacific Cup – and they’ve just done it again!
Perfect conditions helped Roy Disney’s Pyewacket
break their own previous Pac Cup record set in 1998, earning first place in the BMW of San Rafael Division (ORR E) and top honors in the ORR Group overall. “We had a 370-mile day run,” Disney said. “No sled has done that before.”
“The day of fortune is like a harvest day, We must be busy when the corn is ripe.“
--Torquato Tasso, 16th Century Italian poet