By Peter Som
When the lazy days of summer take over and farm stands are heaving with plump, sun-dappled produce, all one wants to do is…oh-so-very little. And that includes cooking. When there’s so much goodness at its peak, the less one does to it, the better. Honeyed floral melons only need to be peeled and adorned with buttery prosciutto and the sweetly acidic hug of ripe plums. The earthy caramelized tenderness of beets is coaxed to life with the salty tang of feta. Sweet corn gets lavishly enrobed in the piquant flavor of pecorino Romano and the soft richness of butter, with a spicy kick of black pepper. So, let’s enjoy the here and now, the bounty of the season. Savor the splash of the pool, the pour of rosé, the smiles of friends and family. It’s all about the simple things, those perfect moments to savor.
Beets and Feta Salad
This is one of those simple summer recipes that needs only a few things from the store (or farm stand) and the pantry, but the result is a gorgeous, pink-hued platter of food that’s perfect for an alfresco lunch or dinner. While there’s a rainbow of beets available during the season, for this recipe stick with red for that stunning deep color. The whipped beet and feta makes a perfect dip for crudités and a wonderful spread for sandwiches.
Serves 4
Ingredients:
1 pound beets
3 tablespoons extra-virgin olive oil, plus more for finishing
Kosher salt and freshly ground black pepper
16 ounces feta cheese, divided
2 teaspoons orange blossom water
1 teaspoon lemon zest
¼ cup toasted walnuts, roughly chopped
¼ of a small red onion, very thinly sliced
1 tablespoon freshly squeezed lemon juice
Mint leaves, for garnish
Za’atar, for finishing
Instructions:
1. Preheat oven to 400 F.
2. Peel beets and place in a baking dish.
3. Drizzle with olive oil, season with salt and pepper, then cover with foil and roast for 40 to 60 minutes, depending on the size of your beets, or until tender when pierced with a knife. Let cool and cut into bite-size wedges.
4. To a bowl of a food processor, add half the roasted beets, 8 ounces of feta, orange blossom water and lemon zest and blend until smooth. 5. Add 1 to 2 tablespoons of water to thin out as needed and blend until smooth and creamy.
6. Spread the blended beet and feta mixture on a platter, then arrange remaining beet wedges atop.
7. Add walnuts and red onion, then drizzle with lemon juice and a glug of olive oil.
8. Garnish with mint leaves, finish with za’atar and serve.
Prosciutto and Melon and More
Prosciutto and melon is an Italian classic where the marriage of buttery, salty prosciutto and the honeyed beauty of ripe seasonal melon combine for that quintessential summery bite. Here, I’ve added the sweet tartness of plums, a touch of balsamic glaze for a caramelized nuance, lemon zest for brightness and a hit of furikake seasoning for a gentle salty hit. This is the perfect simple warm-weather dish that’s ideal for lazy poolside lunches or dinners.
Serves 6
Ingredients:
1 large ripe but firm cantaloupe
1 to 2 ripe but firm plums
3 ounces thinly sliced prosciutto
1 tablespoon balsamic glaze
1 tablespoon extra-virgin olive oil
Lemon zest, for finishing
Furikake, for finishing
Mint leaves, for garnish
Flaky sea salt, for finishing
Instructions:
1. Peel, seed and slice cantaloupe into thin wedges and arrange on a serving platter.
2. Pit and cut plum into thin wedges and arrange among the melon.
3. Tear each piece of prosciutto in half and arrange on the platter.
4. Drizzle with balsamic glaze and olive oil. Finish with lemon zest and furikake, then garnish with mint leaves.
5. Finish with flaky sea salt and serve.
Cacio e Pepe Elote
There’s nothing I love better than when the farm stands are bursting with local sweet summer corn. This recipe takes full advantage and adds the classic flavors of cacio e pepe for a completely delectable crowd-pleaser that’s super easy to prepare. The most important ingredient to make this recipe shine is the signature flavor of European pecorino Romano—full-flavored and tangy, with a pleasant hint of salt. In a word, delicious!
Serves 4
Ingredients:
4 ears of corn, shucked
4 tablespoons unsalted butter, softened
½ cup freshly grated pecorino Romano cheese, divided
2 tablespoons grated Parmesan cheese
2 teaspoons freshly ground black pepper, plus more for finishing
Instructions:
1. Cook the corn: Grill over medium-high, or boil in salted water for about 3 to 5 minutes or until cooked through.
2. In a small bowl, add butter, ¼ cup pecorino, Parmesan and black pepper and combine well using a fork or small spatula.
3. Liberally brush the cooked corn cobs with the butter mixture, then coat with the remaining cheese.
4. Finish each with another crack of pepper, then serve and enjoy!
Find more delicious recipes at petersom.com.