The Trip From Bountiful
Take Advantage of August’s Abundance With a Greenmarket Dinner Party
We are led to believe that summer produce is available all summer long, but in truth it arrives piecemeal. Yes, there are early ripening fruits and jump-started zucchini, new garlic and the first green beans that are in the market in June. But it’s really not until mid-August, at least in this part of the country, that simply everything appears in magnificent abundance. . .
I wanted to celebrate that freshness with a little dinner party, or maybe a big one. And I was inclined to banish meat altogether. With this kind of summer produce, it won’t be missed. For these vegetables, a cook’s duty is to let the flavor shine with uncomplicated cooking.
So, here is the menu: four savory vegetable dishes and a fruity dessert. I designed the recipes for six, but they can easily be scaled up for a larger crowd. You can prepare this as a summer buffet or as snacks for a cocktail-type affair, but it works equally well for a sit-down meal. . .
As an hors d’oeuvre, it’s sweet corn blini, little dollar-size pancakes made with cornmeal and fresh corn. . .
I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. . .
A salad of stellar tomatoes is essential, and this one has a distinctly niçoise profile. . .
For something with a bit more heft and a satisfying main-course feeling, I stuffed extra-small bell peppers with a mild feta cheese and baked them with a generous handful of herbaceous bread crumbs. . .
As for dessert, custardy chilled panna cotta satisfies like ice cream, but doesn’t melt, and so is easier to serve.
http://www.nytimes.com/2013/08/14/dining/take-advantage-of-augusts-abundance-with-a-greenmarket-dinner-party.html?ref=dining