The Dog Days of August are well behind us but, fortunately, the produce of summer isn’t. As the season progresses, flavors will just get more and more rich, and this menu celebrates the richness of fruit, vegetable, and herb. It’s a substantial menu yet refreshing, too, the kind that goes with lingering sunshine and the last days before “la rentrée” which, no matter the country, is when life gears up to its habitual rhythm. Enjoy these summer flavors!
Get the Recipes:
Suggestions for completing the menu:
You can start this menu as though you were in Provence, with a selection of olives, some seasoned with herbs, some simply plain
Wine suggestion:
Why not try a pinot noir, but this time from Alsace? This is a wine that will charm you, with its flavor and elegance. You can try a pinot from Oregon, too. They always seem more powerful and less elegant than the French versions, but still delish.
INGREDIENT/SHOPPING LIST
PRODUCE:
One 4-inch (about 10cm) piece of ginger
2 limes, preferably organic or untreated after harvest
Geranium blossoms – optional garnish
1 large bunch basil (to give 2 cups fresh leaves)
1 large bunch flat-leaf parsley
1 large bunch cilantro
2 medium-sized eggplant (about 1-1/2 pounds;750g),
rinsed, cut into 1/2-inch (1.25cm) rounds
1 cup (100g) walnuts
4 large cloves garlic
2 red bell peppers
2 to 3 lemons
DAIRY:
1 cup (250ml) plain, whole fat yogurt
MEAT/FISH:
One 3-1/3 to 4 lb. (1.750-2kg) chicken, cut in serving pieces or 6 chicken thighs
MISCELLANEOUS AND STAPLES:
1 tablespoon raspberry or sherry vinegar
Fine sea salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
Fleur de sel
