Summer Makes Cooking Easy(er)

we've made it to the one-month countdown to the end of summer. And I think this might be THE best time for eating, and for cooking.

I'll give it to Spring as being the most exciting time for cooking, but Spring gets the unfair advantage of coming right after months of eating nothing but squash and Brussels sprouts.

In Colorado, our growing season is pretty short, but there's a small window where the produce brings hit after hit. And we're in it right now!

The stuff might not be that thrilling on paper, but the peaches, tomatoes, corn, and melon right now...ooh wee!

And when your ingredients already taste amazing as-is, turning them into a dish that tastes good is E Z.

This played out for us last week when we found ourselves with no dinner plan but a handful of good ingredients lying around: a few ears of corn, bacon from the freezer, dry pasta, kale from our garden, and half a tomato from lunch.

I grilled the corn, cooked the kale in the fat from the bacon, deglazed with a little sherry vinegar, and finished with a little olive oil and parm.

It didn't hurt that we also had some really good focaccia and some Scar of the Sea 🤌. But, the pasta was simple and didn't take a lot of time or many ingredients.

As usual, this week's menu was designed by Anna, and if you'd like to know more about any of the dishes feel free to ask. Now go eat some glorious summer produce!