“Hot town, summer in the city…”
It’s June. My town (Houston) is hot, and it’s only going to get hotter as the weeks roll by. Luckily, along with the heat come ears of sweet corn, ripe Texas peaches, and these adorable yellow heirloom tomatoes, straight outta the Blue Jean backyard.
I love summer, unabashedly. Cutoff shorts, tank tops, sunscreen, fluffy beach towels, oversized shades, sweat—bring it on, I say! To honor the sultry season, here at Blue Jean Gourmet we’ll be featuring favorite summer dishes every Tuesday from now until Labor Day. Everything from potluck-friendly dishes (like the one below) to pitcher-friendly beverages and crowd-pleasing desserts…Blue Jean Gourmet will be celebrating summer right, and we hope you will celebrate with us!
Some recipes will be familiar (Southern-style potato salad, anyone?), while others will offer a twist on old favorites (a colorful, Southwestern-style coleslaw with a kick!) As always, I promise to provide straightforward, delicious food which is well-worth making, and worth making again and again. If you have any suggestions or requests for summer food favorites as we move forward, please leave a comment or send a note to bluejeangourmet (at) gmail (dot) com.
Let the Summer Classics Series begin!
This pasta salad recipe is a lighter twist on the mayonnaise-heavy classic, and it’s perfect for summer because a) you can make it ahead of time, b) you can feed a crowd with it, c) the method is very straightforward, and d) the dish highlights all that’s lovely about summer produce. I like to call this recipe “farmers market friendly,” because you can easily adapt this salad to whatever vegetables looked the best at your local vendor.
If you’re not familiar with orzo, now is the time. Generally described as a rice-shaped pasta (personally, I think it looks more like little teardrops, but whatever), you can find orzo in little bags next to all of the other boxed noodles on the pasta aisle. Orzo’s one of the things I always keep in my pantry because it’s so versatile. The bag may be small, but be warned—it cooks up to fairly large amount!
My friend Lee originally introduced me to this recipe (hey you!), and she suggests making this dish more carnivore-friendly by adding chopped prosciutto at the end. Frankly, I’ve never done this, because the dish is so darn tasty as it is…but then again, so is prosciutto.
In tribute to Lee (who works at my high school and in whose office I spent a great deal of time reading Dostoevksy), I’d like to connect classic food with classic literature. A few of my fellow book-nerds and I have decided to take on a “big” book for the summer, a classic we haven’t gotten around to reading yet. Mine? Joyce’s masterwork, Ulysses. I’m a little nervous but a lot excited (book-nerd, remember?) and curious if any of you out there are taking on a substantial summer read. Check out the “100 Greatest” lists at The Guardian, Random House, or Time Magazine for inspiration, and let us know what your suggested favorites are! I know we’ve got a bunch of fellow book-nerds (and teachers and librarians) reading this blog.
So, to sum up:
1) Tuesdays will be Summer Classics Days here at Blue Jean Gourmet from now until Labor Day. Send us suggestions for dishes to feature/adapt!
2) We like classic literature, along with classic food, here at BJG. What are your favorites among the great books? Taking on any big ones this summer?
3) This pasta salad is really, really good and easy to make. Try it!
Sautéed Vegetable Orzo
adapted from Lee Avant
You can use whatever veggies you want—I’ve just listed my favorites. Do your best to chop uniformly so the vegetables will cook evenly. This salad will taste even better the next day, if there’s any left!
1 package orzo (rice-shaped) pasta
1 red onion or 2 shallots (the latter has a milder flavor), chopped
1 clove garlic, minced
2 portabello mushrooms, cubed
1 zucchini, cubed
3-4 fresh tomatoes, cubed
grated parmesan, cubed feta, or bocconcini (tiny mozzarella balls)
1-2 T butter (adds flavor)
optional: chopped fresh basil, fresh lemon juice, chopped prosciutto (find with the specialty cheese & deli meats)
Cook orzo in boiling, salted water until toothsome (6-8 minutes). Drain and set aside in a large bowl or serving dish.
Heat olive oil & butter in a large skillet over medium heat. Add onion & garlic and sauté until fragrant. Toss in mushrooms and zucchini, cooking until desired tenderness is achieved (5-8 minutes).
Mix cooked veggies in with the pasta, adding the uncooked tomatoes. Blend in cheese and prosciutto (if using), adding more olive oil if needed to keep the pasta coated. Finish with a squeeze of lemon juice and garnish with basil.
Serve immediately or cover with foil & keep warm in a low oven. Enjoy!