Two Garden Summer Meals with Jen Lazzaro
Roasted Beets slicked with herbed olive oil and fresh oregano. |
Bread and aged balsamic and oil for dipping, natch. |
Cured meats and Cafe Drake's pickled okra. |
Semi-vegetarian Lucy Lazzaro waits patiently for garden-fresh table scraps. |
Boiled eggs frying in olive oil (see full recipe below). |
House-made Honey and Ginger Cuke Pickles are brined and canned with golden raisins and green chili peppers. |
Crispy jicama salad. |
Pan frying baguette slices in good olive oil makes a nice change from oven-baked croutons. use for soups, cured meats, cheeses etc. |
Jen looks well pleased with her chilled Cantaloupe Soup. |
Sopressata and cheese. |
Cafe Drake loves the Summer Southern dinner staple known as the "Vegetable Plate", a medley of whatever's freshly picked then carefully cooked, supplemented by pickles, relishes and bread or dinner rolls. Our own versions lately have included everything from pitchers of Sweet Tea with Lemon Verbena to bottles of dry Rose, slow-simmered chickpeas with tomatoes and dried chorizo sausages, radish and zucchini carpaccio, icy classic gazpacho, roasted beets with oregano and olive oil and more. Throw in good company and a functioning window unit a/c an evening to remember. In a good way.
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