I don’t know what it is about summer that makes me want to eat simple food, but most evenings I’m content with tomatoes on garlic toast (a.k.a. bruschetta), cannellini beans with rosemary (on garlic toast) or olive tapanade on, you guessed it, garlic toast.
This time of year there’s something wonderful about rediscovering food that is so full of flavor it doesn’t need any fancy preparation. I admit I also enjoy having dinner prep time cut down to almost nothing.
In most areas of the country, gardens are just going in, but it won’t be long before there are tomatoes and zucchini coming out of your ears. Freeze drying extra vegetables in individual batches (like Debra M did with her rhubarb in last week’s post) keeps them full of flavor for when you’re ready to assemble a quick summer dish. Here are a couple of our favorites:
Ina Garten’s Gazpacho
2 red bell peppers
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
3 tablespoons olive oil
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
Do you have a recipe that allows you to freeze dry summer vegetables and assemble a simple meal quickly? Share it with other freeze-dry foodies on our Facebook page!