Cool Inspiration for Hot Summer Days: Beautiful Cookbooks & Delicious Dinners from the Garden …

Hot day, Cool Dinner: Pasta with Arugula, Cherry Tomatoes, Basil and Garlic

Although I don’t consider myself anything more than an average home cook, experimenting in the kitchen certainly is one of my favorite pastimes. And in mid-summer —when my potager is filled with the best produce of the season— it’s a delight to stroll down the garden path and fill a basket with fresh ingredients for breakfast, lunch or dinner. I especially love going out and trying a new dish at a favorite restaurant — and later, trying to replicate it at home. I’m a bit of a culinary voyeur, and I follow many food blogs (see right side bar) and delight in beautiful cookbooks, filled with simple, seasonal recipes.

Sometimes, when I have time for a leisurely lunch at home on my terrace, I will kick off my shoes and spend an hour browsing cookbooks in search of dinnertime inspiration. Currently, the books at the top of my stack include David Tannis’ Heart of the Artichoke  and A Platter of Figs, Rose Elliot’s New Complete Vegetarian, Patricia Wells’ At Home in Provence, Dorie Greenspan’s Around My French Table and Phaidon’s beautiful Recipes from an Italian Summer. The recipe below –a favorites on hot, humid days– was adapted from one I found in the New York Times; a repost from two years ago. Hard to believe so many summer days have passed since I last shared it here. What are  your favorite recipes from the garden?  Do you have any cookbooks or resources you’d like to share with other readers? I’m always looking for new kitchen inspiration, and eager to put my garden-fresh produce to good use!

Mid Day Inspiration: Browsing Cookbooks Beneath the Shade Trees

Lunchtime Garden Harvest (Matt’s Wild, Sungold and Black Cherry tomatoes from the garden)

Pasta With Cherry Tomatoes and Fresh Arugula

(Adapted from Martha Rose Shulman‘s original recipe for The New York Times)

1 pint cherry tomatoes (halved, or if larger, quartered) Matt’s Wild, Sungold, Etc.

1 plump, fresh garlic clove, minced (more to taste)

Salt to taste (try coarse sea salt or fleur de sel)

1 teaspoon balsamic vinegar

1 cup arugula leaves, chopped coarsely

1 tablespoon chopped fresh basil

2 tablespoons extra virgin olive oil

3/4 pound fusille or farfalle pasta

1/4 cup freshly grated Reggiano Parmesan cheese, (more to taste)

Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a large bowl. Set aside at room temperature for at least 15 minutes. Taste the mixture and adjust seasonings accordingly.

While the mixture rests and flavors blend, bring a large pot of water to boil. Add a salt and cook the pasta al dente, (still firm to the bite). Drain the pasta, and toss with the tomatoes. While the pasta is still hot, sprinkle with parmesan cheese, and serve.

Serves 4 as a light dinner or first course.

Drying Garlic on the Terrace

Summer Squash and Blossoms in the Potager

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