logo

Our customers connect with our aesthetic which is one that encourages blending one-of-a-kind finds with modern design. We artfully blend cottage and modern and believe that homes should always feel relaxed and lived in. BR is the store that invites you to get comfortable!

609.397.5500 info@blueraccoon.com

GET SOCIAL WITH US:

Blog

HomeDesignA Recipe For Summer

A Recipe For Summer

It’s the high summer season. I love summer. I love everything about it: long days of nuturing my gardening and mowing the lawn, eating al fresco, swimming in the sun, walks with Siri, wearing flip flops. But, especially, I love my summer produce! I went shopping at None Such Farm and at the Stockton Farmers Market last week and came home with so many locally grown fruits and vegetables. Mmmmmm…

So, l was home last night with fresh picked zucchini, onions, garlic, tomatoes and a beautiful eggplant. I had some nice kalamata olives and, of course, some French feta (my fave…I always have some in my fridge). I decided to create something for dinner…I realized I had all of the ingredients of a classic ratatouille, but I wanted to make something to have with pasta. Here’s what I came up with.

Rigattoni with “Deconstructed” Grilled Ratatouille

First, as the base for the dish, I decided to make a fresh raw tomato sauce. So I diced up 3 large plum tomatoes and put them in a big bowl. To that I added 2 garlic cloves, finely sliced, salt, pepper and a big glug of a fruity extra virgin olive oil. I let that sit while I went on to the other veggies.

The raw tomato sauce is great on it’s own with any pasta. Just a grating of Parmigiano Reggiano and your good to go.

 

The pepper and onion seasoned and ready for the grill pan.

 

I cut the onion, 2 zucchini and the eggplant into rounds and cut up a bell pepper. I laid them out on sheet pans, seasoned them with salt and pepper and gave them a drizzle of olive oil. I grilled them on a grill pan on the stove and set them aside.

The zucchini getting good grill marks.

 

That’s a lot of grilled vegies!

 

I brought a large pot of salted water to a boil, while I coarsely chopped about 1/2 cup kalamata olives and set that aside. I grated some Parmigiano Reggiano, minced some fresh parsley and basil (about 1/2 cup’s worth) and cut about 8 oz. of French feta into 1/2″ chunks. Then I cut up the onion, pepper, zucchini and eggplant into large dice.

 

 

The vegies ready for the final assembly. 

 

When I added the hot rigatoni the scent from the garlic and tomatoes was so heavenly.

 

I find that French feta is creamier. I love incorporating it into pasta dishes.

 

When the pasta was done al-dente I drained it and added it to the bowl with the tomatoes and garlic. I tossed it while the pasta was hot. Oh, the scent! Then I added all the diced vegies and herbs and tossed that. Looking and smelling good so far! I added some parmesan and combined it all. Lastly, I incorporated the feta and gave it a taste and adjusted the seasonings, adding a bit of olive oil. It was all so yummy!

 

It was totally delish! And see how beautiful it looks?

 

I had so much grilled vegies that I used the remnants to make an impromptu caponata. It made for a great breakfast the next morning on some toasted French bread and avocado.

 

I hope you get a chance to make many wonderful summer dishes for you and your friends and family. Enjoy the lazy days of summer. Until Next time. Ciao!