The Peak Of The Season

Mid August is the time for the bounty of the summer season. This is when everything is ripe and tasty, perfect for a meal and dessert. Take advantage of this at your local farm or farmer's market. You can create some healthy and delicious dishes, full of fresh flavor.

Dave Tanis certainly did in this week;s A City Kitchen column in the Wednesday New York Times' Dining section. he has come up with some really interesting recipes that utilize the best of summer from tomatoes to berries. I like his one for eggplant. Usually most cooks either make it Chinese or Italian style which can drown out its sweet flavor. Mr. Tanis opts for a soup. He chars the eggplant first and adds the Middle Eastern spice mix za'atar for a whiff of the exotic. It's then  blend smooth  . Another recipe is for a corn blini made rich with the kernels stewed in butter with the
addition of creme fraiche.

Mr. Tanis also provides readers with a tomato salad, Sure, these are common this time of year but he gives his a Provencale twist. They are drizzled with a garlicky olive vinaigrette. He also adds the other ingredients  native to the cuisine. capers and anchovies. Peppers are also mentioned and they are stuffed with Frnch bread crotons and creamy feta cheese along with a melange of herbs. For dessert Mr. Tanis takes the berries of the season and teams them with a coconut milk panna cotta to round off the meal.

August provides us with one of the biggest vegetable and fruit bounties of the year. Stock up on these gems and create dishes that play up their fresh taste.Use this amazing harvest for some of the best of summer dining.