Summer Pasta

We don't tend to eat a lot of pasta in the summer but when I get a hankering, I need it.  I mean, what's not to like.  It's a vehicle for flavour....and I love it....truly.  This particular evening I wanted something fresh, simple and bursting with summer love.  Corn, tomatoes and basil.  Awesomeness.  Yup, sheer deliciousness.  The husband and little people inhaled it.  Solid gold.
I insist you use fresh corn, as in cut the kernels off yourself.  Frozen corn just won't have the same effect and you'll lose the brightness of the dish.
If you're a veggie, leave out the shrimp but we here in this house, aren't veggies and we all like shrimp.

Ummmm, yeah you're looking at the same thing I am....IT'S SO PRETTY!

Summer Pasta

Serves 4

3/4 lb Fettuccine, or pasta of choice
4 tbsp olive oil
1 lb of shrimp, shells and tails removed
1 pint cherry tomatoes, half of them sliced in half and the others kept whole
2-3 cloves garlic, minced
4 ears of corn, kernels sliced off and set aside
1/4 cup white wine or chicken broth
Salt and pepper
Fresh basil
Chili Flakes (optional)
Parmesan cheese, freshly grated (optional)

Bring a large pot of water to a boil, salt well and cook pasta until done, reserving 1/2 cup pasta water. 
Heat a large saucepan over medium high heat. Add 3 tbsp of olive oil and slide in tomatoes, cooking for about 3-4 minutes.  Add the garlic and the fresh corn and cook for 3 more minutes.  Season with salt and pepper.  Push the veggies to the outside of the pan and add in the shrimp.  Cook a couple of minutes until they're just pink and add in the wine, stirring to get any bits from the bottom of the pan.  Throw the pasta on the veggie mixture and toss, adding pasta water to loosen if necessary.  Drizzle the last tbsp of olive oil over the pasta.  Check for seasoning.  Add fresh basil, chili flakes and Parmesan if using.

Nicoise Salad

I give to you another salad.  Another delicious hearty salad.  A perfect salad for a warm summer evening while entertaining or dining for 2.  This dish makes my husbands mouth water...I'm guessing it's because it's not a girly salad but a more substantial one with man type ingredients....grrrrr.  Well, not really but he thinks so because it's a salad that eats like a meal.
If you don't have fresh piece of tuna to cook, use tuna packed in olive oil.  Trust me on this one.  It has a far superior flavour and texture then water packed and that's what you need in here.  If you don't do anchovies, don't use them.  If you do, then use the imported ones packed in oil in a jar.
I like this salad a room temp with a chill on the green beans.  Prep some of this ahead and make your life easier.  It allows you to crack a bottle of wine and.....well, do whatever it is you do.  Present it on a platter and let everyone serve themselves.  Did I mention it goes well with a chilly white?
p.s. it's gluten free, packed with vitamins and protein....can't go wrong.

It's just so dang lovely to look at ....

Nicoise Salad
Serves 2-3

1 tuna steak cooked* or 1 can oil packed tuna
2 hard boiled eggs
6-8 baby potatoes, steamed or boiled
2 tomatoes sliced
1/2 lb green beans, steamed
1/4 cup black olives (Nicoise if you can find them)
2-4 anchovies, oil packed in a jar (optional)
1/4 cup extra virgin olive oil
1 1/2 tbsp fresh lemon juice or red wine vinegar (whatever your preference)
1 tbsp fresh parsley, finely chopped
1 tsp chives, finely chopped
1/2 tsp dried tarragon or 2 tsp fresh, chopped
1/2 tsp salt
1/4 tsp pepper

Arrange the tuna, eggs, potatoes, tomatoes, green beans and black olives on a platter.  In a small bowl whisk together the olive oil, lemon juice or vinegar, herbs and salt and pepper - this can be made ahead.  Drizzle over the salad. 
*How to cook a tuna steak.  Place a skillet over medium high heat.  Add about 1 tbsp olive oil.  Season the steak with salt and pepper.  Sear the steak on both sides for about 2-3 minutes until the tuna is slightly pink in the centre.  Let cool slightly and slice into strips.

My Cobb Salad

Some have a sweet tooth...I have a salt tooth, if there's such a thing.  I'd take veggies over fruit any day.  Chips over cake.  Call me crazy.
This salad is a classic that apparently originated in the 1930's.  I crave this every summer and for good reason.  It's savory people...it's all good.  It's a very filling plate of delicious ingredients and bright beautiful colours.  Beyond how it looks, it smacks you in the mouth with the first bite.  It's crunchy, salty, creamy, tangy and savory.
This is my version and I like to stick to the original ingredients and I don't like to stray, otherwise it becomes something different and this doesn't need to change.  The only thing I substituted was the prosciutto for the bacon which I cooked briefly to add a slight crisp.  I've also used pancetta as an alternative.  It's all got the same salty pork design.
This is also great for a small crowd.  Plate the salad, let people help themselves and serve the dressing on the side.

Cobb Salad
Serves 2-3

Small head of Boston Lettuce
1 to 1 1/2 cups chicken,  cooked and sliced (poached, or roasted)
4 slices of bacon, prosciutto or pancetta, cooked and crumbled
2 eggs, hardboiled and sliced
1/2 avocado, cut in chunks
handful of cherry tomatoes, sliced
1/4 cup blue cheese, crumbled (I used creamy and mild St. Agur)
3 tbsp olive oil
1 tbsp red wine vinegar
1tsp honey
1/2 tsp Dijon mustard
good pinch of salt and pepper
sliced green onions or chives (optional)

Place the lettuce on a large plate or platter.  Place the chicken, bacon, eggs, avocado, tomatoes and blue cheese over the lettuce.  Combine the olive oil, vinegar, honey, Dijon and salt and pepper.  Serve along side the salad.  Garnish with the onions or chives if using.