WellesleyWeston Magazine

SUMMER 2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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market; creative salads like carrot with coriander vinaigrette and pistachios (a personal favorite — see my adapted recipe above); smashed potato and scallion salad; roast corn salad with lime and avocado; and slaws that go wonderfully with spicy grilled meats like shredded candy stripe beets with radicchio. One perennial summer buffet success story: panzanella. That Italian classic spotlights one of the most coveted treasures of the season — heirloom tomatoes grown on our local New England farms. (And if you can't get to one before the party, the diverse and beautiful selection at Volante Farm in Needham is as formidable as any.) Chef Michael Schlow, owner of Alta Strada, considers panzanella (see his recipe above) a must-eat dish throughout late summer, and when he serves it to guests, he opts to use Tuscan bread. That, he says, is "a nice way to add texture to the dish. The bread cuts through the acid in the dressing and combines all the flavors and textures together effortlessly." And effortlessness, in the end, may be the most crucial element of any summer party. In a season where the usual rules are thrown to the wind, the only real rule is to enjoy ourselves, and opt for relaxed com- panionship over stress. I'll raise a glass (of Ciao Bella) to that. LOCAL SUMMER HEIRLOOM PANZANELLA This is Chef Michael Schlow's favorite version, which he serves to hungry diners at Alta Strada in Wellesley through the end of summer. 2 lbs. heirloom tomatoes (about 3-4 medium tomatoes), cut into 1-inch cubes ½ cup sliced English cucumber (peeled and seeded) ¼ cup thinly sliced red onions 4 cups day-old rosemary focaccia croutons, cut into 1-inch pieces (sourdough or baguette will work) 2 Tbsps. fresh parsley, roughly chopped 1 Tbsp. fresh mint, roughly chopped 2 Tbsps. fresh basil, roughly chopped ½ cup extra virgin olive oil ¼ cup red wine vinegar Salt and pepper to taste n Combine all ingredients in a large bowl and serve. V I O L E T A A / D R E A M S T I M E . C O M CARROT-PISTACHIO SALAD WITH CORIANDER VINAIGRETTE With a mix of flavors rich and clean, salty and sweet, this is a favorite summertime dish. Its crisp textures also keep it from wilting on an outdoor buffet. 1 cup shelled pistachios 1 tsp. coriander seeds ½ garlic clove, chopped 6 tsps. fresh lemon juice ½ tsp. crushed red pepper flakes ¾ cup olive oil Kosher salt to taste 1 lb. carrots, peeled 1 cup fresh cilantro, chopped n Preheat oven to 350 degrees. Toast pistachios and coriander together in baking pan until golden brown, 8-10 minutes, stirring occasionally to allow to brown evenly. Allow to cool and coarsely chop. n In a food processor fitted with a shredding blade, shred the carrots. n In an extra large bowl, whisk together pepper flakes, garlic, lemon juice, and coriander with the olive oil. Taste and season with salt. Stir in the carrots, cilantro, and pistachios, and serve. 192 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 7 food & wine "a must-eat dish"

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