Favorite Summer Recipes

Okay, for not cooking but about six or two times this summer, I do have some favorite summer recipes. Shockingly, most do not involve cooking. It's a love language: a meal without cooking.

I posted this recipe previously, but I've so enjoyed it this summer that I have to post again. I actually halve this recipe for me and Husby, and prepare it along side some other light dish.

Goat Cheese with Thyme, Peppercorns and Lemon Oil

From Bon Appétit, July 2007

Pink peppercorns and peppercorn mélange (a mixture of black, pink, green, and white peppercorns) are available at many supermarkets. They have a milder flavor than black peppercorns, which could be used in a much smaller amount.

1 (5.5-ounce) log soft mild goat cheese

1 teaspoon pink peppercorns or peppercorn mélange, cracked

1 tablespoon fresh thyme leaves

3 tablespoons extra-virgin olive oil

1 teaspoon grated lemon peel

1/2 small garlic clove, pressed (optional)

Sliced baguette (toasted, if desired)

Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.

My second recipe has a little history. When I was a freshman or so in high school, a local family asked me and my BFF if we would come to their house to cook and babysit over a long weekend. This was one of the meals we made. My mom reminded me that she had the recipe; again, it's a repeat.

Spaghetti with Fresh Tomatoes and Basil

6 whole tomatoes (blanched, peeled, juiced and quartered)

1/2 cup fresh chopped basil

Juice of 1 lemon

1/2 cup good quality olive oil

2 cloves garlic

Salt and pepper to taste

Spaghetti or linguine or other pasta, cooked

Fresh grated Parmesan cheese

After tomatoes are blanched, juiced and quartered, sprinkle with salt and let stand 10 minutes to rid of excess moisture. Chop tomatoes. Combine first 6 ingredients. Toss with pasta and top with Parmesan. Serve chilled.

Technically, blanching and boiling spaghetti require boiling water, but that about it. And if you're pressed for time, my mom modifies this recipe and uses grape tomatoes cut in half. Either way, it's a yummy, summery meal.