Tag Archives: summer vegetables


Salmon is a forgiving fish, but not always. Through years of trial and error, I’ve found that a nice side of wild salmon (I pick out the pin bones with a pair of tweezers) will always stay tender and moist if it is simply brushed with a bit of olive oil, dusted with salt and pepper, and shoved under the broiler for about five minutes. Keeping a watchful eye and finishing with generous squeezes of lemon renders perfect fish, every time. (Okay, not every time). I find that roasting salmon, on the other hand, delivers a slice of anemic-looking fish with the texture of cat food… and I have yet to master the pan-sear. Live and die by the broil method.

Alongside the salmon was a simple green salad dressed in walnut oil, roasted new potatoes and chopped scallions, and sauteed green beans and carrots. (The key to perfect string beans is to parboil them in salted water for two minutes before flinging them into a piping hot frying pan, where they snap and sizzle for another couple of minutes and attain the perfect amount of crisp and char).



The bridal shower I keep going on and on about? I was also in charge of the food. The vibe was simple and light — and I didn’t want to go the finger sandwich and chicken salad route — and I decided on grilled crostini two ways: broiled garden tomatoes soaked in balsamic and torn basil, and white bean, mushroom, thyme, and zucchini, drenched in white wine and lemon. Two salads, too: red leaf lettuce with dill, terragon, basil, garden cucumbers, and fresh summer corn, and arugula with grilled radicchio, blueberries, and homemade rye croutons. And dessert, of course — two summer fruit crostatas, one peach and raspberry, the other blueberry. Not only was it the first bridal shower I’ve ever hosted, it was the first bridal shower I’ve attended, ever. Hopefully it had the low-key and ladylike vibe befitting the lovely bride!