It's summer in Boston and while I'm not a big fan of the Boston summer weather (these past two weeks have been exceptionally brutal-- think heatwave + high humidity or thunderstorms), I tolerate summer in New England because that means I get to start shopping at farmers markets again! Unlike California (I miss you, Berkeley!), the growing season in the Northeast is way shorter and that makes eating locally challenging. This is especially true late in the winter when I'm starting to get sick of all the winter squashes I've been storing since late fall. But for now, we have plenty of berries, stone fruits, tomatoes etc. in season. Aside from being too lazy and busy to cook of late, I also think that fresh good quality in-season produce should be enjoyed with as little cooking as possible. As a result, I've been having lots of salads (both fruit and vegetable-based) and desserts that incorporate fresh fruits.
Perfect Summer Breakfasts: (clockwise) Apricots+raw honey+yogurt; Strawberries+peppermint+yogurt; Raspberries+peppermint+yogurt
Perfect Summer Lunch: Heirloom tomatoes, Fiore di Nonno handcrafted small batch mozzarella, sweet basil (from my window sill!), Maldon sea salt, fresh ground pepper, extra virgin olive oil
Perfect Summer Dessert: Champagne mangoes, coconut milk infused sticky rice, coconut cream, toasted mung beans
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