I know that the end of summer doesn’t come on the calendar until later in September. But when school starts, and the days start getting shorter, that’s pretty much it for me.
Earlier in the week I fixed dinner for my mom, my boyfriend and I to enjoy at her house. It was a little celebration of the end of summer with some of the produce that is so wonderful this time of year. For me, corn and tomatoes top my list of what-tastes-like-summer, with stone fruit right behind.
I went to the Farmer’s Market on Sunday, got the fixin’s, and this was my menu:
White Corn on the Cob
Rice-Stuffed Tomatoes (from Smitten Kitchen)
Sweet Italian Sausage
Almond-Crisped Nectarines (from Smitten Kitchen’s recipe for Almond-Crisped Peaches)
Unfortunately, due to my lack of skill and some poor lighting, I didn’t get all the pictures I would have liked to share with you. Get on over to Smitten Kitchen – she’s got some beautiful pictures as well as the recipes for the Rice-Stuffed Tomatoes and Almond-Crisped Peaches – or nectarines. As for the corn, sausage and focaccia – use your imagination!
I do have some shots of the Rice-Stuffed Tomatoes, and a little further down, some pictures of the nectarines.
Start with good tomatoes, cut off the tops and scoop out the insides.
Take all that nice juice and pulp…
and puree it.
You also need onion, garlic, olive oil, arborio rice, bread crumbs, salt, and some fresh herbs. I had rosemary, so used that…basil would be delicious.
Arborio rice is short-grained, starchy rice, used for making risotto.
After cooking the onion and garlic in some olive oil, add the arborio rice and cook it a bit before adding the tomato puree.
Simmer that on medium-low heat until the rice is partially cooked, stir in salt and herbs.
Now take the creamy-tomato-y rice and stuff it into the hollowed out tomatoes. Top with bread crumbs and a drizzle of olive oil.
Bake for 30 minutes. While the tomatoes bake, fix the rest of your supper (it doesn’t have to be corn on the cob and sausage). How about a little butter lettuce salad? The tomatoes are simple, seasonal, and delicious hot or cold.
I did the tomatoes the day before but you could have them in the oven at the same time as the Almond-Crisped Peaches.
One suggestion (that didn’t occur to me) is to find free-stone peaches or nectarines. It was a little tricky cutting the pits out of the ones I bought, but they were still delicious. The filling is a combination of almonds (I used almond meal), butter and sugar.
Spread the filling out to cover the cut fruit-halves.
Now bake. Mmmm. It smells so delicious while it’s cooking.
Serve warm with ice cream.
I hope you enjoy the Labor Day weekend and the last fruits of the season.
Thanks for stopping by.