simple summer cooking

Summer is my least favorite season.  However, there are some things I like about it.

My son is home from college.  I wear little to no makeup.  I dress in fewer clothes.  The city is less crowded.  And fruits and vegetables are in season.

I start the day at the Farmer’s Market a few blocks from my house. 

One of my favorite salads in the summer is fresh salted mozzarella, ripe tomatoes, and a drizzle of my favorite balsamic.  It’s expensive, but you need so little, it lasts a long time.

And the tomatoes right now are gorgeous.  Today I bought these; they even photograph well.

 So, here’s my recipe for a healthy, easy dinner.

Cut up vegetables. Almost any will do. Tonight I use yellow and green zucchini, onions, and red peppers.  I add some cherry tomatoes as I want to finish up the ones I have from last week.  Use your hands to coat with a little olive oil.  Add salt (I like black truffle salt), and bake for 30 minutes.  It is fail-proof.

For the fish, tonight I use flounder.  I add lemon, cut up tomatoes, and scallions.  Season with garlic powder, basil, and salt.  Bake for 15 minutes.  And voila.

 Easy to make.  Healthy.  And satisfying.  Here's my happy customer.