My Summer Favorites – Heirloom Tomatoes, Padron Peppers & Burrata

Method Finely chop 1 bunch of basil with a clove of garlic and a few glugs of good quality olive oil (just
to moisten to basil)
. Slice tomatoes, sprinkle with sea salt and a few cracks of black pepper serve with
Brrata Cheese, basil oil and toasted Sourdough baguette.

Padron Peppers

MethodHeat a large saute pan over high heat. When the pan is very hot, drizzle with some olive oil and
add the
peppers all at once (stand back a little, they might spatter). When the skins begin to blister, squeeze
in some
lemon juice and a generous pinch of sea salt. Remove from pan and serve.

I want to share a few of my favorite farmers market must-haves. Every week a few heirloom tomatoes and a basket of Padron Peppers make it into my bag. I’m enjoying them as much as I can in these final weeks of summer. When fruits and vegetables are this perfect, at the peak of their season, you don’t want to do anything that masks the sun-kissed flavor. A pinch a salt, a drizzle of olive oil and maybe a splash lemon is all they need–if anything at all.

Heirloom Tomatoes are a favorite every year, and every year I’m astonished at how good these are with all the vibrant colors,  different textures and tastes. My favorite is green zebra, what’s yours?
(Actually, green zebra isn’t an heirloom, they are bred from 4 different heirloom varieties…go figure).

Padron Peppers are new to me this year (where have I been!). Mostly mild and sweet, but occasionally you’ll get a hot and spicy one in the batch. I noticed this weeks peppers were more spicy than the early summer ones – apparently they get spicier towards the end of summer. But not to spicy to thoroughly enjoy!

Another thing I’ve been enjoying is Burrata Cheese, I’m seeing it on a lot of menus around the Bay Area this summer. Burrata is a fresh Mozzarella that’s stuffed with a mixture of cream and mozzarella, giving it a beautiful, soft inner texture while having the familiar, firm outer shell. This is best served at room temperature.


7 Comments to “My Summer Favorites – Heirloom Tomatoes, Padron Peppers & Burrata”

  1. So So SO in love with your photos that I can’t even read the post. I had to get to the comments section to let you know that my eyes are so full of beauty from your shots. O.K., now that I have that out of my system, I’ll go back and read your lovely thoughts!

  2. So tomorrow my kids and I go to Whole Foods every Friday as a treat to ourselves (for making it through another week of school…we homeschool…high school no less!). We always look for something new to choose and taste. We’ll pick out burrata cheese.

    • Hi Sarah, thank you so much for your kind words! I love that you and your kids go to whole foods every friday, what a wonderful lesson that is for them. As Valerie mentioned below, Teleme Cheese would be a nice choice for your next trip :)
      Thank you for stopping by my blog!

  3. Your photos just get more stunning with each post. I’ve not seen Padron peppers either – think you can bring a bunch when you fly back to Florida? Love the idea of just a quick browning with lemon juice, lots of flavor in so little time.

  4. In Hawaii we eat alot of Shishito peppers prepared this way but I’ve never done the lemon squeeze. Thanks for the good idea. Burratta is one of my favorite things-creamy creamier, creamiest! And on that note, did you have any Teleme cheese out there yet? The little olive oil factory in St. Helena always was our stop for it…

    • Hi Val! I love shishito peppers, and padron peppers are very similar – I can’t seem to get enough of them! Maybe you, Claire and I can hunt some down when I get back to Fl. I’ve had Teleme, just not this trip, I think a trip to St. Helena just hit my list!

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