rose wine

Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette /  by Judy Kim

by Judy Kim

Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette

Yield: 4 servings

This is more of an assembly of ingredients than a recipe, which is exactly how I like to cook in the Summer. It's easy to pull together especially after a run to the Union Square Greenmarket, the largest farmers market in NYC. There's always so much to choose from, but I wanted to keep this salad simple. I like to marinate the tomatoes in the beginning to give them a garlicky touch. Letting them sit for 5 minutes or longer helps minimize the raw garlic flavor. Using a fine micro grater helps in that department too. (Grating is my favorite discovery, plus its faster than mincing!) Regardless the vinegar and nectarines will balance it out with just a touch of sweetness.  If you don't have a specialty vinegar use balsamic vinegar, it will still be delicious!

You could add some burrata to this to make this a light lunch with a crusty loaf of bread and salted butter.  A glass of rosé would be nice too.

INGREDIENTS

1 pound mix of heirloom and green tomatoes, in various shapes and sizes

1 garlic clove, grated on microplane

Flaky sea salt

5 ounces arugula

3 nectarines, pitted and sliced

1/4 cup diced red onion

Grapefruit balsamic vinegar such as The Filling Station vinegar

Extra-virgin olive oil

DIRECTIONS

  1. Cut tomatoes in half or quarters. In a large bowl mix tomatoes with garlic and season with sea salt. Set aside for 5 minutes.

  2. In a large platter arrange arugula greens, nectarines, red onion and tomatoes.

  3. Drizzle with grapefruit vinegar and extra-virgin olive oil. Finish with sprinkle of flaky sea salt.

Thyme Lemonade Popsicles with Nectarine and Kiwi /  by Judy Kim

by Judy Kim

Thyme Lemonade Popsicles with Nectarine and Kiwi 

Yield: 10 popsicles

Popsicles make me smile. They bring me back to Summer days when my Mom would pass out these delicious treats on the hottest of days. We would break them in half and share, or not if we were greedy or because they broke and probably fell on the ground. They would drip all over our hands and turn into a sticky mess so we preferred eating them in our swimsuits. What's better than diving into a pool or run under a ghetto sprinkler on the lawn to wash off popsicle juice, remember those days?

Fast forward to the adult version of popsicles. I tried to make these boozy and haven't figured out the right amount of gin or tequila and still have them freeze solid. So these pretty popsicles are perfect for landing into a giant glass of rosé or just eating. Hope you make new Summer memories of your own with these treats. I like that these popsicles have a built in snack. I hear someone, did they say Happy Hour?

INGREDIENTS

1/2 cup sugar

4 sprigs thyme

Zest of 3 lemons

1/4 cup lemon juice

Pinch of sea salt, such as Jacobsens (try their habenero salt too)

1 nectarine

1 kiwi

Handful of small mint leaves

DIRECTIONS

  1. In a small pot add sugar, thyme sprigs and 1 cup water. Bring to a boil and simmer for 1 minute. Mix with a wooden spoon until sugar dissolves. Transfer to a bowl to cool. Remove thyme after the simple syrup has cooled. This can be made in advance and kept in the fridge.

  2. In a pitcher combine lemon zest, lemon juice, salt, simple syrup; stir well and add water until desired level of sweetness. At minimum add 20 ounces water.

  3. Cut nectarine in half, remove seed and thinly slice using a mandoline. Trim end of kiwi and thinly slice with mandoline. If the kiwi is organic, no need to peel the skin.

  4. Stir lemonade and fill the popsicle molds halfway. Place a few slices of nectarine, kiwi and mint as a pretty edible garnish. Freeze for 2 years. Add a few more garnishes and fill molds with lemonade. Place wooden stick and freeze until solid. Run mold under warm water to help remove popsicles.