My daughter, Robin, called to invite me for dinner recently. She was pairing leftovers from a dinner party with some new recipes from the New York Times.
“Great!” I said, “I just put a peach cobbler in the oven. I’ll bring it along.” In no time at all, we’d thrown together a fine meal.
We began with a chilled corn soup featuring a cilantro-onion topping, a perfect starter for a warm summer evening on the patio.
An eggplant dish caught my eye, as I watched Robin saute the slices and arrange them on a platter with a spicy, ginger-peanut sauce. The rustic dish looked and tasted like one you might be served in a village cafe in the south of France. (More of my favorite eggplant dishes here.)
A Persian salad of sliced fennel and radishes had a colorful and pleasant crunch. Now I’m not a fennel fan, but it was a cool, tangy dish that was quite tasty. (Robin thought the fennel should’ve been more thinly sliced, both for looks and texture.)
I’ve since found a Southern Living recipe for Shaved Carrot, Asparagus and Apple Salad, a mixture that also includes angel hair cabbage. The shaving is done with a vegetable peeler. When mixed with the honey-red wine vinaigrette, the vegetables maintain a light crunch.
This time of year no day is complete without slices of vine-ripe tomatoes, preferably with a balsamic drizzle. And because Robin is a vegetable enthusiast, there were also some tasty slices of oven-roasted squash.
A Sweet Touch
The finale, the cobbler used up the last of those wonderful peaches that Cyndy brought me earlier in the week. I tucked the dessert under a scoop of ice cream and let the goodness ooze all about.
The kitchen mashup made for such a wonderful evening. I love those “last-minute, bring-what-you’ve-got meals.” They have a way of working out just fine.