August Dinner

Fusilli al sugo crudo

heirloom tomatoes, diced
pinch of salt
cracked black pepper
2 T. extra-virgin olive oil
chopped herbs (basil, thyme, marjoram — use whatever you have on hand. in the pic above, I used thyme and celery leaves)

Combine all ingredients and set aside in the refrigerator, covered, for 15 minutes. Meanwhile, prepare pasta; drain. Fold in tomato sauce. Toss to coat. (Alternately, cook pasta until slightly underdone. Drain. Return pasta to pot. Add uncooked tomato sauce and simmer for 5 minutes over ultra-low heat or until tomato juices are absorbed by the pasta.) Serve immediately. Cheese is completely unnecessary with this dish.

Fromage blanc and strawberries

strawberries, trimmed and quartered
4 t. sugar
3 t. white wine or Grand Marnier
tiny pinch of salt
tinier pinch of cracked black pepper

Combine strawberries, sugar and white wine or Grand Marnier. Set aside and macerate for 30 minutes. Prior to service, fold in salt and pepper. Toss. Spoon over fromage blanc or whipped crème fraîche, or pound cake, or vanilla ice cream.

What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: