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.

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