I drove to Andy’s Orchard in Morgan Hill, Calif., the opposite day to choose peaches, plums, apricots and nectarines. Some have been able to eat proper off the tree, drippy and warmed from the solar, and the remainder I introduced dwelling. I preserve making excuses to stroll by the kitchen now, to lean in and huff their fragrance like some sort of creep. I like stone fruit, OK?
I’m saving a few of the firmer items for later within the week to make Ali Slagle’s new vegan peach crumble, with its pretty textured topping comprised of flour, nuts and oats. Coconut oil or vegan butter, whichever you’d desire, binds them.
And when stone fruit season runs into tomato season, I wish to make Alexa Weibel’s tomato and peach salad, doused merely with olive oil, sherry vinegar, mustard and lemon juice, on a mattress of whipped goat cheese. On a sizzling day, it’s an entire meal, particularly in the event you add a heap of crisp, dressed salad leaves on prime and have all of it with some roughly torn bread fried in olive oil.
However if you wish to neglect the peaches for a minute, and simply deal with ripe tomatoes, check out Eric Kim’s lovely chilly noodles with tomatoes, Melissa Clark’s pasta salad with summer time tomatoes or Christian Reynoso’s new recipe for tomatoes with Parmesan-olive bread crumbs.
To make the scrumptious topping, you roast bread crumbs within the oven with grated cheese, olives, citrus zest, fennel seeds and red-chile flakes till “your kitchen begins to odor a bit like a pizzeria.” Then scatter them over generously seasoned tomatoes, that are further juicy since you remembered to salt them earlier, earlier than you made the bread crumbs (good work!).
My solely recommendation right here is to go forward and make a double batch of the crumbs, that manner you’ll have them able to go the following time you make Christian’s tomatoes. As a result of sure, you’ll be making these tomatoes once more.