When I first started cooking, I was enchanted by the idea of “Oh! It’s rhubarb season” or “Oh! It’s butternut squash season!” Having grown up in California, also known as the land of plenty, it was so strange to start cooking on the East Coast where there was one time of year that butternut squash “made sense” to cook. A few years snowy winters and melting summers, the whole food and season connection finally makes sense to me.
For example, I spent the last couple of months waiting for rhubarb season, only to go on vacation for much of June and coming back to find that the rhubarbs had moved on (without me!). So when I started reading that “it’s the last of peach season” I hurriedly ran out to the store and stocked up on peaches. I’m already dreaming up peach cobblers and peach cakes but for today, I thought a simple peach and tomato salad with some fresh mint leaves would be a nice starter for a steak dinner.
1/2 cup crumbled blue cheese
2 tbsp sliced mint leaves
2 tbsp olive oil
pepper to taste
Slice tomatoes and peaches into wedges. Add the blue cheese, mint leaves and toss with olive oil. Add pepper to taste.
Serves 2 for starters