This summer has gone by way too fast. After too short a vacation, I’m preparing to get back in the classroom this fall. I’m always excited about teaching, but I can’t help wishing that August would start moving just a little bit slower. However, since that doesn’t seem likely, I figured I’d better share with you a couple of dishes that can only be made in the next few weeks, before all the delicious summer produce dries up.
First up, this delicious, unusual take on Shrimp and Grits that I found over at “In Sock Monkey Slippers” spices things up with a little chorizo and makes great use of all of the best summer veggies. The original recipe calls for cherry tomatoes, baby squash and fresh corn, and I decided to add a few pods of thinly sliced okra. This was light and refreshing, and perfect topped with a generous splash of Texas Pete hot sauce.
The original recipe calls for using goat cheese in the polenta, and I’m sure that would be delicious and make it extra creamy, but I had a hunk of gruyère I needed to use, so I went with that instead.
My other summer treat to share is a delicious, seasonal peach pie. I love peaches so much, but it can be so hard to find good ones! It seems like whenever I buy them, they get mushy and mealy on the outside before they get ripe in the middle. Last week, I bought some local, farm-fresh peaches from our farmers’ market, and while I was tempted to just eat them plain or spooned over Greek yogurt with a drizzle of honey and almonds, I decided to be sweet to my sweetie and bake a pie for TH instead.
This is the first pie I’ve ever made where the crust didn’t shrink! I have no proof of this, though, because I forgot to take a picture of the finished product, so you’ll just have to take my word for it. This pie is like biting into summer. The sweet peaches are practically au naturel, with only a couple of spoonfuls of brown sugar and flour added to create the filling. The crust and crumble are both rich and buttery. I used this Brown Eyed Baker recipe for the filling and crumble, but I used my favorite pie crust recipe from Dorie Greenspan. This pie is perfect at any temperature, but we like it best slightly warm with a big scoop of vanilla ice cream on top.
I’ll close up by encouraging y’all to head out to your markets to get the ingredients for these delightful dishes today, before summer slips through your fingers.