When one is faced with this lengthy summer bounty, they start with the classics. They grate. They bake. They stuff. They roast. When it is warm, they carefully peel raw noodles. When there’s a breeze, they contemplate how this could extend their summer chili. They shred some more. From there, they google. With that, they stumble in love with Smitten Kitchen’s kemony zucchini goat cheese pizza.
From the moment I saw the result pop up with its enchanting image of thinly layered summer squash, I felt that much better about this weird summer. Inspired by Smitten’s design, my version changes the layout a bit, colorwise, adding a ring of black cherry cherry tomatoes, with plenty of fresh lemon juice whisked into the herbed tofu ricotta, on top of Hot Lips pizza dough ($2). It was all topped off with extra virgin olive oil and a bunch of freshly ground black pepper. As it should be.
This same weekend, I found myself shelling fresh peas. It was instantly therapeutic and I started thinking fresh pasta! risotto! creamy soups! puree! getting fishy!?! Blame on all the Gordon Ramsey I’ve been watching (I don’t have cable, so I make do with whatever cooking shows I can), but I took inspiration for this dish from all his bleeping scallops. My sister was quickly horrified when I told her I was making pea puree for dinner, but turned it around and approved once I assured her that was “fancy”. Er, thanks, sis! You enjoy that fettucine alfredo, I’ll break out the peas, coconut milk and fresh basil, thank you very much.
Grilled tofu & peas: because when in doubt, play with textures and marinate in beer.