SUMMER SQUASH CARPACCIO WITH PECORINO, ALMONDS, AND MINT
ROAST CHICKEN BREASTS MARINATED WITH HERBS, ALLSPICE, AND LEMON
-SWEET RED ONION RELISH
SUCCOTASH OF SWEET CORN AND FRESH SHELL BEANS WITH PESTO
GINGERSNAPS, VANILLA ICE CREAM, BOYSENBERRIES, AND GOLDEN PLUMS
Summer is ease and light…well, poetically, at least. These are the qualities we often crave in summer food--we prefer to cook relatively quick and easy dishes, and the heat can diminish our appetite. It was a hot Fourth of July weekend; I wanted to make a menu of dishes celebrating the holiday, utilizing the early summer bounty, and reflecting those poetic summer qualities of ease and lightness. Starting with a traditional Texas Fourth of July menu—barbecued chicken, corn on the cob, baked beans with chopped fresh onion, salad, and ice cream—and rearranging the elements, adding a few California embellishments, we come up with a beautiful, festive meal that is relatively easy and light, and, in its own way, just as comforting as the traditional one.