By Chef Jamie Gwen
As Printed in “Orange Coast Magazine”

Summer’s bounty of fresh produce is here! Our warm, sunny days bring glorious results for home gardeners, who are suddenly blessed with an over abundance of herbs, fresh fruits and vegetables. Now is the time to step into the garden—or stop by your local farmer’s market—and pick up your favorite produce to create summer’s fresh, flavorful and healthy dishes.

One of this season’s treats is fresh tomatoes, in a variety of colors and sizes. Try the small multi-color “pear” tomatoes in salads or add them to hot pasta with garlic and olive oil…the tomatoes warm slightly and come alive with flavor! Or, in a variation of the Italian caprese salad, toss these tiny jewels with miniature fresh mozzarella balls (Bocconcini), fresh basil and a drizzle of extra virgin olive oil. Beautiful, fast enough to fit your summer schedule and absolutely delicious.

Tomatoes, also the key ingredient in salsas, are easily combined with chopped fresh jalapenos, chopped garlic, fresh cilantro, a squeeze of lime and a pinch of ground cumin to make a delicious dip for tortilla or pita chips. Replace the tomatoes with ripe, cubed mango, for a pico de gallo for the perfect accompaniment to grilled fish. Or, use peeled and chopped cucumber or zucchini, instead of mango, mix in sweet corn kernels and black beans and serve it alongside citrus-grilled chicken. With a glass of Sauvignon Blanc, you have a perfect dinner for a summer evening.

And, we all know the stories of abundant zucchini from neighbor’s gardens! My favorite way to prepare this versatile vegetable during the summer months is to grill it. Slice zucchini lengthwise, toss it with olive oil, balsamic vinegar, your favorite fresh chopped herbs and salt and pepper and grill it for side dishes or salads. Add thinly sliced zucchini to your favorite lasagna recipe for a healthy, vegetarian version. Make a corn and zucchini chowder…Oh the possibilities are endless.

As for summer fruit from the garden, strawberries in pots are a colorful and flavorful addition to your backyard decor. Try broiling strawberries to bring out their sweetness and serve them over your favorite ice cream for a simple summer treat. To make this delicious dessert, toss 4 cups of strawberries, hulled and halved with half a cup of brown sugar and a teaspoon of vanilla. Let stand for 10 minutes, then broil for three to 5 minutes or until bubbly and golden.

No room for a vegetable garden? Try potted herbs like basil, tarragon, oregano and rosemary, to add that unmistakably fresh taste to your dishes. Always add fresh herbs to a dish after it is removed from the heat (stovetop or oven). Stirring in or sprinkling your dishes with fresh herbs at the last minute maintains their flavor and aroma.

To make ribbons of basil, also called chiffonade, pile eight basil leaves and roll them together. Slice the rolled basil leaves into thin strips and toss into hot pasta with extra-virgin olive oil, shavings of parmesan and ground black pepper. Rosemary, easily removed from the sprig by pulling the leaves downward or against the growth pattern, is wonderful combined with lemon and garlic as a marinade for grilled lamb or chicken. Fresh oregano is classically added to homemade marinara sauce; Tarragon works with fish, chopped into mashed potatoes, or in a creamy risotto with summer vegetables.

A favorite herb of mine to add a simple fresh taste to a wide variety of dishes is “flat leaf” parsley. It grows easily and quickly and adds flavor and color to most of my dishes. I like adding chopped flat leaf parsley to fresh-out-of-the-oven baby potatoes, tossed with a little butter or olive oil with a sprinkling of coarse sea salt and cracked black pepper.

And, if you want a show-stopping main course salad that incorporates the best produce of the early summer season, try my Summer Nicoise Salad. Dine alfresco on a warm summer evening and make a toast to the summer season’s bounty of perfect produce!

SUMMER NICOISE SALAD
Serves 8
Arrange this classic South-of-France salad on one large platter for an extraordinary presentation. Add your produce picks, whether it be zucchini, asparagus, or red or yellow bell peppers, for a true summer feeling.

• 5 - 6 (1-inch-thick) fresh tuna steaks (about 2 pounds)
• Extra-virgin olive oil
• 3/4 pound French string beans (haricots verts), stems removed and blanched
• 1 recipe French Potato Salad, recipe follows
• 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
• 8 hard-boiled eggs, peeled and cut in half
• 1/2 pound Nicoise olives, pitted
• 2 bunches watercress or arugula
• 1 can anchovies (optional)

To cook the tuna, heat a large sauté pan, your outdoor grill or stove-top grill until very hot. Brush the tuna with olive oil and season with salt and pepper. Cook the tuna for 2 minutes on each side for rare. Arrange the watercress on a platter and top with the tuna, haricots verts, potato salad, tomatoes, eggs, olives, anchovies. To serve, drizzle some of the dressing over the tuna and vegetables and serve the rest on the side.

(2nd COLUMN IN RECIPE BOX)

For the Vinaigrette:

• 1/2 cup Champagne vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• Salt & freshly ground black pepper
• 1 1/2 cups good olive oil

For the vinaigrette, combine the vinegar, mustard, salt and pepper. Slowly whisk in the olive oil.

French Potato Salad:

• 1 pound small white potatoes
• 1 pound small red potatoes
• 2 tablespoons dry white wine
• 2 tablespoons chicken broth
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh chives, chopped
• 2 tablespoons flat-leaf parsley, chopped
• 2 tablespoons fresh basil leaves, chiffonade
• 1/2 cup Vinaigrette (see recipe above)

Cook the potatoes in boiling, salted water until tender. Drain in a colander and allow them to cool for 10 minutes or until you can handle them. Cut the warm potatoes in half (quarters, if the potatoes are larger) and place them in a medium bowl. Add the wine and chicken broth and toss gently. Allow the liquids to soak into the warm potatoes before proceeding. Add 1/2 cup of the vinaigrette to the potatoes. Add the herbs and season well with salt and pepper. Serve warm or at room temperature.