Elevate peak produce to new heights with simple techniques and a gentle hand.
June 09, 2015
1 of 7Photo: Iain Bagwell
Fresh Produce Takes the Stage
French food is about utter simplicity. When it comes to vegetables, keep the cooking minimal. Fresh herbs and other essential French ingredients punctuate each dish, but produce remains the star.
First up, we have Stuffed Roasted Bell Peppers. In addition to great tomatoes and eggplants, summer is the time for sweet red and yellow peppers with real flavor. A great way to enjoy them is fire-roasted and peeled. It's easy to do at home, even if it's a little messy.
Is there anything more French than a savory vegetable quiche? Choose fresh-looking, smooth-skinned zucchini. If you have a vegetable garden, add strips of squash blossom to the tart, as well. Crumbled goat cheese and diced ham give the tart a complex flavor.
3 of 7Photo: Iain Bagwell
Buttered Radish Tartines
French diners have a fetish for radishes served with good butter and sea salt. In the summer, they are on the table at every meal or served alongside an aperitif.
Raw carrots are cut in fine julienne, then dressed with a lemony vinaigrette with a hint of garlic. Before serving, the salad is showered with freshly cut chives (and chive blossoms, if you have some).