3 Farm-Fresh Ingredients, 3 Fantastic Plates

Tomato, basil and peach pair nicely in these dishes put together by Hal B. Klein to celebrate the season’s bounty.



 

Toast with Heirloom Tomato and Fried Egg + a Peach-Basil Smoothie


Toast

  • 2 slices quality bread
  • 1 heirloom slicing tomato,
  • such as Purple Cherokee,
  • Brandywine or Black Krim
  • 2 tablespoons Parmigiano-Reggiano
  • 2 basil leaves
  • 2 eggs


Toast bread in the broiler. Top each piece of toast with a thick slice of heirloom slicing tomato. Shave about 1 tablespoon Parmigiano-Reggiano cheese on each piece of toast. Return to broiler for 1 minute. Top both with 1 basil leaf. Top both with a fried egg, over easy. Add a pinch of finishing salt.

Smoothie

  • 2 white peaches
  • 1/8 cup Thai basil leaves
  • Handful of spinach
  • ½ cup blueberries
  • ¾ cup hemp or almond milk
  • 4 to 5 ice cubes
  • Pinch of salt


Pit peaches. Blend all ingredients until smooth.



 

 

Tomato, Peach and Ricotta Salata Cheese Salad with Basil Vinaigrette


Dressing

  • 1½ tablespoons Champagne vinegar
  • 1 teaspoon sugar
  • ½ teaspoon Dijon mustard
  • 5 large Italian basil leaves
  • Pinch salt
  • 5 tablespoons high-quality olive oil


Blend all ingredients, except the oil. Next blend in oil, slowly.

 

Salad

  • 1 cup diced yellow peaches
  • 1 cup halved cherry or grape tomato, such as Juliet or Sungold
  • ¾ cup sweet, crisp salad greens, such as edible chrysanthemum
  • 1/3 cup cubed ricotta salata
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon thinly sliced red onion (presoaked in water for 1 hour)
  • 1 tablespoon chopped spearmint
  • Fennel fronds (optional but nice)
  • Basil vinaigrette (see above)
  • Salt, to season


Combine all ingredients; toss afterward.



 

 

Grilled Skirt Steak with Roasted Peach-Tomato Salsa Topped with Basil-Infused Olive Oil


Oil

  • 6 basil leaves
  • ½ cup high-quality olive oil


In the morning — or up to a week prior — muddle basil leaves into oil. Set aside, loosely covered.

 

Salsa

  • 2 white peaches
  • 4 paste tomatoes, such as San Marzano,
  • Amish Paste or Heinz Paste
  • 1 jalapeño or poblano pepper
  • ¼ cup diced shallot
  • 1 clove diced garlic
  • ¼ cup chopped cilantro
  • 3 shredded basil leaves
  • Salt and white pepper, to season


Grill peaches, tomatoes and pepper on a hot propane grill or (better) over hot coals for 3 minutes, turning once. Let grilled items cool until warm to the touch and then dice. While still warm, add in the shallot, garlic, cilantro and basil leaves; season with salt and white pepper.

 

Steak

  • 1 pound skirt steak
  • Salt and pepper, to season


Season steak with salt and pepper 1 hour before cooking. Cook over high heat for 1.5 minutes per side. Allow steak to rest for 5 to 10 minutes. Slice against the grain. To serve, top with a generous portion of salsa and 1 tablespoon basil oil.

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