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.