How did that happen? Seems like I was just planting tomatoes and already the vines are cratering. Now that the calendar says it’s officially fall, I’m feeling guilty about all the summer recipes I never got around to making. In California, at least, it’s not too late. We still have tomatoes; we’re still grilling. Before you retire your grill for the winter, take a look at some of these fan-favorite (I’m the fan) shoulder season recipes from my archives. I even have a marvelous use for those green tomatoes that you may be tempted to toss.
Grilled Teleme in Chard Leaves
Photo: Planet Cheese Photography
Grilling Teleme turns it into a warm, molten puddle that begs for some thick, crunchy toast underneath. Substitute mozzarella, Crescenza or Fontina if you must, but I love the yeasty flavor of California Teleme. Savoy cabbage leaves will also work as a wrapper if you parboil them long enough to make them supple.
Photo: Planet Cheese Photography
Sarah Scott is a top-tier private chef in Napa Valley so no surprise that she’s super-creative and detail oriented. Have you ever seen a more appealing presentation for fried green tomatoes? This dinner-party first course takes some time but….wow.
Photo: Planet Cheese Photography
Napa Valley chef Derick Kuntz’s pickled red onions add the jolt of acidity that makes this salad sing. The dressing is nothing more than a dribble of olive oil and a few drops of cider vinegar but that’s all this stunning salad needs.
Photo: Sarah Remington
You can easily omit the prosciutto if there’s a vegetarian at the table and speed up the prep, if you like, with storebought pasta sauce. If the weather isn’t conducive to grilling, broil the eggplant slices on both sides until they are supple enough to roll. We eat this as a main course but you could serve small portions as a side dish with roast chicken or lamb.
Photo: Sarah Remington
I’ve had a hard time finding good polenta since the Golden Pheasant brand inexplicably vanished. What I’m seeing in stores is quick-cooking or instant and the texture is unsatisfying. Polenta should be coarse and take 45 minutes, at least, to become creamy. That’s the type you want for this rustic, rib-sticking dish. Check out online suppliers if your local shops don’t have it. Substitute Gorgonzola, Appenzeller or a favorite soft goat cheese if you can’t find Franklin’s Teleme.
Photo: Planet Cheese Photography
Watermelon and feta salad is practically a cliché but this variation is the one to try—with lime juice, Marash red pepper, red onions and radishes. Vivid color and vibrant flavors in every forkful.
