What I look forward to most in the summer? Stone fruit! We have trees, our neighbors have trees, and when the fruit on a tree ripens, it usually ripens all at once, setting up a flurry of activity. We eat (more like gorge on) the fresh fruit, make pies and cobblers, and freeze, dry, and can whatever’s left.
Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one.
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.
Hot days are here! Today we are cooling off with a crisp watermelon salad with a southwestern flair. It’s sort of a spin off of a classic watermelon salad with feta and mint, but with cotija instead of feta, and cilantro in place of the mint.