Back to school is just around the corner, but we’re still happily enjoying dishes with summery notes and holiday scents. Sunny tarts, maritime-inspired pasta, garnished shellfish, roasted seafood, fragrant skewers, they’re all here this week.
Sunny flavors
If the proximity of September already blows its back-to-school scents on our menus and general organization, we live this August week with the relaxation it deserves and the vacation flavors we love. To do this, we still put summer products in the spotlight. Apricots, peaches, nectarines, watermelon or melon for the fruits, but also zucchini, eggplant, tomatoes, green beans, peppers, for the vegetables part. Delights to be declined in raw, roasted, stewed, seized versions. Between summer and autumn, plums and figs accompany us for the end of the beautiful days until the leaves turn red. Jewels that go perfectly with sweet and savory dishes, with meat, cheese, foie gras, bacon, etc.
To inspire you, here is a selection of 7 easy dishes to enjoy this week.
Pissaladière-style tart
© Pierre Javelle
A generous tart, easy to share, and inexpensive. A delight that pleases both adults and children.
For 6 people
Discover the recipe for Pissaladière-style tart
Seafood Linguine
© Edward Park
A surprising seafood pasta recipe that is finished cooking in the oven, en papillote.
Discover the recipe for Linguine with seafood
Creamy Tomato and Burrata Tart
© Anna Klaiss / Editions de La Martinière
For this tart, we first preserve the tomatoes with balsamic vinegar and brown sugar, then cover with homemade pesto and puff pastry. The result is a delicious, summery tatin, garnished with a generous burrata.
Discover the recipe for Creamy Tomato and Burrata Tart
Green bean and hazelnut salad
© Joann Pai
A gourmet salad to enjoy beans in a cold version, seasoned with toasted hazelnut oil and lemon juice. A delight to serve as a starter or side dish.
Discover the recipe for Green bean and hazelnut salad
Stuffed Clams
© Emilie Laraison
Persillade—a mixture of butter, garlic, and parsley—always works perfectly with seafood like clams, razor clams, and mussels.
Discover the recipe for stuffed clams
Prawns, pastis marinade, garlic and olive oil
© Valery Guedes
Marinating is always a good idea! With this preparation based on pastis, olive oil, lemon, mustard and fennel seeds, the prawns reveal their full potential.
Discover the recipe for Gambas, pastis marinade, garlic and olive oil
Veal skewers with apricot and rosemary
© Delphine Constantini
We still take advantage of the last aromas of the barbecue to make veal skewers and apricot ears stuck on sprigs of rosemary leaves.
Discover the recipe for Veal skewers with apricot and rosemary
