“To eat is a necessity, but to eat intelligently is an art.”― François de la Rochefoucauld
 
This is an interesting statement. When I look at the ingredients contained in my weekly CSA share, I focus on one or two  ingredients and find a recipe that will highlight its flavor.
 
Last week we hosted a dinner for the priest who married my son and daughter-in-law and baptized our grandson. Our son and his family and my daughter and granddaughters were also here. As I’m still watching my granddaughters on Thursday, the menu had to be easy to prepare and could be done ahead. Also, taking full advantage of the season’s  produce, I began to construct my menu relying on tried-and-true recipes.
 
For a starter, I made tomatoes and mozzarella purchasing tomatoes from Matt’s Farm Market & Garden Center in West Belmar and mozzarella from Antonio’s Gourmet Salumeria in Wanamassa. I selected large, Jersey beefsteak tomatoes paired with luscious, milky mozzarella dressed with Nocellara olive oil and fresh basil from my garden. 

The weather so far this summer can be summed up as hot and steamy. What this weather does do is inspire me to find recipes that are either no cook, stove top cooked or can be grilled.
 
If you have not discovered them yet, you must find your way to Jersey Artisan Company whose retail store is located in East Hanover, NJ. Owned by Salvatore Pisani, he creates cheeses and dairy products using milk from Spring Run Dairy Farm and sour dough breads with grains from River Valley Community Grains. The assorted variety of cheeses are created in Whippany, NJ. If you can’t make your way to East Hanover this summer, you can find Sal and his products at farmers markets in Jersey City, Weehawken, Monroe Township, Parsippany, Sparta, West Windsor, Scotch Plains, Blairstown, Summit and Asbury Park. The hyperlink will direct to the specific markets for days, times and which months the markets operate. Although Sal brings a variety of cheese and baked goods to the AsburyFresh market, so far I’ve only tried his semolina and ciabatta breads, fresh burrata and mozzarella. ​

It’s the start of the summer season, and my daughter and her family will be down every weekend until Labor Day. Although I’ve cooked up an assortment of items, finding time to blog, has been challenging. Here’s what was on last week’s menu: Swiss Chard and Bacon Grits Quiche from “Southern Living Magazine,” Stir-Fried Swiss Chard and Red Pepper by Martha Rose Shulman of The New York Times, Single Serve Berry Crostata by Joy Wilson from the website “Joy the Baker,” Peach and Beet Salad with Thyme Vinaigrette from the website “That Skinny Chick Can Bake,” (week 7 CSA flyer) and Blueberry Frangipane Loaf Cake from the website “Bake From Scratch.”
 
When I search for recipes, I first review the suggestions found in our CSA box. I look over the ingredients, review the website and its contents, consider our taste and then decide. This is how I selected the Peach and Beet Salad with Thyme Vinaigrette for trial. Other than the fruit and herb mentioned, you’ll also need baby spinach, crumbled blue cheese, toasted walnuts, balsamic vinegar, olive oil, Dijon mustard, honey, salt and pepper.