The word “sformatino” comes from the Italian sformare, which means to unmold. Poggio Trattoria in Sausalito bakes these savory individual corn custards in ramekins, then unmolds them for an elegant presentation, surrounded by fresh arugula, herbs and cherry tomatoes.
This salad combines a variety of local produce, all at or near its seasonal peak. Peaches, nectarines, heirloom tomatoes and baby arugula create a colorful mix, with creamy ricotta adding a mellow contrast.
Summer Corn and Edamame Salad with Walnut Miso Dressing
Local sweet corn is ready for the picking or will be soon in most parts of the country. Pacific Market restaurant makes the most of its crisp texture and summery flavor by tossing it with a sweet Asian-style dressing.
Fresh mozzarella, garden tomatoes and basil have long shared the culinary stage in summer. To change it up a bit, chef Rhys Lewis crisps up small mozzarella balls (ciliegine), then highlights the salad with creamy mascarpone to complement the bright acid of the tomatoes.
This antioxidant-rich soup is a sustainable choice because it can be prepared from less-than-perfect tomatoes that might go to waste. The soup can be served warm or cold and pairs extremely well with a grilled cheese sandwich for that classic lunch duo.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.