it just so happens that i’ve read interviews of two different talented cookbook authors lately with some seasonal meal ideas that were very inspiring from the perspective of a foodie, so i thought that i would share those here.  i found the first one on smp living, and it’s an interview of beatrice pelte, author of la tartine gourmande, which was inspired by her beautiful food blog.  [once upon a time ago, i talked about her book here.  i’m now a proud owner of the book, thanks to a birthday gift from my sweet brother!  i’m a huge fan of bea’s.]

here’s her meal idea for a fall or winter dinner party, taken directly from the interview:

If you are looking for a casual meal, and it’s winter or fall, I would start with a soup finished with greens and a good quality oil or maybe oeufs cocottes, then I’d make a dish of roasted root vegetables with black rice and chicken cooked with spices and coconut milk. I would always finish with a large bowl of green salad and an apple tart or an apple clafoutis for dessert.

{images from la tartine gourmande}

the second meal idea is from nigel slater, author of the kitchen diaries: a year in the kitchen with nigel slater and many other culinary-centered publications.  anthropologie interviewed him in their magazine, which is where i found the excerpt below, and although i didn’t really know a lot about him before, i quickly became intrigued and am now convinced that i need every last one of his books.

this is his idea of a perfect spring meal, start to finish, taken from the magazine:

A bunch of radishes, white-tip if possible, for people to pick at, served with sweet, cold butter and sea salt.  A bowl of early salad leaves, with capers, sprouted seeds and young fennel.  A dish of rabbit with chopped tarragon and cream, or a young roast chicken stuffed with lemon and a head of spring garlic.  No dessert, but a single fresh goat’s cheese with a basil-infused olive oil to trickle over.

when asked what cocktail he might serve, nigel responds with:

There has to be a little fizz to a spring cocktail, to remind us of the new life that is starting in the ground.  I would serve a champagne cocktail, perhaps with a dash of pomegranate juice.

{images from nigel slater}

i love the emotion, the stories, the love and joy and meaning that these two authors bring to the table along with their wholesome, beautiful, of-the-earth dishes.

to coincide with these two, i created my own meal idea for summer that utilizes the abundant fruits, vegetables, and herbs of the season as much as possible:

Peach, prosciutto, and smoked mozzarella bruschetta with a sprig of arugula.  Grilled shrimp and scallops served over fusilli with a light yet luscious cilantro-lime oil with tomatoes, orange peppers, avocado, and fresh grilled corn.  A spinach salad with feta, green onions, candied almond slices, fresh blackberries and raspberries, and a cinnamon vinaigrette.  For dessert, sweet basil shortcakes with balsamic-macerated strawberries and marscarpone cream.

my drink of choice would be as follows:

A crisp pinot grigio, or a hugo, a drink that I discovered in Germany, made with prosecco, a splash of elderflower syrup, mint, and lime.  

there’s a beautiful thing about enjoying the harvest of the season.  it’s healthier and tastier, less expensive, and it just feels right.  i hope the captions above from bea and nigel inspire you as much as they inspired me.

xoxo