My garden plants are a little behind, but have begun producing and soon I will be picking… if the birds don’t beat me to it.

In the meantime, I am still dependent on flavorful Campari tomatoes and ripe grape tomatoes, because what is summer weather without tomatoes?

This long-awaited warm weather allows for dining on the deck again, and some dishes are perfectly suited to the al fresco experience, especially salads. Served with crusty bread and good cheese, they make satisfying, light meals.

This past weekend the star was a version of the classic Salade Nicoise, a real favorite when I can get good vegetables.

We have tuna that we canned ourselves, and it sure beats the commercial product. I also discovered Alton Brown’s secret to perfect hard-cooked eggs after trying many others with no success. Assembling the salad takes some prep and time but it is so worth it!

Of course, adjust ingredients and portions according to your taste, and what is fresh and available. Assemble on a large platter that shouts abundance! Serve with vinaigrette.

To hard cook eggs perfectly, I use Alton Brown’s technique, and it works every time.

To quote him: “I’ve been steaming eggs since ’09, a method that makes them easier to peel than any other application I’ve yet tried.”

He explains, “Steam is my choice because although it is hot, it’s physically less violent than boiling water.” This makes it less likely to crack and much easier to peel. Also, “Steam is more reliable … pretty much a constant at standard pressure.”

He suggests storing eggs on their sides in the fridge for at least 5 days to center the yolks. I didn’t do that but mine came out just fine.

Of course, Caprese Salad is frequently on my table, especially when there is abundant basil in my herb garden. I really enjoy it as a topping for grilled portobello mushrooms too. Great on their own, they also make the best side dishes for whatever is on the grill.

Nothing speaks of sunshine and freshness better than red-ripe tomatoes, bright green basil, and refreshing mozzarella. All it needs is a little salt and pepper, and good extra virgin olive oil.

And since we are on a tomato kick, I asked Buddy and Anne to share their Tortilla Pizza recipe and technique. No crust to roll out means less trouble and less time with great tasting results! Couldn’t be simpler or more satisfying.

Place warm tortillas on baking sheet

We seldom have dessert, but I recently made a decadent pie for my friends, Hunter and Carter and I am told it was absolutely delicious. If you like sweets, this is a good one for summertime outdoor meals.

8 ounces cream cheese, room temp

Here’s to missing the storms and to productive gardens!

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