Whose world is this? Every day, we leave the house, wondering if we’re still dreaming. Mornings are cool and afternoons decidedly bearable in the shade. In the evenings, we wander the neighborhood as shadows lengthen and fireflies come out. Every summer should feel this way—long and loose, filled with afternoon rain and flowers and mysterious purple skies at dusk. Rather than approaching each day with a jaw-clenched determination to get through it, to stay cool, to try to keep from sweating in our work clothes, we ease into the day, thinking about swimming and patio sitting and a summery rose, like we’ve done in years past in places we go to escape our own backyards. In a summer like this, dinner should be easy-breezy too, a celebration of the abundance from local fields where plants are thriving and farmers harvest happily under blue skies. Think simple, one-pan suppers for mid week, like this one—hearty and satisfying, offering complex flavors with almost no effort. Where’s that wine opener?
Braised Zucchini and Sun Gold Cherry Tomatoes
4 zucchini, washed and sliced lengthwise
1/2 c. sun gold cherry tomatoes, sliced in half
3 cloves garlic, sliced
salt & pepper
1 small bunch basil, torn or cut into large pieces
Heat olive oil in large skillet with high sides or braising pan. When it shimmers, add zucchini and cook quickly until browned. Remove to a bowl and set aside. Add a little more olive oil to pan and add garlic. Saute briefly, 30 seconds-1 minute, then add cherry tomatoes. When tomatoes begin to soften and release juices, add zucchini back to pan, season with salt and pepper, and toss to combine. Add basil, toss again, and serve hot or at room temperature.