Taste the rainbow

This is the time of year when everything at the farmers markets looks delicious—bright greens, ruby reds and all the colors in between. Your nutritionist will tell you to eat the rainbow every day, and there’s no easier time than now. Farmers are even bringing hearty proteins and fresh Gulf seafood to the local markets, which you can read more about on page 90. But right here, right now, we’re sharing the insights of the people who know how to eat, cook and mix the best local ingredients when they are in season.

author
clearlydeliciousfoodblog.com
“Red, yellow and orange sweet bell peppers fill my basket each Saturday morning at the Red Stick Farmers Market,” says the local cookbook author and blogger. “In fact, I’m quite partial to the more uncommon, striped varieties with their irregular color patterns splashed across the skin.” Brigman likes the nutritional benefits of summer peppers, with twice the vitamin C of a regular green pepper. Her suggestion: “Pair raw, thin red pepper slices with a simple 1-to-1 ratio of olive oil and citrus juice (such as lemon), and the light dressing makes them come alive. Serve on toasted, buttery baguettes in a 10-minute bruschetta or pickled in a jar and eaten with a spoon. Local varietal streaks are just an obvious bonus.”

MJ’s Café
mjs-cafe.com
“Of course, I look forward to every season, but early summer really is a great time for us at the café, especially with all the tomatoes that are available. When it’s hot out, we make a fresh gazpacho.” Joyce, who makes sure MJ’s always features seasonal local produce, looks to the folks at Fekete Farm, Inglewood Farm and Glaser’s Produce Farm for plump heirloom and brandywine tomatoes in the summer months. “They are beautiful for a gazpacho—not very pretty to look at, but they are incredibly flavorful and tasty,” she says.

Beausoleil
beausoleilrestaurantandbar.com
Grilled lamb is the showcase this summer, as Gresham and crew linked up with Two Run Farm in Mississippi to nab some delicious and sustainable meats. Tasty grilled lamb T-bones are served with goat cheese ravioli and a chimichurri sauce. Another highlight is ground lamb meatballs in a sherry cream sauce with shaved manchego cheese. While Gresham says lamb can be a hard find in the summer months, Two Run—which also provides for many New Orleans restaurants—was able to produce a large quantity this year.

Radio Bar
theradiobar.com
Cocktails these days can almost serve as an appetizer, with a myriad of ingredients and garnishes. Radio Bar keeps it seasonal with specialty cocktails that spill over from spring to summer, according to bar manager Kelli Bonnette, who created a new menu featuring liquors infused with the grassy notes of cucumber and herbs. The focus is on fresh and light flavors, Bonnette says. The Jalapeńo Pear Margarita uses a jalapeńo-infused tequila and fresh cucumber as a garnish. Also, the Jardin District—which made an appearance briefly when the bar first opened—is back, featuring a rose and cucumber-infused gin, Crčme de Violet and St. Germain.

author
thehealthycookingblog.com
“If you don’t have basil growing outside, you should, as it is one of the easiest to grow,” says the cookbook author and InRegister contributor. “I look forward to sweet basil as it freshens and brightens up so many dishes. From pastas, to salads and especially pesto—sweet basil is so aromatic it entices the senses. And by simply adding basil to your dish, you will create easy gourmet appeal in seconds. For simple chopping, roll the leaves between your hand and the kitchen counter into a cylinder shape and chop from the end.”

Nothing beats fresh tomatoes, fresh basil and Kalamata olives for this top-notch refreshing pick-up. Makes 16 servings (bread with about 2 tablespoons topping)

1 loaf French bread
Garlic cloves or minced garlic
1 1/2 cups finely chopped tomatoes (about 1 1⁄2 pounds, seeded)
1⁄4 cup chopped Kalamata olives
1⁄4 cup chopped onion
2 teaspoons olive oil
1 teaspoon balsamic vinegar
5-6 fresh basil leaves, chopped, or 1 teaspoon dried basil leaves

1. Preheat oven to 450 degrees. Slice French bread into thin slices and bake about 10 minutes or until crispy. Remove from the oven and rub garlic clove across the top.

2. In a bowl, combine all remaining ingredients. When ready to serve, spoon the mixture on top of the toasted bread.

Tip: To seed tomatoes, cut in half and gently squeeze tomatoes to watch seeds easily pop out.