When it comes to bridging the seasons, food can sometimes be tricky. Pumpkin spice lattes are available now and there was a chill in the air a few days ago, but now it’s in the 80’s…what food should I make? Don’t worry, I’ve got you covered.
This is one of those recipes that, by the nature of the ingredients involved, is perfectly seasonal RIGHT NOW. The zucchini and fresh basil as well as the use of the grill make this an ideal late summer meal. For your Labor Day, perhaps? The original recipe called for only scallops but to better feed our family and because the price tag of the amazing diver scallops from our butcher shop was very prohibitive, I ended up making half shrimp and half scallops. This was a great combination, helped ensure that we all had enough to eat, but didn’t totally break the bank (though it certainly is still a splurge.) Thanks to my darling Josie for that smart suggestion!
This is such a lovely late summer meal. It is light and full of fresh, vibrant flavors. The basil vinaigrette in particular is a delicious way to dress the skewers. I served this with thickly sliced heirloom tomatoes seasoned with salt and pepper, and grilled pieces of homemade bread to go along with the goat cheese spread with garlic and fresh herbs. My brother was so happy with the meal he said it was “the best meal I’ve had all year”, which is especially high praise since I went with him to Husk in Charleston a couple of months ago. (I’m going to assume he was excluding Husk from his ranking system.) In any case, this is a great meal for right now give it a shot and let me know what you think!