FoodLove's newsletter for 8/18/16 View this email in your browser ( Share ( Tweet ( Pin ( Forward (

** Who wants to cook when it's hot out, ?

Not me! Tossing a few things on the grill is fine but I hate to get my kitchen all heated up when there are so many delicious things to eat fresh from the garden, and if you have access to a good farmer's market you should be able to find everything you'd need for a great summer meal in one quick trip.

Our favorite no muss no fuss summer meal is a version of caprese salad. This is a meal that should only be eaten during the summer when you can get gorgeous deep red (or deep orange/other funky heirloom colors) lucious tomatoes. Once you've delighted in this salad on a hot summer day you will run screaming when you see it on a restaurant menu in the middle of winter (who in their right mind would eat those mealy pale pink winter tomatoes anyway, yuck!).

The most basic version we make goes like this: chop some tomatoes into bite size chunks, one large or two medium tomatoes for each person should do it. Add a big handful of torn basil, a pint of little tiny fresh mozzarella balls or chop up a larger piece into small bite sized chunks. Drizzle a healthy dose of olive oil, sprinkle some salt and pepper and dig in with a fork or find some nice crusty bread to dunk in the juices. SO. DARN. GOOD.

Big, juicy summer tomatoes are key because they provide the acid to balance the oil in your dressing, as well as the bulk of the liquid to coat everything. This is just about the simplest dressing (yup, olive oil, salt, pepper and the juice from your tomatoes constitutes dressing!) you'll ever make, just mix and let sit at room temp for a few minutes and you'll have plenty of juice in the bowl to coat any add-ins you choose!

Here's a great description ( of why it's so darn good just like this. BUT! Don't be scared to make it your own. Flavor is just like beauty: in the eye (or mouth!) of the beholder. What you like is what you like so choose ingredients you enjoy, just be sure not to miss out on trying something new!

We LOVE garlic so we'll often add a clove crushed and mixed into the olive oil. Balsamic vinegar is also very popular with this so if you like it give it a try, we usually skip it because we find it takes away from the fresh favor of the other ingredients.

For a leafier salad add any type of lettuce, arugula, extra basil, cilantro or parsley.

For a crunchier salad add thinly sliced fennel or celery, chopped peppers, cukes or sweet onions.

For a heartier salad add chick peas, cannellini beans, chunks of grilled squash or eggplant, a cooked grain like barley or bulgar, cooked pasta, sliced steak, chopped chicken, cooked shrimp or scallops.

For a somewhat non-authentic version of panzanella ( grill a few thick slices of hearty, crusty bread until they're well toasted and charred in some places, chop into bite size pieces and toss into the tomato mixture.

For a totally custom salad toss together any combination of the ingredients mentioned above. You pretty much can't go wrong! Here's this week's CSA rundown, week #9:

Eggplant Corn Peppers Summer squash Cucumbers Red cabbage: Newbie! This stuff is beautiful, just check out all these gorgeous recipes ( . I toss a little chopped cabbage into almost anything I'm making, especially salads and stir fries because it adds vibrant color and terrific crunch. I especially like it in a tuna salad chopped fine along with shredded carrots and sliced scallions or shredded fine and dressed with no more than lime juice and salt in a fish taco. Green tomatoes (and one orange one!): Newbie! I'm a proud Yankee but part of me LOVES this Southern specialty: fried green tomatoes ( ! I've had it down South made with cornmeal and bacon fat. I've had my mom's dipped in flour and fried in butter. And I make my own with whatever I have on hand at that moment. Every single way is delicious. Chioggia (candy cane) beets: Newbie! These may not look particularly interesting from the outside but they are gorgeous inside ( ! Not as earthy tasting as a red beet, chioggias are a way to dip your toe into the beet-eating pool. Here's a little background and a few recipes ( . Broccoli: Newbie! Broccoli is super, duper good for you ( and it's very versatile. You can eat it raw or cooked (much like most veggies) and it holds up well in a salad so you could make the broccoli and apple slaw in this set of recipes ( on a Monday and still have some left for a tasty lunch by the end of the week.

Thanks, FoodLover, for reading. Head on over to our blog ( to join the conversation and please share ( with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA A quick note: FoodLove will have the Little Tasters visiting next week, so no newsletter. BUT! We will be back the following week with a series of newsletters focused on recipes and tips for quick, healthy meals to help with the transition from summer freedom back to fall routines. Enjoy the rest of August and we'll see you September 1st!

** ( ** Like us ( ** ( ** Visit our site ( ** ( ** Connect with us ( ** ( ** Comment on our blog ( Copyright © 2016 FoodLove, Inc., All rights reserved. You're feeling the Love! because you shared your email address with us at an event here in the Valley or you opted in at our website.

Our mailing address is: FoodLove, Inc. PO Box 12 South Hadley, MA 01075 USA Want to change how you receive these emails? You can ** update your preferences ( or ** unsubscribe from this list ( Email Marketing Powered by MailChimp