Reader Bruce, wherever you are out there, thank you for the suggestion. I am now hooked on Ray Bradbury, halfway through Dandelion Wine. The spine of the book with the library tag calls it SCI-FI, which I am still trying to understand. Leo is trying to build a happiness machine, yes, and it's 1920 and the world is on the point of tipping straight into the mechanized future. But kids and dogs are running free all over town and Mrs. Bentley is buying everyone chocolate popsicles from the ice cream truck and the smell of fresh cut grass makes Grandfather sing. Aren't these the things that real, every day summer are and should be all about? Yes, I say, definitely.
Also, grilling. Fridays recently we've been cooking outside, because whether there are friends around or it's just us it keeps seeming like the right thing to do. I've been buying hot dogs from Tim at Cape Cod Organic Farm and ground beef from Seawind Meadows and today I went out on a limb and got some ribs and linguica from Tim. Grilling lends itself nicely to fridge cleanup, so Fridays before the Saturday market I've been pulling out the last asparagus and the handful of fresh onions and the last ear of corn and forgotten bags of green beans. Last night I searched around for a proper recipe that might work through a bunch of basil and two zucchinis and a bag of arugula, and what we came up with was a pesto and balsamic dressed salad straight off the grill. We ate it alongside hamburgers packed with more basil and some garlic, and Nora discovered the wonder that is anything dipped in mayo. Afterward we hosed her down and read some Uncle Wiggily, and now, finally, I have a proper recipe for you.
GRILLED ZUCCHINI SALAD
The inspiration for this salad came from a grilled zucchini and summer squash dish in the July 1999 issue of Bon Appétit. Balsamic and pesto go surprisingly well together, and the chickpeas make it a bit more filling.
2 medium zucchinis, trimmed and cut into 1/4-inch thick strips lengthwise
sea salt to taste
leaves from 1 large bunch basil
3 large cloves garlic
1/3-1/2 cup fresh Parmesan, thinly grated or sliced
2 tablespoons balsamic vinegar
2 large handfuls of arugula
1/3 cup chickpeas or other white beans
Arrange the zucchini slices in a large baking dish and drizzle with olive oil. Sprinkle with sea salt and grill, turning occasionally, until tender and blackened in spots, about 10 minutes.
Meanwhile, make the pesto by pulsing together the basil, garlic, Parmesan, and 1/3 cup olive oil in a food processor. Season with sea salt to taste. Pour 2 tablespoons of olive oil into a small bowl and mix in 1 and 1/2 tablespoons of pesto. Check the consistency: if you want it a bit runnier, add more oil, if you want it thicker, add more pesto. Set aside remaining pesto for another use (pasta, caprese salad, sandwich spread, etc.).
Arrange the arugula evenly in a serving dish. Sprinkle the chickpeas over the greens and layer the grilled zucchini on top. Drizzle with the balsamic and the pesto-oil mixture and toss lightly before serving.