Recipes and Photos by Jamie Plain
This is the season when ingredients do the heavy lifting: juicy tomatoes, ripe peaches, garden basil, and all the good stuff that only shows up for a few short months. These two recipes keep things simple and let those peak flavors shine through, whether you’re craving something sweet, something savory, or just an excuse to eat outside.
Bourbon Peach Crisp
For the filling:
5–6 ripe peaches (about 2 lbs),
peeled and sliced
2–3 Tbsp bourbon
1/4 cup brown sugar
1 Tbsp cornstarch
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
Optional: squeeze of lemon
juice to brighten
For the crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1 cup brown sugar
1/4 tsp cinnamon
Pinch of salt
6 Tbsp cold unsalted butter,
cut into cubes
Optional: 1/4 cup chopped
pecans or almonds for crunch
Instructions:
1. Preheat the oven to 350°F. Lightly butter a medium baking dish (8×8 or equivalent).
2. Make the filling: In a bowl, toss the sliced peaches with bourbon, brown sugar, cornstarch, vanilla, cinnamon, salt, and lemon juice if using. Pour into your pre-warmed skillet (or a cool baking dish).
3. Make the topping: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter and cut in with a fork (or your fingers) until the mixture is crumbly. Stir in nuts if using.
4. Assemble & bake: Sprinkle the crisp topping evenly over the peaches. Bake for 35–40 minutes or until the top is golden and the filling is bubbling around the edges.
Cool slightly before serving. Top with vanilla ice cream or whipped cream if you’re feeling fancy. (You are.)
Stacked Tomato Italian Ciabatta
For the Sandwich:
2 ciabatta rolls, halved
2–3 thick-cut heirloom tomatoes (use red + yellow for contrast), sliced
4-5 slices of Italian meat, like prosciutto, salami, or cooked pancetta
4 oz fresh mozzarella or burrata, sliced or torn
1 cup arugula or microgreens
2 Tbsp pesto (store-bought or homemade — see below)
2 Tbsp mayonnaise or whipped ricotta (optional, for the base spread)
Flake salt & black pepper
Optional: balsamic glaze or chili honey for finishing
Instructions:
1. Toast the bread: Lightly toast ciabatta halves until golden and crispy on the inside. Let cool slightly.
2. Prep the spread: Mix pesto with mayo or ricotta (optional) and spread on the bottom half of each roll.
3. Layer it up: Add a generous layer of sliced tomatoes. Sprinkle with flake salt and black pepper.
Add Italian meats on top of the tomatoes.
Lay fresh mozzarella slices or burrata over the meat.
Top with a small handful of arugula or microgreens.
4. Top & finish: Spread plain pesto (or garlic butter/herbed cream cheese) on the top bun.
Gently press down the sandwich to let everything ooze slightly.
For extra drama, drizzle a little balsamic glaze or chili honey right before serving.
5. Slice & serve: Cut in half and turn one half slightly outward for that perfect tall, stacked side view.
Optional Homemade Pesto (Quick Version):
1 packed cup basil leaves
1 small garlic clove
2 Tbsp pine nuts or walnuts
1/4 cup grated Parmesan
1/3 cup olive oil
Salt to taste
Blend all ingredients in a food processor until smooth, scraping sides as needed. Thin with extra olive oil if needed for a drizzleable texture. OL
