Eddie and Alexa Steriti enjoy a summer meal.
BY ANTONIA STERITI
“It is the Fourth of July; summer is over!” Admit it, someone in your family always says that sometime over the holiday weekend. Well, I have always refused to buy into that old canard. As we turn the calendar page of July 4, it’s time to open the windows, let the sun shine in and move the living and entertaining to the great outdoors. I love the summer season when the patio at Periwinkles brims with people enjoying friends and food under colorful umbrellas. This is the time of the year we have all been waiting to enjoy.
So just do it! I embrace the spirit of the season. The outdoor living continues when I arrive home after a long day in the Periwinkles’ kitchen. I am eager to relax on our deck with my husband and daughter, pour a glass of vino and catch up after our day. It’s priceless sitting together, soaking in the fresh air and watching the sun set in our beloved Nahant backyard. On a typical summer evening we light the grill to cook our main course and vegetables. I will also make my Friday night pizza on the grill. It’s simple, quick and an easy clean up. We grill anything from beef, chicken, fish, shrimp to veggies and fruit. We take a salad home from the “Winkle” and enjoy fresh berries of the season for dessert. I believe simple is best, no need to smother the berries with sugar and calories! I usually don’t turn my oven on until September!
We, as a family, love to entertain family and friends in the summer months on our deck. I plant herbs, tomatoes, cucumbers, peppers, squash and flowers in large terra cotta pots to make the area comfortable. I don’t have time to manage a large garden but we cherish every vegetable that our small paradise produces. Dinner time together is very important to us so I use everyday plates, not paper plates, cloth napkins and crystal wine glasses. We deserve it! Special nights the mood is set with candles and wraps of white lights around the railing to provide soft lighting. I cut flowers from my pots to put on the table and a pitcher of sparkling water with sliced cucumbers, lime and raspberries, refreshing and delicious is inviting guests to a wonderful summertime meal.
Vinaigrette Dressing
— 1-2 garlic cloves
— 1 cup washed Cilantro or Basil
— 1/2 cup oil
— 1/4 cup cider vinegar
— 1 teaspoon chili powder
— Salt and pepper
In a food processor, add the garlic and cilantro or basil pulse until finely chopped. Add the oil, vinegar and chili powder and process until smooth. Season with salt and pepper.
Corn Salad
Simple and easy, the way summer living should be. Here is one of my simple favorite summertime recipes.
— 5 ears of cooked corn (great way to use leftover corn) Kernels cut off the cob
— 1 pint cherry tomatoes cut in half
— 1/3 cup sliced & drained black olives
— 1/4 cup sliced red onion
In a small bowl, combine all ingredients; drizzle vinaigrette over salad. Mix well. Cover and refrigerate until serving.
Yield: 4-6 servings.
