My old friend, the late food writer Charles Campion, once told me that he could always tell what time of year it was from looking at my menus, and the comment has stuck with me ever since. What we put on our plates should reflect the season, and it’s especially fun (and delicious) to match together ingredients that emerge in the same month, as in this 30-minute menu.
Knocking out a quick three courses in a race against time isn’t my primary goal here; instead, I see it as an opportunity to spend more time shopping, selecting great seasonal ingredients with care, and putting them together in a simple way. I’d even argue that it’s more of a skill to make fewer ingredients look and taste great than to serve up masses of stuff.
For a menu like this, why not switch up your shopping routine and swap your usual supermarket for a local farmers’ market, treating yourself and your guests to produce that’s a bit more special?
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