The key to this menu is prepping all of your ingredients first. After we preheat the oven for the galette, we’ll cut the cucumbers into small chunks, as we will make the soup in a blender…once the cucumbers are prepped, refrigerate the chunks until we make the soup, so everything remains cold. Next, soak the peaches in boiling hot water for 3-5 minutes to remove the skins…while the peaches soak, prep the garlic, scallions, tomatoes & lemons for the pasta…& make the zucchini noodles, or zoodles…
…if you haven’t tried zoodles, you are missing out on a treat, especially now that zucchini is in season. The key to making fabulous zoodles is to have the right tool…I have tried a bunch, & currently, I think my favorite zoodle gizmo is the GEFU Spirelli Spiral Slicer…it’s easy to use, clean & store…& it’s a great bargain at $29.95! Another spiralizer I have used is by Paderno…I really like the versatility of this product, as it come with 4 different blades, but, admittedly, it’s a little harder to clean. Alternatively, a julienne peeler works well & is the cheapest, but it does become harder to make the zoodles as the zucchini becomes smaller.
Next, peel the skins from the peaches & slice into a bowl. Your prepping is finished & should take no more than 15 minutes.
Let’s start preparing our courses…first, the galette, since we will have to bake it for 20-25 minutes…the galette should be oven-ready in 10 minutes…my easy pearl for this is to use “unroll & fill” piecrusts…set the crust on your counter for 10 minutes…by the time the filling is ready, you can unroll the crust…then, using a rolling pin, enlarge & thin out the crust, fill, fold up the edges, & voilà…you are ready to bake!
At this point, let’s start boiling water for making the pasta & make the soup…go ahead & serve it as well, if you are serving courses…the soup will take 5 minutes to make, pour & serve. Now, take a break & enjoy this course with everyone…you’ve earned it.
Time to make the pasta. Make sure the pasta water is boiling because you want to start cooking the pasta when you begin making the pasta sauce, and this should take no more than 10-12 minutes. While there are multiple steps in the recipe, do not let this throw you off. All you are doing is sautéing for about a minute in between the ingredients to allow the flavors to develop, that’s all. You do not want to overcook anything because you really want the bright colors of the scallions, garlic scapes & tomatoes present when you serve the pasta.
Enjoy this blog & get cooking this week…be sure to serve this Summer Dinner Menu with Watermelon-Lime Champagne Cocktails, which can be made in less than 10 minutes…your guests will this entire menu! You will as well because you will be done in less than an hour! Happy Summer, friends! Enjoy!