JULY/AUGUST 2003
Get Fresh
Chef Andrew Evans serves up the essence of summer using fresh, local produce.
Photography By Vince Lupo
In many ways my job as a chef gets a whole lot easier in the summer. Vegetables are at their peak ripeness and, most important, they are available locally from nearby farmers markets. Summer vegetables take only a little nudging from the chef to achieve sublime results. Here are four recipes, perfect for lunch or dinner, that shine with help from fresh, local produce.
Roasted Beets, Blue Cheese, and Radish Salad
Tomato and Basil Soup with Parmesan
Hazelnut Polenta Cake with Summer Berries
Andrew Evans is the chef and owner of The Inn at Easton.
