Taste of Summer

What do you associate with different seasons? Music? Smells? Sounds? Summer for me this year has been all about flavors, particularly lemon & lime. Here are a few summer cuisine standouts. From my kitchen to yours. Peach and Blueberry Crumble
For the fruit
2 pounds firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 TBSP freshly squeezed lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble
1 cup all-purpose flour
1/3 cup granulated sugar
¼ cup light brown sugar, lightly packed
½ tsp salt
¼ tsp ground cinnamon
¼ pound (1 stick) cold unsalted butter, diced
1. Preheat the oven to 350 degrees.
2. Slice the peaches into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into individual ramekins or a 9x13-in pan.
3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter. Sprinkle evenly over the fruit. Place the ramekins (or 9x13-in pan) on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Nectarine Mint Salsa (serve with grilled fish)
2 fresh nectarines, pitted & diced
3 TBSP finely chopped bell pepper
2 TBSP sliced green onions
2 tsp fresh lime juice
½ TBSP chopped fresh mint
½ finely chopped small seeded jalapeno

Tomato, mozzarella & pesto panini
2 large tomatoes
1 (16-oz) ball fresh mozzarella
12 slices bakery white bread, sliced ½-inch thick
1 cup prepared pesto
salt
unsalted butter
Spread the top & bottom of each sandwich with softened butter. Spread the inside evenly with pesto, put a layer of mozzarella & cover with a layer of tomato. Sprinkle the tomato with salt. Grill the sandwiches in the panini grill for 2-3 minutes, until the mozzarella starts to ooze. Cut in half & serve warm.