Bellini’s

Sliced Beefsteak Tomatoes with Cucumber Relish and Goat Cheese

Arugula Vinaigrette

Grilled Tuna with Olive, Caper and Citrus Relish

Assorted Grilled Vegetables: Yellow and Green Zucchini and Baby Red Potatoes

Cherry Amaretti Crisp

As a California cook I take a lot for granted. Year-round perfect produce of every description lines the market aisles in the darkest days of winter. One of the great summer bonuses for non-Californians is that summer produce across the country resembles what I am so used to year round. So wherever you live you can enjoy the lazy days of summer and the incredible inspiring produce that can be found at open-air markets and road stands across America. Ripe red tomatoes, sunny yellow summer squash and emerald green zucchini are just a few of the stars in this easy going menu perfect for a dinner party of 6. You’ll find that summer entertaining can be fun and creative, not formal and fussy.

Consider serving on your patio or backyard where the grilling is taking place. Use these tips to liven up your table:

· Use different colored napkins and tablecloths and mix them. Just make sure the colors are vibrant like orange, turquoise, bright yellows, which will add to the festive atmosphere.

· Arrange small non-fragrant votive candles around the middle of the table (or citronella which will keep the bugs away) and intersperse them with small clay pots of fresh herbs like basil, chives, thyme or rosemary. (These work as both a centerpiece and to use as a mini-herb garden once the party is over).

· Drifts of wildflowers in a few small vases also make a great and casual centerpiece.

· Use simple white or clear dishes so the food is the main attraction. And don’t forget acrylic wine glasses to avoid any accidents.

· Have a tape of great old summer songs playing in the background.

· As your guests arrive hand them a Bellini, which will sure to kick off the evening to a relaxing and fun start.

· Serve a Crisp Sauvignon Blanc or for a little more interest a slightly fruity Viognier with the tuna.

This menu highlights summers bounty and is quite simple to put together. Here are a few tips to make your dinner party a success:

· Look for large ripe red tomatoes for the salad.

· Use European cucumber because you don’t have to peel or seed it. (If you prefer you can use regular cucumbers but make sure to peel and seed them before chopping.)

· Select center cut fresh yellow fin tuna for this recipe. The relish can be made a few hours ahead.

· Make sure to select different colored summer squash so the plate looks really colorful. Overlap the squash in a criss-cross fashion. If you like you can also add sliced Japanese eggplant and cook it the same way.

· Select small baby potatoes that are all the same size and no bigger than golf ball. Precook the potatoes in the morning and let them stay at room temperature until grilling.

· Make up the dessert a day ahead up to the final baking step and refrigerate. (If you have a cherry pitter it will speed up the pitting operation. You can also use a sharp paring knife to open them and then squeeze the stones right out). You can bake it while you are eating dinner so it will be hot when you serve it.

Bellini’s

Use an inexpensive, slightly sweet, chilled sparkling wine like Prosecco. Use pureed white peaches. Add 1/4 cup peach puree to a cham­pagne flute and top with sparkling wine.

Sliced Beefsteak Tomatoes with Cucumber Relish and Goat Cheese

Arugula Vinaigrette

Arugula Vinaigrette

2 garlic cloves, minced

2 teaspoons Dijon style mustard

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1/2 cup olive oil

Salt and freshly ground black pepper

1/4 cup packed arugula leaves, stems removed

1/2 European cucumber, finely chopped (about 2 cups)

1/2 small red onion, finely chopped (about 1/4 cup)

6 ripe beefsteak tomatoes, cut into 1 1/2-inch slices

1 cup crumbled fresh goat cheese

1. In a food processor fitted with the metal blade mince the garlic. Add the mustard, lemon juice, red wine vinegar and process until combined. Add the olive oil and process until well blended. Add salt and pepper and the arugula and process until the arugula is finely chopped. Taste for seasoning.

2. Combine the cucumber and red onion in a medium bowl. Add 2 tablespoons vinaigrette and mix to combine. Taste for seasoning.

3. Overlap the tomatoes on individual salad plates. Spoon a few dollops of the cucumber mixture evenly on top of the tomatoes. Crumble the cheese evenly on top of all the plates and spoon over some additional vinaigrette.

Grilled Tuna Steaks with Olive, Caper and Citrus Relish

6 tuna steaks (1/3-1/2 pound each) and about 1-inch thick, cut from the center with no bone

2 tablespoons olive oil

2 tablespoons lime juice

Salt and freshly ground black pepper

Relish

1/2 cup olive oil

1/4 cup fresh orange juice

1 tablespoon lemon juice

1 shallot, minced

1 large orange or 2 small oranges, peeled, sectioned and coarsely chopped

1/2 cup pitted kalamata olives

2 tablespoons capers, well rinsed

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper

1. Place the tuna steaks in a zip lock bag. In a small bowl combine the olive oil and lemon juice. Add salt and pepper and then pour into the bag and zip the bag. Carefully move the marinade around to evenly flavor the tuna. Refrigerate and marinate for 1/2 - 2 hours.

2. Make the relish: In a medium bowl combine the oil, orange juice and lemon juice and whisk to combine. Add the remaining ingredients and mix with a spoon. Taste for seasoning. Reserve.

3. Prepare the barbecue or grill pan for medium-high heat grilling. Grill about 3 inches from the flame for 3-4 minutes on a side or until the tuna is very rare

4. To serve: Arrange the tuna steaks on individual plates and spoon over some relish. Serve immediately.

Grilled Vegetables

1 pound baby red potatoes

Olive oil spray

3 medium zucchini, sliced into 1/4-inch lengthwise pieces

3 medium yellow zucchini, sliced into 1/4-inch lengthwise pieces

Salt and freshly ground black pepper

1. Immerse the potatoes in a pot of salted boiling water. Cook for 10 minutes or until tender when pierced with a knife. Drain and cool slightly.

2. Skewer the potatoes on metal skewers and spray with olive oil. Season with salt and pepper.

3. Prepare the barbecue for medium-high heat grilling.

4. Grill the potatoes for about 10 minutes or until they have grill marks and are slightly charred. Remove from the grill and arrange on a platter.

5. Spray the zucchini slices with olive oil and grill on each side for about 3-4 minutes or until the vegetables have grill marks and are beginning to feel soft. Arrange on the platter.

Cherry Amaretti Crisp

Serves 8-10

Pitting cherries, like peeling grapes, is clearly a labor of love; but it's well worth it to attain this contemporary version of a classic American dessert. Use the cherry pitters that are now available at a cookware store. You can prepare this the night before a dinner party and just pop it in the oven when ready to serve. Almonds and cherries have a natural affinity, heightened here by subtle spicing and the zest of lemon. If you don't have time to make a custard sauce, try serving it with a large bowl of creme fraiche or big scoops of French vanilla ice cream.

Crust

1 cup oatmeal

1 cup amaretti (Italian almond kernel cookies) (about 16) coarsely chopped

1/2 cup chopped almonds

1/3 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ginger

1/2 cup (1 stick) unsalted butter, cut into small pieces

Filling

1/3 cup sugar

3 tablespoons Amaretto liqueur

2 tablespoons fresh lemon juice

1 teaspoon minced lemon zest

1/2 teaspoon cinnamon

3 tablespoons cornstarch

6 cups sweet cherries, pitted (about 3 pounds)

1. To make the crust: Combine the oatmeal, amaretti, almonds, brown sugar, cinnamon, allspice and ginger together in a medium mixing bowl. Knead the butter into the dry mixture with your fingers, making sure that the butter is in tiny pieces and coats the cookie mixture. Set aside.

2. Combine the sugar, amaretto, lemon juice, lemon zest, cinnamon and cornstarch in a medium saucepan on low heat. Whisk to dissolve the cornstarch and cook about 3 minutes whisking constantly. Add the cherries and coat them with the sauce. Cook about 2 more minutes.

3. Butter a 2 quart soufflé dish. Pour the cherry mixture into the soufflé dish. Cool a few minutes. Spoon the cookie mixture over the cherries and place on a baking sheet.

4. When ready to cook: Preheat oven to 350EF. Bake for 45 minutes. Watch carefully after 30 minutes you may need to cover with aluminum foil if it starts getting too brown. Remove from oven and cool. Serve with French vanilla ice cream or a cool custard sauce, if desired.

ADVANCE PREPARATION: This may be prepared 1 day in advance through step 3, covered and kept in the refrigerator. Remove from refrigerator 2 hour before baking.