Athena Calderone's Herb-and-Citrus Power Menu

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I love the idea of an afternoon lunch focused around fresh local summer veggies. I didn't have any one idea or recipe in mind when creating this lunch, opting instead to let the market and the season guide me. The only thing I knew for sure was that there would be an abundance of herbs—chopped into a salsa verde, strewn over crostini, or loosely torn into a salad. Biting into a fresh, juicy peach immediately takes me back to my childhood and lazy summer days at the beach with my mom. As soon as I saw these plump summer stars at the market, I knew their fate would be the grill, the heat further highlighting their sweet disposition. I have a weakness for all things sweet and savory, so pairing my fruit with prosciutto and creamy burrata was a no-brainer. A few more summer favorites—blueberries and figs— acted as accoutrements for my ricotta-slathered crostini. Last but not least, I made a quinoa salad that included just about every summer veggie I could get my hands on—asparagus, radishes, and corn. Here's how to get the menu at home!

My Market Bounty:

Grilled Peach, Burrata and Arugula Salad (serves 4 people):

1 ball of fresh Burrata

1 cup Arugula

• lb Prosciutto sliced thin
• cup salsa verde or pesto—finely chopped mixed herbs (mint basil parsley) mixed with Extra Virgin Olive Oil (EVOO), garlic, lemon, salt, and pepper

2 peaches halved, drizzled with olive oil, and lightly grilled

Maldon sea salt

Place your arugula onto a plate with the burrata atop. Loosely scatter your prosciutto around the greens. Place your grilled peach onto the plate, drizzle with salsa verde and season with sea salt.

Fig, Blueberry, and Ricotta Crostini (serves 4-6 people):

Chloe Crespi

Peasant Sourdough loaf sliced ¾ inch thick

1-2 cups fresh ricotta

Sliced figs and blueberriesA few sprigs of fresh mint finely choppedEVOO for bread and peachesHoney to drizzle

Maldon Sea Salt

Lightly brush your bread slices with olive oil. Toast bread in your broiler until lightly golden. Smear with ricotta, place your fruit atop, season with sea salt, a drizzle of honey, and a sprinkle of chopped mint.

Quinoa and Summer Vegetable Salad (serves 4-6 people):

1 cup QuinoaAsparagus bunch sliced on the bias into 1" pieces

2-3 ears of summer corn

6-8 radishes sliced thin on a mandolin

8-10 fresh basil and mint leaves sliced thin

1 Bulgarian feta chunk

1 bunch of scallions sliced thin

• cup EVOO

Juice from 1 lemon

Maldon sea salt & Fresh Pepper to taste

Cook your quinoa as directed and set aside. Blanch your asparagus slices in salted boiling water for 30 seconds. Set in an ice bath to remain crisp. Shuck your raw corn kernels. Slice your radish. To make the dressing, slowly stream your EVOO into your lemon juice as you whisk. Season with salt and pepper.

Combine quinoa with your veggies. Add feta crumbles and fresh torn herbs. Drizzle with dressing, toss and season to taste. Add extra EVOO or lemon if necessary.

Lunch is served!

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