Summer Palate

From delicious libations to grilled salmon, homemade ice cream to a fruit caprese, these recipes are sure to tickle your taste buds.

PHOTOGRAPHY BY KELLY MOORE CLARK | ART DIRECTION BY TAYLOR BENNETT

BE A PEACH COCKTAIL

WHAT YOU NEED:
1/2 sliced ripe peach
2 ounces gin
4 ounces tonic water
1 ounce freshly squeeze lime juice
crushed ice
rosemary sprigs for garnish
lime wedges for garnish

HOW TO MAKE:
Fill a glass with peach slices and crushed ice. Pour gin of choice over ice, then top with tonic, and fresh squeezed lime juice. Stir to combine. Add more peach slices, a lime wedge and a rosemary sprig to garnish.

SPICY LEMON SALMON

WHAT YOU NEED:
6 salmon filets
1 tbsp lemon juice
3 tbsp melted butter
1 tsp minced garlic
1/2 tsp red chili powder
1/2 tsp black pepper
1 lemon, cut into thin slices
2 tbsp freshly chopped parsley
salt to taste

HOW TO MAKE:
Wash the salmon filets and pat dry.
Arrange the salmon on a baking tray lined with parchment paper.Mix lemon juice, butter, garlic, red chili powder, salt and black pepper in a bowl. Pour the mixture over the salmon.Arrange lemon slices in between the filets. Pre-heat the oven to 325 degrees.Bake the fish for 25 minutes. Garnish with fresh parsley and serve hot. Make sure to not overcook the fish or it will become dry.

PEACH CAPRESE SALAD

WHAT YOU NEED:
Garden picked basil
2 fresh peaches
6 ounces fresh mozzarella cheese
olive oil
balsamic vinegar
sea salt
ground pepper

HOW TO MAKE:
Slice mozzarella balls and peaches, and line them on serving plate topped with chopped basil or lined with whole basil leaf. Drizzle with balsamic glaze (or olive oil and balsamic vinegar). Season with sea salt and fresh ground pepper.