My girlfriend Anne Marie came to Casa De Schmidt on Saturday, bearing gifts from her Farmers Market run that morning. She brought me heirloom tomatoes, snap peas and a gorgeous bundle of basil. I was so inspired by the brilliant colors that I pulled out the fancy vinegar for this meal. I used a little bit of water to start off the peas and squash, then added the vinegar later with the tomatoes and basil. I find that if you use vinegar instead of water to sauté, the vinegar burns off before you can get a good infusion of flavor, so I add it as a seasoning at the end instead. This was totally delicious!
Sauté: summer squash, snap peas, heirloom tomatoes, basil, Lucini Pinot Grigio vinegar.
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