THE VILLAGE VOICE

“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.”  ―  Vera Nazarian,  The Perpetual Calendar of Inspiration        (AUGUST SUNSET - HUBBARD LAKE, MI)  ROASTED PEACHES with HONEY, LEMON & THYME 4  large ripe peaches, halved and pitted 2  Tbsp. melted unsalted butter finely grates zest of l lemon 2  Tbsp. honey 2 Tbsp. fresh thyme leaves Kosher salt & freshly ground pepper rich vanilla ice cream Thyme flowers for garnish Preheat oven to 400º. Melt butter in small pan. Add honey, lemon zest and thyme leaves.  Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.) Remove from oven and cool. Serve warm or room temperature with ric...

"There shall be eternal summer in the grateful heart." — Celia Thaxter PAN SEARED SCALLOPS with LEMON CAPER SAUCE   1  lb large wild scallops sea salt 3  Tbsp. extra-virgin olive oil 1  Tbsp. unsalted butter 1  Tbsp. minced garlic 1/2  cup white wine or vermouth 1  cup chicken broth zest and juice of large lemon 2  Tbsp. rinsed capers 1  Tbsp. Dijon mustard freshly ground black pepper  freshly chopped parsley for garnish  Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking. Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan. Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-...