The Season Of Plenty

August always seems to arrive carrying a basket and leaves with a bushel.

By this point in the summer, gardens are producing faster than most people can keep up with. Tomatoes cover kitchen counters. Basil seems to multiply overnight. Sweet corn appears in grocery bags from roadside stands, and if you're lucky enough to know someone with a zucchini plant, chances are you'll find a few left on your doorstep before the season is over.

There is something I love about this quiet exchange.

No one can possibly use everything August provides, so it gets shared. A handful of tomatoes passed across a fence. A basket of herbs delivered to a neighbor. Extra corn sent home after dinner. The season seems to encourage a kind of generosity that asks for nothing in return.

Earlier in the year, we spend our time waiting. Waiting for warmer weather. Waiting for gardens to grow. Waiting for tomatoes that actually taste like tomatoes.

Then, almost without warning, everything arrives at once.

As a cook, August changes the way I approach the kitchen. The ingredients no longer need much convincing. The tomatoes are sweet. The corn is tender. The herbs are fragrant. I find myself stepping aside and letting the ingredients do most of the work.

The meals I make at home this time of year are often the simplest. A tomato pie cooling on the counter. Chilled sweet corn soup waiting in the refrigerator. A bottle of wine tucked into an ice bucket. Nothing complicated. Nothing rushed.

Just good ingredients, prepared simply, and shared generously.

The recipes I'm sharing this month are inspired by exactly that kind of meal. Dishes that celebrate the best of late summer without asking you to spend the entire day in the kitchen.

Because before long, the tomatoes will disappear, the corn stands will close, and another season will begin.

Until then, I plan to enjoy every last bite.

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Bacon & Tomato Pie

By August, tomatoes are finally worth building a meal around.

This pie is one of my favorite ways to make the most of them. Smoky bacon, sweet summer tomatoes, fresh basil, and a simple cheese filling come together in a flaky crust for a dish that feels equally at home on a lunch table or served alongside a bowl of soup for dinner.

One of the things I appreciate most about this recipe is that it doesn't require everything to happen at once. In fact, I think it's best after it has rested for a bit. The filling settles, the flavors come together, and it slices beautifully.

Serves 6–8

Ingredients

• 1 prepared 9-inch pie crust, regular or gluten-free, baked according to package directions

• 6 slices thick-cut bacon, diced

• Green tops from 1 bunch scallions, thinly sliced

• 3–4 large ripe tomatoes, sliced ¼-inch thick

• Kosher salt

• Freshly ground black pepper

• 1 cup sharp white cheddar, grated

• ½ cup freshly grated Parmesan

• ⅓ cup mayonnaise

• 2 Tbsp sour cream or Greek yogurt

• 1 Tbsp Dijon mustard

• ½ cup chopped fresh basil

• 1 tsp fresh thyme leaves, optional

Method

1. Preheat the oven to 375°F.

2. Bake the pie crust according to the package directions until lightly golden. Set aside to cool slightly.

3. Cook the diced bacon over medium heat until just crisp. Add the green scallion tops during the final minute of cooking and allow them to soften in the bacon fat.

4. Remove the bacon and scallions with a slotted spoon, reserving 1 tablespoon of the bacon fat for the chilled sweet corn soup.

5. Arrange the tomato slices on paper towels. Sprinkle lightly with kosher salt and allow them to drain for about 30 minutes. Pat dry before assembling.

6. In a bowl, combine the cheddar, Parmesan, mayonnaise, sour cream, Dijon, basil, thyme if using, and the cooled bacon mixture. Season with several grinds of black pepper.

7. Arrange half of the tomatoes in the baked crust. Spoon over half of the cheese mixture. Repeat with the remaining tomatoes and finish with the remaining cheese mixture.

8. Bake for 30–35 minutes, until the filling is bubbling and lightly browned.

9. Cool for at least 30–45 minutes before slicing.

Chef's Note:

I’ve used cherry tomatoes too, there may be some gaps where the cheese mixture doesn’t settle in but it still works out beautifully

There is absolutely nothing wrong with using a good-quality prepared pie crust. In fact, that's what I usually reach for at home. There are also several excellent gluten-free options available today.

Don't skip salting the tomatoes. It removes excess moisture and concentrates their flavor, helping the pie slice beautifully.

I prefer this pie slightly warm or even at room temperature. The flavors settle as it rests, making it an ideal dish to prepare ahead for a relaxed summer meal.

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Chilled Sweet Corn Soup

Sweet corn in August hardly needs a recipe.

This simple soup celebrates sweet corn at its peak. The cobs simmer alongside the broth, lending extra sweetness and depth, while basil, scallions, and a touch of vinegar keep everything bright and balanced.

Serves 6

Ingredients

• White portions from 1 bunch scallions, thinly sliced

• 2 cloves garlic, lightly crushed

• Kernels from 6 ears fresh sweet corn

• Reserved corn cobs

• 1 Tbsp reserved bacon fat from the tomato pie, or butter

• 1 bay leaf

• 4 cups chicken or vegetable broth

• ½ cup heavy cream

• ¼ cup fresh basil leaves

• 1–2 tsp apple cider vinegar or white balsamic vinegar

• Pinch of sugar, if needed

• Kosher salt

• Freshly ground black pepper

Method

1. Cut the kernels from the corn and reserve the stripped cobs.

2. Heat the reserved bacon fat in a saucepan over medium heat.

3. Add the scallion whites and garlic and cook gently until softened and fragrant.

4. Add the corn kernels and cook for 3–4 minutes.

5. Add the broth, bay leaf, and reserved corn cobs.

6. Simmer gently for 20–25 minutes.

7. Remove and discard the corn cobs and bay leaf.

8. Blend the soup until completely smooth.

9. Strain through a fine-mesh sieve if you prefer a particularly silky texture.

10. Stir in the cream, basil, and vinegar.

11. Season with kosher salt and freshly ground black pepper. Taste and add a small pinch of sugar only if needed to bring the flavors into balance.

12. Chill thoroughly before serving.

Serve garnished with a few reserved corn kernels, fresh basil, or a small spoonful of crème fraîche.

Chef's Note:

If you're making the pie and soup together, don't discard the bacon fat. A spoonful adds just enough savory depth to complement the sweetness of the corn without overwhelming it.

Using the entire bunch of scallions between the two recipes is intentional—the greens flavor the tomato pie while the whites become the aromatic base for the soup.

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Wine Pairing

For this month's meal, I find myself reaching for Vinho Verde.

Produced in northern Portugal, Vinho Verde is typically light-bodied, citrusy, and often carries a gentle natural effervescence that makes it especially refreshing during the warmest days of summer.

Its bright acidity pairs beautifully with ripe tomatoes, while the subtle sparkle balances the richness of the bacon and cheese in the pie. Served well chilled, it's the kind of wine that disappears quickly on a warm August evening.

Best of all, many excellent bottles can be found at surprisingly modest prices—proof that a memorable meal doesn't always require a special occasion.

I hope these recipes find their way to your table while they're at their very best.

Until next time—from my table to yours.

Chef Erika Rapp
Registry Bistro | Toledo

The Outdoor Table

This time of year, my days tend to disappear into the garden.

The past few weeks have been filled with wheelbarrows, muddy gloves, and more trips to the garden center than I care to admit.

Every spring I tell myself I’ll keep things simple, and every spring I find myself adding one more plant, moving one more shrub, or convincing myself that a new hydrangea is exactly what the yard has been missing all along.

Somewhere between pulling weeds and planting flowers, I realized why I look forward to this season so much.

A garden isn’t really about the plants.

It’s about creating a place where people gather.

The best summer evenings rarely happen around a perfectly set table. They happen when someone pulls up an extra chair, when dinner stretches longer than planned, when the conversation lingers after the plates have been cleared.

Creating an enchanting evening outdoors doesn’t have to be complicated to feel thoughtful.

A simple meal. A few candles. A favorite bottle of wine. Music drifting from somewhere nearby. The scent of herbs growing in a pot on the patio.

Oftentimes that’s enough.

One of my favorite warm-weather meals is a menu built around a few simple dishes that can be prepared ahead and shared at the table. The recipes I’m sharing this month are exactly that—approachable, seasonal, and designed to leave more time for enjoying your guests.

The food matters, of course.

But not nearly as much as the people gathered around it.

As summer settles in, I hope you find time to slow down, dine outside, and enjoy the long evenings that seem to arrive and disappear far too quickly.

Rosemary Roasted Rack of Lamb

One of my favorite things about this time of year is cooking with herbs picked just moments before dinner. Rosemary is one of those plants that asks very little of the gardener but gives so much back in return.

This roasted rack of lamb has been a favorite in my kitchen for years. The marinade comes together with a handful of pantry ingredients and a few fresh herbs, making it perfect for entertaining. While the lamb roasts, you have plenty of time to pour a glass of wine, light a few candles, and enjoy your company.

Ingredients                                                                                                                                                         

Serves 4–6

For the Marinade

·      ½ cup dry white wine

·      2 garlic cloves, smashed

·      1 large sprig fresh rosemary

·      2 bay leaves

·      1 tablespoon Dijon or wholegrain mustard

·      2 tablespoon grape jelly  (you could also use orange marmalade or blackberry jam)

·      2 tablespoons neutral oil

·      1 teaspoon kosher salt

·      ½ teaspoon freshly ground black pepper

For the Lamb

·      2 racks of lamb, frenched (about 1½–2 pounds each)

·      Kosher salt and freshly ground black pepper

Method

1.     In a small saucepan, combine the white wine, garlic, rosemary, bay leaves, mustard, jelly, salt, and pepper.

2.     Place over low heat and warm gently for 3-4 minutes, stirring occasionally, until the jelly has dissolved and the mixture is fragrant. Do not boil.

3.     Remove from the heat and allow to cool completely.

4.     Whisk in the oil.

5.     Place the lamb racks in a shallow dish or large ziplock bag and pour the marinade over them, coating evenly. Cover and refrigerate overnight.

6.     Remove the lamb from the refrigerator 30–45 minutes before roasting.

7.     Preheat the oven to 425°F.

8.     Remove the lamb from the marinade and pat lightly with paper towels if needed. Season generously with kosher salt and freshly ground black pepper.

9.     Place the racks on a roasting pan, fat side up. Roast for 20–25 minutes for medium-rare, or until the internal temperature reaches 125–130°F. For medium roast an additional 5-8 minutes or until the internal temperature reaches 135°F.

10.  Transfer to a cutting board and rest for 10 minutes.

11.  Slice between the bones into individual chops and serve immediately.

Chef’s Note: Warming the marinade allows the rosemary, bay, garlic, and wine to mingle before they ever touch the lamb. The jelly doesn’t make the dish sweet—it simply rounds out the acidity of the wine and helps create beautiful caramelization as the lamb roasts.

Pearl Couscous with English Peas, Apricots & Mint

If I’m entertaining outdoors, I almost always include a dish that can be made ahead and served at room temperature. It allows me to spend less time in the kitchen and more time around the table.

This pearl couscous salad is one I return to often throughout the summer. Sweet apricots, fresh herbs, bright lemon, delicate white balsamic, and tender peas come together in a way that feels both effortless and special. It’s equally at home alongside roasted lamb as it is next to grilled chicken, fish, or vegetables.

Ingredients

·      1 cup pearl couscous

·      1 cup English peas, blanched, or thawed frozen peas

·      ½ cup dried apricots, diced small

·      ¼ cup fresh mint, chopped

·      ¼ cup fresh parsley, chopped

·      2 green onions, thinly sliced

Dressing

·      3 tablespoons extra virgin olive oil

·      1 tablespoon white balsamic vinegar

·      Zest of 1 lemon

·      1 tablespoon fresh lemon juice

·      ½ tablespoon Dijon or wholegrain mustard

·      Kosher salt and freshly ground black pepper to taste

Method

1.     Cook the pearl couscous according to package directions in well-salted water. Drain and allow to cool slightly.

2.     In a large bowl, combine the couscous, apricots, mint, parsley, and green onions.

3.     Whisk together the olive oil, white balsamic vinegar, lemon zest, lemon juice, mustard, salt, and pepper.

4.     Reserve a small amount of the dressing for serving.

5.     Pour the remaining dressing over the salad and toss gently to combine.

6.     Allow the salad to rest for at least 30 minutes.

7.     Just before serving, fold in the blanched peas or thawed frozen peas and toss with the reserved dressing if needed.

8.     Taste and adjust seasoning before serving.

Chef’s Note: This salad can be made several hours ahead of time, which makes it ideal for entertaining. As the couscous rests, it will absorb some of the dressing. I like to reserve a small amount of the dressing and toss it in just before serving if the salad needs a little extra brightness. Adding the peas at the end helps them stay vibrant and fresh. Fresh English peas are wonderful when they’re in season, but thawed frozen peas work beautifully as well.

Wine Pairing

While lamb often leads people toward red wine, this is one of those meals that I love pairing with a dry rosé instead.

The bright citrus, fresh herbs, sweet apricots, and spring peas in the couscous salad make rosé feel right at home, while the wine’s subtle berry notes and refreshing acidity complement the richness of the lamb beautifully.

Look for a dry rosé from Provence or one made from Grenache-based blends. Served well chilled, it’s the kind of wine that feels perfectly suited to a long summer evening outdoors.

Sometimes the most memorable pairings are the ones you don’t expect.

Notes from My Kitchen

I hope this month’s recipes find their way to your outdoor table this summer. Whether it’s a backyard gathering, a quiet dinner on the patio, or an evening shared with old friends, may it be a meal worth lingering over.

Summer has a way of reminding us that the simplest gatherings are often the most memorable.

Until next time — from my table to yours.

Warmly,

Chef Erika Rapp
Registry Bistro | Toledo, OH

The In-Between Season

March always feels like a pause — a season in between seasons.

The days stretch a little longer, but the cold still lingers. Some mornings hint at spring; others send you straight back to the soup pot. This is the time of year when I find myself cooking with a lighter hand — not quite ready to let go of comfort, but eager for a little brightness on the plate.

I’m drawn to dishes that feel nourishing but clean and restorative rather than heavy. A pot-au-feu is exactly that. I often think of it as the French equivalent of a Midwest pot roast — the kind my mom loves to make. It’s built around patience rather than precision — everything simmering gently in one pot, filling the kitchen with the warm fragrance of what’s to come.

This version leans lighter, finished with lemon and herbes de Provence. The broth stays clear and fragrant, the chicken tender, and the vegetables soft but intact. It’s comforting without being rich — the sort of meal that bridges where we’ve been and where we’re headed.

I like to lift the chicken and vegetables from the pot and bring them to the table on a platter, ladling the broth separately into warm bowls. Lemon slices and herbs are passed, everyone helping themselves. It’s quiet, generous food — meant to be shared slowly, without fuss.

Chicken Pot-au-Feu with Lemon & Herbes de Provence

A citrus-forward take on a classic one-pot supper

This is the kind of dish that asks very little of you. Everything settles into one pot and simmers gently while the broth becomes fragrant with herbs and lemon. The chicken turns tender, the vegetables soften just enough, and the kitchen fills with that warmth that only slow cooking can bring.

This is comforting, patient food, prepared for gathering and finished with a little sunshine.

Ingredients:

For The Broth

• 1 whole chicken (about 3½–4 pounds)
• 8 cups good chicken broth or light stock
• 2 leeks, washed well and cut into large pieces (or 6 scallions, trimmed and cut into large pieces)
• 3 carrots, cut into large chunks
• 2 celery stalks, cut into large pieces
• 3 garlic cloves, lightly crushed
• 1 bay leaf
• 1 small bundle fresh thyme (5–6 sprigs tied with twine)
• 1½ tsp herbes de Provence
• Peel of 1 lemon (Meyer lemon if available), removed in wide strips
• Kosher salt and pepper to taste

Vegetables

• 12 marble potatoes
• 2 small parsnips, halved

To Finish

• Juice of ½–1 lemon (Meyer lemon if available)
• Chopped parsley and chives
• Flaky salt & cracked black pepper

Method:

Start the broth

1.     Place the chicken in a large heavy pot or Dutch oven. Add the broth, leeks (or scallions), carrots, celery, garlic, bay leaf, thyme bundle, herbes de Provence, and lemon peel.

2.     Bring just to a gentle simmer — not a boil — then lower the heat so the broth barely moves.

3.     Simmer uncovered for about 45 minutes, occasionally skimming the surface if needed.

Add the vegetables

1.     Nestle the potatoes and parsnips into the broth around the chicken.

2.     Continue simmering gently for another 30–40 minutes, until the chicken is very tender and the vegetables are cooked through. The broth should remain clear and fragrant.

Finish the broth

1.     Carefully lift the chicken onto a platter and arrange the vegetables around it. Remove the thyme bundle and bay leaf.

2.     If you prefer a clearer broth, strain it. Stir in the lemon juice and season with kosher salt and freshly cracked pepper.

Serve

1.     Bring the platter of chicken and vegetables to the table. Ladle the hot broth into bowls and pass herbs, flaky salt, and extra lemon if you like.

2.     Warm crusty bread alongside is always welcome.

Wholegrain Mustard Sauce

(Optional but traditional)

• 2 Tbsp Dijon mustard
• 1 Tbsp whole-grain mustard
• 1–2 tsp fresh lemon juice
• 2–3 Tbsp olive oil
• Kosher salt and black pepper to taste

Whisk everything together until smooth and glossy. Taste and adjust with lemon, salt and pepper

A Simple Citrus Salad

Arugula, fennel, and dill with a citrus–whole grain mustard vinaigrette

When something warm and brothy is on the table, I like to balance it with something crisp and bright. This simple salad comes together quickly while the pot simmers — peppery arugula, shaved fennel, and fresh dill tossed in a citrusy mustard vinaigrette.

Salad

• 3 cups baby arugula
• 1 small fennel bulb, very thinly shaved
• 2–3 Tbsp fresh dill, roughly chopped

Citrus–Mustard Vinaigrette

• 3 Tbsp fresh orange juice
• 1 Tbsp sherry vinegar
• Zest of 1 lemon

• ½ T Honey (if needed)
• ½ Tbsp whole-grain mustard
• 4 Tbsp extra-virgin olive oil
• Kosher salt & black pepper to taste

Method

1.     Combine the orange juice, sherry vinegar, lemon zest, mustard, olive oil, salt, and pepper in a small jar. Seal and shake until lightly emulsified.

2.     Toss vinaigrette lightly with the arugula, shaved fennel, and dill just before serving.

Wine Pairing

A bright white wine from Alsace pairs beautifully with this meal. Something like a Riesling or Pinot Blanc has enough freshness to echo the lemon and herbs in the broth without overpowering the dish.

Notes from My Kitchen

·      A vegetable peeler makes removing lemon peel very easy — just take wide strips and leave the bitter white pith behind.

·      Meyer lemons have a softer, slightly floral acidity that works beautifully here, but a conventional lemon works just as well.

·      For dishes like this, I usually skip peeling the carrots or parsnips — a good scrub under cold water is all they need.

·      When shaving fennel for salads like this, I like to slice it almost paper-thin. It softens slightly in the dressing while keeping its crisp bite.

·      Most of my recipes call for kosher salt. I cook with Diamond Crystal, which is a little less salty than some other brands, so adjust to taste if you're using something different.

Until next time — from my table to yours.

Warmly,

Chef Erika Rapp
Registry Bistro | Toledo, OH

Bright Flavors in the Dark Months

After the sparkle from the holiday fades, I find myself craving brightness — a little sunshine in the middle of winter. The world outside might still be gray, but the kitchen doesn’t have to be. This is the season when I reach for brightness in flavor as well as color — the zing of lime, the heat of chili, earthy sweetness of coconut. Reminders that comfort doesn’t have to be heavy, and that warmth can come from the plate as much as from the sun.

When I’m cooking in January and February, I look for balance: something comforting yet alive with flavor. This month’s dish is exactly that — salmon gently poached in a coconut-gochujang broth, served with jasmine rice and a bright, quick-pickled vegetable salad finished with fresh herbs. It’s a meal that feels restorative and refreshing all at once: tender fish, aromatic rice, and crisp vegetables with just enough acidity to wake everything up.

Those same flavors — citrus, a little heat, and a sense of lightness — were what stayed with me from a quick trip to Playa del Carmen this winter. Passion fruit showed up everywhere — spooned fresh, stirred into drinks, and paired with chili and lime in ways that are effortless and bright. Back home, I recreated the passion fruit and mezcal cocktail I couldn’t get enough of. It’s smoky, tart, and unexpected — a simple way to hold onto a hint of sunshine when the evenings are still long.

Salmon Poached in Coconut-Gochujang Broth

Jasmine Rice & Quick-Pickled Vegetables

(vegan option below)

Broth

• 1 Tbsp olive oil or coconut oil

• 2 garlic cloves, thinly sliced

• 1-inch piece fresh ginger, unpeeled and thinly sliced

• 2 scallions, thinly sliced

• 1 T gochujang (or to taste– use mild spice if you’re sensitive)

• 1 can (13.5 oz) coconut milk (rich coconut milk not light or sweetened)

• 1 cup vegetable or chicken broth

• 1 Tbsp fish sauce (or soy sauce / tamari for vegetarian)

• Juice of ½ lime

• Salt & Pepper to taste

Protein

• 4 salmon fillets (5–6 oz each, skin removed) – seasoned with salt &  pepper

• Vegetarian options:

  • 1 block store-bought smoked tofu, sliced into 4 portions

  • 2 cups roasted sweet potato cubes plus lightly seared baby bok choy halves

Jasmine Rice

• 1 cup jasmine rice : 1.5 cups water or stock

• pinch of salt

• ½ lime squeezed and dropped in the pot or rice cooker

Quick-Pickled Vegetable Salad

• 1 cup thinly julienne or shaved carrots

• 1 cup cucumber

• ½ cup rice vinegar

• 1 Tbsp sugar (omit if your rice wine vinegar is seasoned)

• 1 tsp finely minced Calabrian chili in oil (or pickled chilies of choice)

• 1 tsp finely grated fresh ginger

• Zest and juice of ½ lime

• 3 Tbsp rough-chopped fresh cilantro

• 3 Tbsp rough-chopped fresh mint

• 2 Tbsp thinly sliced scallion greens (tops only)

• Salt & Pepper to taste

Method

1. Prepare Pickled Vegetables

   1. Whisk vinegar, sugar, salt, ginger, lime zest, and chili until dissolved. Add vegetables, herbs, and scallions.

   2. Toss gently and let sit  10 - 15 minutes  (you can make it and refrigerate several hours ahead. I prefer it fresh crunchy)

   3. Save the herbs until it’s time to serve at that time strain the vegetables from liquid and stir the herbs in at the last minute.

2. Make Broth

   1. Warm oil in a wide sauté pan over medium heat. Add garlic, sliced ginger, and scallions; cook gently until fragrant.

   2. Add the broth and coconut milk, then stir in the gochujang and finish with the fish sauce (or soy sauce/tamari, if preferred).

   3. Simmer for 5–7 minutes. Season with lime juice, salt, and pepper to taste.

3. Cook Fish or Tofu

   1. Salmon: Nestle fillets into the gently simmering broth. Cover and cook 6–8 minutes, until just opaque (8-10 mins if you prefer it cooked through)

   2. Smoked tofu: Warm gently in the broth before serving.

   3. Sweet potato & bok choy: Roast sweet potatoes until tender; sear bok choy briefly. Warm both in the broth just before serving.

4. Serve

   1. Spoon jasmine rice into shallow bowls.

   2. Ladle over warm broth and top with salmon (or vegetarian option).

   3. Finish with strained pickled vegetables mixed with fresh herbs

Chef’s Note:

Leaving the ginger unpeeled adds subtle earthiness to the broth.

Passion Fruit & Mezcal Cocktail (N/A adjustment below)

Winter Sun 

Makes 1 cocktail (or mocktail)

Ingredients

• 2 oz mezcal

  (or non-alcoholic tequila/mezcal alternative)

• ¾ oz passion fruit purée or nectar (mango works too  if you can’t find passionfruit – it will be a bit sweeter)

  (fresh passion fruit pulp if available)

• ½ oz fresh lime juice

• ½ oz honey syrup (1:1 honey + warm water)

• Small pinch Tajín Clásico

• 1 dash Peychaud’s bitters (optional)

Method

• Shake all ingredients with ice vigorously

• Pour ice and all into a rocks glass

• Garnish with a lime wedge

*N/A Adjustment:

Use a non-alcoholic tequila or mezcal alternative and omit bitters if needed. The drink stays bright, citrus-forward, and refreshing.