A SUMMER CHEESE PLATE.

Ahhh, it feels kind of nice to write a recipe without instructions. This is just to get you thinking beyond the usual, or maybe this is your usual with a few little additions. There is always a reason for a cheese plate, and I think one with a little extra thought goes a long way. We're going camping by the beach this weekend with family, and that's as good a place as any for a cheese plate, if you ask me.

I've catered a handful of dinner parties, and the selections below are some choices I've come to find popular by extremely close survey. We each have our favorites, and you should by all means include yours, but this combination is what makes sense to me for the end of summer. I like to keep the cheeses on the lighter side for warm weather, saving the cheddars, bries and bleus for the cooler months, this being an exception.

PARMIGIANO REGGIANO // RAW COW'S MILK

chisle off a few pieces, drizzle raw honey

CHEVRE // SOFT GOAT'S MILK CHEESE

rolled in finely chopped lemon thyme, chives, pinch of rosemary and ground pepper

MANCHEGO // AGED SHEEP'S MILK

with a bit of apricot jam

BABY MOZZARELLA // FRESH COW'S MILK

with slow roasted yellow tomatoes, basil and balsamic reduction

Here is a recipe for Heidi's tomatoes, mine were so juicy, I used half the oil suggested.

To make your own balsamic reduction, just simmer balsamic vinegar until it reduces to 1/3 of its original volume. Remember it will thicken even more as it cools. I suggest transferring it to some sort of glass vessel before it cools, as it is quite sticky.

Marcona Almonds

Fresh Grapes or Figs

Crostinis

Seeded Crackers

Let the cheese sit out a bit, don't serve it straight from the fridge.

And drink wine with it, because life's short and cheese and wine make all sorts of sense.

(update for those asking) Cheese forks are from Napa Style.

ROASTED EGGPLANT + ZA'ATAR PIZZA

I have three more months until my final manuscript is due for the cookbook, and to be honest with you, I've been a bit paralyzed in creativity. I know that process ebbs and flows, but when it comes to having a due date, I need a bit less ebb-ing and more flowing these days. I've kept a pretty good pace so far, a few bad calls (did you know that roasted pluots are, without question, too tart to eat? who knew?!), but I'm really happy with what we have so far. Now, about that last 30% of the content...

The thought of this combination had me quite excited yesterday, a little something different to throw on on your pizza. I would have hoarded this recipe for the book, but I have something similar in there already, so I can share the tastiness now as opposed to over a year from now ;)

I'm fairly new to using za'atar, and have come to love its unique acidity from the sumac, the ever familiar dried thyme and a bit of nutty crunch from the sesame seeds. You can buy it at spice shops, online, middle eastern grocery stores or Sarah at My New Roots has a recipe to make your own. It's great on top of hummus, used in a marinade, on grilled vegetables, etc.

ROASTED EGGPLANT + ZA'ATAR PIZZA // Serves 2-4

I give cheese measurements, but you can use your discretion depending on how you like your pizza, and how many vegetables you throw on there. The melty cheese is necessary in combination with the feta. The feta provides saltiness and flavor, but the mozzarella makes it a pizza.

I've given directions for baking, but you could just as easily do this on the grill if you don't want to turn on the oven. You can alternatively saute the eggplants, instead of roasting.

Tahini Spread

3 Tbsp. Tahini

1 Tbsp. Lemon Juice

1 Clove Garlic, minced

Pinch of Salt + Pepper

1 Eggplant

2 tsp. Extra Virgin Olive Oil

Generous Pinch of Dried Oregano

1 Small Yellow Onion, halved and sliced

Whole Grain Pizza Crust (This recipe gives you two crusts. You can also buy a fresh dough ball from your local pizza place for convenience)

3/4 Cup Shredded Mozzarella

1 Tbsp. Za'atar

1/3 Cup Crumbled Feta

Fresh Thyme Leaves

Salt + Pepper

1. Preheat the oven to 500'. Mix all of the tahini spread ingredients together in a bowl, set aside.

2. Peel the eggplant (doesn't have to be perfect) and cut it in to small pieces. Drizzle it with the olive oil, generous pinch of salt and dried oregano. Toss to coat. Spread it on a baking sheet and roast it for 15-20 minutes. Note, you could also throw the onions on there to streamline the recipes, but I like to do it in a cast iron to really char those babies.

3. To char the onions, heat a pan over medium high heat with a dash of oil (I like to use cast iron here), add the onions and char them for about 10-15 minutes, tossing them around occasionally . The point is to cook them on high heat, without a lot of moisture, to char the sides, as opposed to caramelizing them.

4. Roll out your crust and put it on a floured/cornmeal sprinkled baking sheet. Spread the tahini spread across the surface, sprinkle the mozzarella, the eggplant chunks and charred onions, the za'atar, and the crumbled feta. Drizzle a bit of olive oil on top, and baking the pizza for 12-15 minutes until the edges crisp up. Garnish the top with a generous sprinkle of the fresh thyme leaves.

CURRY SPICED POMMES FRITES + CUCUMBER DIP

Currently Loving:

Adele's newest album. If I wasn't pursuing a career in food, I would try out to be her back up singer. I'm already practicing in the car as it's always smart to have a plan B.

Perusing recipe ideas on Pinterest (Introduction to this organizational wonderland from my sister in law whose offspring can also fall on this list).

Positive, encouraging emails from you party people. I appreciate letters/emails so so much.

Dried beans from Rancho Gordo. Most specifically the Runner Cannellini Beans. Big, creamy, pillowy white beans. Never thought I would be so particular that I would be mail ordering beans, but, here I am.

The last Meyer lemons from my parents tree. Homemade Apricot Jam. Puffins Cereal. Lessons learned. Love.

Because I want to offer more meal ideas, I will point you over to Lovely Morning for these fabulous looking veggie burgers. That tasty recipe and some of these baked fries and you've got yourself a filling and tasty dinner!

CURRY SPICED POMMES FRITES + CUCUMBER DIP // Serves 2

Inspired by Veggie Belly via Pinterest

Because I know you are thinking what I thought, "will this work with yams/sweet potatoes?". I tried it. They have a higher water content than a russet, so they don't quite crisp up like russet. I still ate them, of course, but comparatively, they need a few minutes longer in the oven and were still a tad soggy in texture. Tasty? Yes. Crispy pomme frite? No.

1 Russet Potato (about 10 oz.)

1 Tbsp. Melted Coconut Oil or Ghee

Heaping 1/2 tsp. Curry Powder

Few generous pinches of Salt

Cucumber Dip

1/3 Cup Seeded and Finely Diced Cucumber

1 Tbsp. Chopped Mint

1 Tbsp. Chopped Parsley

1/2 Cup Whole or Lowfat Greek Yogurt

Salt + Pepper to taste

Preheat the oven to 415'

1. Using a mandoline or sharp knife, cut the potato into 1/8'' slices, lengthwise. Pat them dry with a dishtowel or paper towel. Layer up like-size pieces, and cut them into small matchsticks, more narrow than a ballpoint pen.

2. Toss the matchsticks gently with the curry mix. Matchsticks should be coated, but not soggy. Line a rimmed baking sheet with parchment and put lay as many as you can in a single layer, this will have to be done in shifts. Sprinkle with a few pinches of salt. Bake them on the middle rack for 10-14 minutes, rotating the pan halfway through. Watch them closely, you want them to have some brown spots, but not turn to charcoal. Mine were super thin, so they got a bit charred.

3. While they bake, mix the diced cucumber, both herbs, yogurt and a pinch of salt and pepper together and set aside.

4. Eat them hot from the oven with the yogurt dip. You can use the same parchment for the second round, or prepare a second baking tray and put it in as soon as the first batch is done. Repeat process of spreading them out in a single layer with a few pinches of salt on top.