Note Culinaire June 19

Food

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By Aimee McCullough, editor in chief

Note Culinaire June 19

Hi there and welcome to the third week of June. I can’t believe how quickly this month has flown by, but the end of school year activities really has us running from one thing to the next.

Even in all the busy-ness, I like to make cooking at least one or two meals a week and sitting down as a family for a nice meal and chance to connect.

This week, I’m dreaming of an Italian summer and one of my absolute favorite summer Italian pasta dishes—linguine alle vongole. It’s simple to make and delicious with garlic, white wine, and the briny yet sweet flavor of the clams. Make it and pretend you’re on the Amalfi coast.

Then, if you’re like me and don’t like baking when the weather gets hot, make an icebox cake for dessert. I love this one that uses Tate’s chocolate chip cookies. It’s simple to make—just whipped cream layered with cookies and pop in the refrigerator.

That’s it for this busy week and the official start of summer! Enjoy!

 

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