I mean. If that title is reeling you in, we’re already friends. These bars are my idea of perfection – they’re not too sweet, so they seem equally appropriate for brunch with tea, or when you want a treat after dinner but don’t want to feel too full. If you’ve already made my Raspberry-Rhubarb Bars, you’ll notice several similarities! The base is very much the same, but I’ve swapped out a few key ingredients so they taste quite different. In Michigan, the blueberries are starting to get a little more sour – the particular variety I used for these bars is called Elliot. When peaches are ripe and need to be used that day, their juicy, luscious flavor makes a perfect complement to the little blue jewels of late summer.
When I think of a quintessential summer food, I often think of sun-ripened tomatoes and fresh mozzarella, mixed with torn basil and a little olive oil and balsamic vinegar. I eat that combination so frequently during the warm months, you’d think I was more of a tried-and-true type than a variety-lover in the kitchen. Fresh mozzarella has many other delightful uses, of course – a couple of my favorites are homemade pizza and vegetable sandwiches. However, the market has rosy, juicy peaches now. And what the market has is what I eat.