When I remember this summer, I’m going to remember this dish. This is the recipe of summer 2013. I love this recipe for a few reasons : I love nectarines, it’s super easy to make, I love avocados, it’s really easy to bring as a dish to share, I love fresh peas, you make it ahead of time which keeps you from rushing last minute to make something, I love corn, it’s bright and colorful…  pretty much everything about it.

I pulled it out of Food and Wine’s August issue which has turned out to be one of my all time favorites. It’s the vegetable issue, filled with recipes that use them in delicious and creative ways. While we are not vegetarian we only eat meat on occasion and cook with a lot of fruits and vegetables. Usually there are just a few things I’m willing to try from the magazine but I keep pulling this copy out, and the pages are getting more tattered and worn and I drip occasionally on to it and fold it open repeatedly to read from.

I’m sharing this recipe because I just love it so much and I think you will too. Of course, I’ve tweaked it slightly from the original based on what I have or don’t have in the house, and this is how I made it:

Vegetable “Ceviche” featured in Food + Wine from the blog greenkitchenstories.com… hello new favorite food blog!

1 c fresh peas (I have used ones I picked + froze too)  |  1 1/2 c fresh corn kernels (cut from two ears)

In a small pan of salted boiling water, cook peas and then corn for 1-2 minutes, or until just steamed. Take out and rinse with cold water to keep from cooking longer and put in large bowl. To the bowl add:

2 nectarines, cut into thin wedges  |  1 hass avocado, cut into cubes  |  1 large orange or red bell pepper, julienned  |  1 pint cherry tomatoes, halved

Combine all ingredients in a bowl, but there’s no need to mix too much. In a smaller bowl combine :

1 small shallot, thinly sliced  |  1 jalapeno, seeded and thinly sliced  |  1 scallion, thinly sliced  |  1/4 c extra virgin olive oil  |  1/3 c fresh lime juice  |  1t freshly grated lime zest

Mix above ingredients in a small bowl and season with salt. Gently fold dressing into veggies / fruit mixture and then cover and refrigerate for at least 2 hours. Best served the same day it’s made, can be put together up to 8 hours in advance.