Caprese salad and basil pesto.

I have recently become the proud owner of a new library card. That, paired with my Kindle, is all I need to access a seemingly endless assortment of old cookbooks, sent to me instantly, that most people in their right mind would never pick up, as well as things normal people read, like novels.

I originally set out to find a copy of Canal House Cooks Every Day which I have been eyeing virtually, but unfortunately there is no Kindle edition, so I will be waiting for the hard copy. In the meantime, I have been perusing a few older cookbooks that are fun including Everyday Italian by Giada De Laurentiis of Food Network fame and the prolific Mark Bittman's The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weeknight Meals and Entertaining.

For me, summer is all about simple cooking. I find myself making meals based on memories from my childhood: bacon lettuce and tomato sandwiches with thick, ripe tomatoes and crisp bacon, capellini with fresh pesto, barbecued chicken with grilled corn on the cob and potato salad. Both of these books follow that same sentiment - the focus is on a few ingredients and good techniques and not spending hours in the kitchen on a hot July evening.

I've mentioned before my love affair with Caprese salads in the summer. I was already planning to make this when I read Giada's recipe and was struck by her use of fresh lemon juice in the dressing instead of vinegar. I couldn't quite make a full commitment to a vinegar-less Caprese, so I swapped out a tablespoon of lemon juice for a tablespoon of balsamic and it was perfect. Her basil pesto recipe is classic and very similar to others I've seen (I usually use the one from The Art of Simple Food), with just a little more cheese and basil and, really, who can argue with that? Altogether, there is absolutely nothing revolutionary about these recipes - they are simply a reminder to eat your heart out while you can.

Caprese salad
Adapted from Everyday Italian
Serves 4 as a side salad

1 1/2 lbs ripe tomatoes, sliced 1/4 inch thick
8 oz fresh mozzarella, sliced 1/4 inch thick (I used burrata, which was delicious but a little messy)
2 tbsp thinly shredded basil

Dressing:
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
3 tbsp olive oil

Layer slices of tomato and slices of fresh mozzarella on large platter or serving dish. Whisk together lemon juice, vinegar, salt and pepper in small bowl. Slowly drizzle in oil while whisking to combine. Pour over tomatoes and cheese and sprinkle with shredded basil.

Basil pesto
Adapted, barely, from Everyday Italian
Makes about 1 cup, serves 4 over 1 lb of pasta

2 cups packed fresh basil leaves, well rinsed and dried
1/4 cup pine nuts, toasted
1 clove garlic, peeled and smashed
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup olive oil
1/2 cup grated Parmesan cheese

Add basil, pine nuts, garlic, salt and pepper to blender or food processor. Pulse until well combined. With the food processor running, slowly add oil until forms a smooth consistency.

Transfer to large serving bowl and stir in cheese. Taste for salt and pepper. Can be covered and refrigerated for several days, or if using immediately, add pasta and 1/2 to 1 cup reserved pasta cooking water and toss until well combined. I usually start with just a little water and add more as I need in order to thoroughly coat the pasta with the pesto. Finish with more grated Parmesan cheese and serve immediately.