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Summer Recipes from New PA Press Cookbooks

Crudites with Romesco Verde
Please Wait to Be Tasted

Classic Catalonian romesco sauce calls for a paste made with lots of nuts, such as almonds or hazelnuts, roasted tomatoes, and dried ñora peppers. Lil' Deb's Oasis in Hudson, New York, uses pistachios, green bell peppers, and parsley to give it garden goddess qualities and pairs it with an assortment of the best and brightest vegetables of the season.

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Iced Matcha Latte
Stories of Japanese Tea

For their iced matcha latte, Kettl based in New York City employs a slightly different technique. They whisk the matcha with hot water, add milk, and then pour over ice. Using 4 grams of matcha means you really need to be certain the tea has completely dissolved—so starting with hot water is best. They do not sweeten their lattes; if you choose to do so, add your desired sweetener to the matcha
prior to combining it with milk.

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Kale Caesar Salad with Miso and Shrimp
The Craft Brewery Cookbook

This recipe from Jester King Brewery in Austin Texas is paired with their Snörkel farmhouse ale, brewed with alderwood smoked sea salt, and oyster mushrooms. Both the beer and the salad feature strong umami profiles, while staying light and refreshing as a pairing. Other spontaneous ales, or even a Gose or mushroom-accented IPA, would also bring out the best in this salad, which can be served with or without the shrimp.

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