Yes, it’s a cliché! We know, already! But we’re not referring to those dog days of summer. We’re referring to the real DOG days, as in the dogs that fill the days of our clients’ (and fellow Bullfroggers’) lives. Thought we’d share a little puppy love.

  While we Bullfrogs spend our days thinking about and eating in the city’s best restaurants (it‘s our job, you know, somebody has to do it), sometimes we crave nothing more than a simple meal prepared at home by our very own hands.

Home cooking stands in stark contrast to the exacting, frenetic, fast-paced environment of the restaurant kitchen.  Of course, not all professional kitchens are akin to “Hell,” but there are shades of drama in all. In many ways cooking in a restaurant is like playing a professional sport: it’s sweaty, there are fouls (the meat is underdone, the salad overdressed), the clock is ticking (“where’s that chicken??!!”) and there’s a crowd to entertain.

In contrast, cooking at home is an ideal a way to relax, to reconnect with oneself after a day of constant emails, phone calls and crowded subways; it’s a meditation of sorts.

There’s something about standing in the kitchen (no matter how small), chopping an onion, stirring a sauce or gently picking herbs, that brings one back to oneself. And in that sense, the act of cooking is almost as nourishing as the end product itself.

For some of us the ideal home-cooked meal equals good cheese melted on toast with a glass of wine, and for others it means multiple courses prepared painstakingly from favorite cookbooks. And for a few of us, it means improvising with what’s on hand.

A current summer favorite from Helen Bullfrog is inspired by the green and yellow zucchinis and basil she has been getting from her CSA (Community Supported Agriculture). Here it is; we hope you like it.

Remember to take your time cutting the vegetables …somehow it just tastes better.

Shrimp with Zucchini, Tomato and Basil        

Serves 2-4

1        tablespoon Olive Oil

1        medium onion, peeled, cored and thinly sliced

2        zucchini, chopped into ½-inch pieces [a combination of yellow and green in prettiest]

1        large tomato, chopped

1        tablespoon basil pesto [homemade is best, but store bought will do]

1        pound medium shrimp, peeled and deveined and cut into three pieces

¼       cup, chopped fresh basil and parsley

1.    In a large sauté pan [10-12 inch], heat olive oil over medium heat. Add onion, tossing to coat, and cook until onions start to release their liquid and turn translucent, about 5 minutes.

2.    Add zucchini, tossing to combine. Allow to brown a bit on the edges, 2-3 minutes.

3.    Add tomato, stir well to combine and allow to “melt” a bit, making some juice in the pan, while scraping any brown bits on the bottom of the pan. Add pesto and shrimp, tossing well to combine. Season with salt and pepper. Shrimp are cooked when they turn pink, 2-3 minutes at the most.

4.    Remove from heat, fold in herbs, season to taste. Serve with garlic bread, rice, pasta, farro, or whatever starch you have on hand. It’s good on its own too.