Italian Summer Kitchen

Franklin Artist Kate Lewis imagines Italy in “The Italian Summer Kitchen.” With these recipes, you can too.

While Franklin resident and artist Kate Lewis doesn’t fancy herself much of a cook, she spent the better part of two and a half years working on a cookbook: “The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita” by Chef Cathy Whims.  

According to Whims, “These pages all take their inspiration from that ‘la dolce vita’ vibe that characterizes the spirit of Italy in the summer.” She describes the season’s slowing down, appreciation of the table and putting aside familiar routines in favor of al fresco dining. She writes, “There’s almost a sense of romanticism to how Italians approach summer, which is why each recipe in this book is illustrated with dreamy watercolors.” 

The more than 80 watercolors in Lewis’ signature unfussy style mirror Whims’ equally unfussy recipes. Approximately half of the illustrations are devoted to landscapes—lots of beach umbrellas and olive groves to inspire picnics and al fresco dining. The remaining artworks celebrate ingredients and dishes—lots of fresh vegetables and seafoods tangled into pasta and risotto, alongside rustic breads. And so much zucca, also known as zucchini, whose blossoms Whims describes as “jubilant, sunshiny.”   

The bright illustrations are whimsical companions to the recipes, vibrant Mediterranean dishes that key on simple, fresh ingredients. Whims’ debut cookbook is a travelogue of markets, restaurants, home cooks and dishes from around Italy, where Whims often travels and hosts culinary tours when not at her Italian restaurant Nostrana in Portland.  

Below are a couple of “zucca” recipes excerpted from the book, perfect for the young, tender squash coming into season in Tennessee soon. Add a bright, herb-infused chicken that will be the workhorse recipe of your summer and you’re off to a good start.