I served this heavenly soup with a lightly dressed salad and parmigiana canneles.
Ingredients:
1 plump vanilla bean
2 lbs tomatoes
1/4 c olive oil
1 tsp salt
Scrape vanilla bean and add to a blender. Add 1/3 c water, tomatoes, olive oil and salt. Blend until smooth. Chill for at least 1 hour.
Serves 8.
These are so great with a salad or on their own.
Ingredients:
1 c whole milk
1 c flour
1 1/2 TBSP butter
1 c parmigiano
1 egg
1/4 tsp salt
1/4 tsp espelette pepper
Preheat oven to 375.
Combine milk and butter in a saucepan and bring to boil. Remove from heat and whisk in remain ingredients. Let sit for 30 minutes, whisking occasionally.
Spray a silicon canneles mold, place on a baking sheet and fill with batter.
Bake for 45 minutes until golden brown.
Cool 5 minutes then remove from mold. Let cool 20 minutes before serving.
Makes 18 canneles.
This is from Bon Appetite – it is perfect for a hot meatless Monday. The flavored are amazing.
Green Juice
Tomatoes And Assembly
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes and bread on both sides with oil and grill until lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ c green juice. Season with salt and pepper, top with burrata.
Toss scallions, jalapeño, pine nuts, breadcrumbs, 2 TBSP green juice, and remaining 3 TBSP oil in a medium bowl; season with salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with salt.
This amazing chicken dish is from Bon Appetite. The olive mixture would be amazing on pasta as well.
Ingredients:
10 oil-packed anchovy fillets
4 garlic cloves
1½ c green olives (such as Castelvetrano), plus ½ c brine reserved
½ c olive oil
1 TBSP lemon zest
2 TBSP lemon juice
Salt and pepper
1 small onion, thinly sliced
½ c coarsely chopped fresh oregano
1 3½–4-pound chicken, halved lengthwise
Vegetable oil
Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a food processor, pulse until finely chopped; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Add the lemon zest and oloves to the food processor and pulse until finely chopped. Cover and chill remaining anchovy mixture.
Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.
Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.
Meanwhile, set out reserved anchovy mixture and let come to room temperature.
Place chicken on a plate and spoon anchovy-olive mixture around.
Serves 8.
This is the perfect salad for a picnic or BBQ, the herbs compliment the smoky corn perfectly.
Ingredients
1 c walnuts, toasted
1 c fregola or Israeli couscous
Salt
4 ears of corn, husked
2 TBSP plus ¼ c olive oil
Pepper
7 oz Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ c coarsely chopped fresh parsley
¼ c basil leaves
¼ c mint leaves
2 TBSP lemon juice
2 TBSP white wine vinegar
Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.
Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.
Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ c oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.
Serves 8.
This crumble is quick and easy. The perfect way to highlight summer fruit.
Ingredients:
3 lb necatines, sliced thin
2 TBSP corn starch
1/4 c brown sugar
Salt
2 tsp vanilla paste
4 graham crackers
3 TBSP unsalted butter, cut into small pieces
1/2 c sliced almonds, toasted
Preheat oven to 375.
Combine nectarines, cornstarch, 2 TBSP sugar, vanilla and a pinch of salt in 9×13 pan, toss to combine.
Combine crackers, butter, and a pinch of salt in a food processor and pulse until the mixture comes together. Toss with almonds and scatter over the nectarines.
Bake for 35 – 40 minutes until brown and bubbly.
Serves 10 – 12.
The best thing about summer is all the amazing stone fruit! This week I whipped up a tasty cobbler.
Fruit:
3 lb peaches, sliced thin
1/4 c brown sugar
3 TBSP flour
1/4 c bourbon
1 TBSP vanilla bean
Topping:
1 c whole wheat flour
3/4 c all purpose flour
3 TBSP sugar
2 tsp baking power
1/4 tsp baking soda
1/4 tsp salt
6 TBSP butter, cut into small pieces
1 c buttemilk
2 tsp course sugar
Preheat oven to 375.
Toss the fruit with the sugar, flour, bourbon, vanilla and a pinch of salt in a 9×13 pan. Cover with foil and bake for 20 minutes.
Combine flour, sugar, baking powder, baking soda, and salt in a food processor, pulse to combine. Add butter and pulse till it forms a fine meal. Add buttermilk and pulse a few times to combine.
Remove the peaches from the oven, remove the foil and scoop dollops of topping onto the peaches. Sprinkle with sugar and bake for 35 – 40 minutes until golden brown.
Serves 12.
These are delicious and healthy, perfect for a hot summer night since all the cooking is done outside. I used Tajin to season the fish, you can get in the produce section of your grocery store, it’s a lime and mild chili spice that is great of fruit.
Ingredients:
1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
Tajin
2 TBSP vegetable oil
Salt and pepper
1/2 cabbage, cored and thinly sliced
1/2 medium red onion, thinly sliced
1/4 c coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas
Sliced avocado
Cotija cheese
Salsa
Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, tajin (be generous with the tajin) and 1 TBSP of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 1 hour.
Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss.
Spray the grates of the grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Heat the tortillas on the grill while you cook the fish, about 1 minute per side.
Slice the remaining lime halves into wedges and serve with the tacos.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw, salsa, cheese and avocado.
This salad is so satisfing and healthy – thanks to Patrica Wells for another great recipe!
Salad:
Lemon and Yogurt Dressing
Combine all ingredients in a jar and set aside.
For Salad:
Bring stock, bay leaves and salt to boil, add quinoa and cook over a medium summer for 10 – 15 minutes covered until quinoa starts to fluff up. Set aside for 10 min and then fluff with a fork. Spread out to cool or toss in the freezer for a few minutes.
Once cooled, stir in herbs, crab, avocado and enough dressing to coat. Toss the tomatoes with enough dressing to coat.
Mound crab mixture in the middle and surfing with tomatoes.
Serves 4.
This tart is divine and so simple perfect for a weeknight.
Whole Wheat Tart
Combine dry ingredients in a food processor, pulse until combined. Add olive oil to the water and slowly pour into the processor with the machine running. Pulse until a ball forms. Continue to pulse for 1 minute. Remove and let rest, covered with a towel for 10 minutes.
Preheat oven to 500 with a pizza stone inside.
Roll out dough, spread with mustard, top with tomatoes and herbs.
Reduce oven to 425 and bake tart for 10 – 15 until the top is bubbly. Spray wil olive oil and serve.
Serves 4.
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