Recipes

Summer Recipes

This season brings us summertime jewels either from our garden or the local farmer’s market. Here are a few recipes to try using the freshest of ingredients.

Grilled Peaches with Arugula Salad

Serves 4

Grilled peaches make a fruitful addition to salads. This combination produces a blend of flavors: fresh local salad greens are paired with the creamy pungency of the goat cheese and topped with the sweetness of the peaches. The toasted pecans add a delightful crunch.

3 yellow peaches
1 tablespoon olive oil
Salt
Freshly ground black pepper
4-6 cups salad greens
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2 ounces crumbled goat cheese
1/3 cup toasted pecans

Cut the peaches in half through the stem end and discard the pits. Brush all surfaces of the peaches with the 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill the peaches over a medium fire until they brown lightly and begin to soften slightly, 4 to 6 minutes on each side. Transfer the peaches to a platter and let them cool. When cool, cut each half into 1/2-inch-thick wedges.

Pasta with Tomatoes, Eggplant and Zucchini

Serves 3 to 4

1 tablespoon olive oil
2 cloves garlic, chopped
1 tomato, chopped
4 tablespoons fresh basil, sliced
2 tablespoons fresh oregano
1/8 teaspoon red pepper flakes
1 pound eggplant, ends removed and chopped into 1-inch cubes
1/2 pound zucchini, ends removed, sliced into 1-inch slices
3/4 pound whole grain pasta
Salt and black pepper
Freshly grated Parmesan

Grilled shrimp, chicken or tofu to top the pasta

Pour 1 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15 minutes. Add chopped tomato and sprinkle in the oregano and red pepper flakes, and a pinch of salt and pepper. Let simmer until tender. While the sauce is cooking, bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Place the pasta on a plate, and then top with the sauce. Top with grilled shrimp, chicken or tofu. Sprinkle a little grated cheese and sliced basil on top.

Fresh Corn Risotto with Basil, Tomato

1 cup diced, seeded, and peeled, ripe tomatoes
2 TB chopped fresh Sweet Basil
1/4 tsp. salt
5 cups vegetable stock
2 cups fresh corn kernels
1 TB olive oil
1/2 cup finely chopped scallions, white part only
1 1/2 cup Arborio rice
1/2 cup dry white wine
salt & pepper to taste
freshly grated parmesan cheese

Combine tomatoes, basil, in a small bowl. Bring vegetable stock to a simmer. Puree 1 cup of the corn in a food processor. Heat the olive oil in a large deep skillet over medium heat. Add the scallions and cook until translucent, about 5 min. Add rice and stir to coat with the oil. Add the wine and cook stirring until the stock is absorbed into the rice. Add stock in 1/2 cup increments stirring in between until liquid is almost completely absorbed each time before adding more. Continue until the rice is almost tender about 15 minutes then add the pureed corn and another 1/2 cup of stock. Continue cooking, stirring and adding stock as needed until the rice is tender, 5-10 minutes more. Stir in the remaining corn kernels and the tomato mixture. Remove from the heat and add salt & pepper to taste and sprinkle with cheese before serving.

Adapted from Joy of Cooking

Blueberry Raspberry Sauce

This versatile sauce can be used to top ice cream, angel cake or use as a filling for summer shortcake.

½ pint blue berries
½ pint raspberries
1/3 cup sugar
1 tsp vanilla
1 TB water
½ tsp. cornstarch

Cook berries and sugar over medium heat, stirring until the berries soften and release their juices. Briskly stir in water, vanilla and cornstarch and stir until thickened about one minute. Serve at once or cool. Refrigerate or reheat over low heat if needed.