Living in New England, we have an abundance of fresh fish at our markets. I especially am partial to swordfish, a mild white fish that lends to so many flavorful recipes. Swordfish is so easy to bake, nestled in a bed of colorful cherry tomatoes and Castetrano olives. Texture and color are so important when you are cooking, adding to the visual presentation. Top with a lemon garlic olive oil dressing for outstanding flavor.
1 cup rainbow cherry tomatoes 1/2 cup pitted Mezzetta Castetrano olives 2 8 ounce swordfish 2 tablespoon lemon juice 2 tablespoon olive oil 2 garlic cloves, minced 1/4 cup fresh basil, chopped 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper
Preheat over to 400F. Place tomatoes and olives on a baking pan. Add swordfish on top. Place the remaining ingredients in a small bowl and whisk until combined. Pour over tomatoes, olives, and swordfish. Bake for 30 minutes until tomatoes are bubbly and swordfish are golden.
My favorite summertime salads are easy, fresh, and flavorful. I love adding blueberries and strawberries to a salad capturing the freshness of summer fruits. Rich, pungent blue cheese and a tangy lemon vinaigrette enhance the flavor.
Salad
2 cups salad greens, I used Spring mix
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
1/4 cup toasted chopped pecans
1/2 cup blue cheese
Lemon Vinaigrette
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
Place salad greens on a large plate. Top with blueberries, strawberries, pecans, and blue cheese. Serve with lemon vinaigrette.
Lemon Vinaigrette
In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt dissolve. Add 3 tablespoons of the oil in a slow stream, constantly whisking until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil, and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
Linguine with Cherry Tomatoes and Pesto Sauce
1-pint cherry tomatoes
2 tablespoon olive oil
4 cloves garlic, minced
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup pesto sauce*
12 oz of fresh linguine
1 tablespoon butter
Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from the pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
Pesto Sauce
4 cups packed fresh basil
1/2 cup olive oil
1/2 cup pine nuts
2 cloves garlic
1/2 parmesan cheese
1/2 cup olive oil
1/2 teaspoon sea salt
Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
Easy summertime entertaining is my philosophy for summer parties. I love to put together easy to make ahead dishes so I can relax and enjoy my guests. During the summertime with abundant produce at Framer’s markets, I just love creating delicious healthy food. Keep all the intendants my hummus dip ready for an impromptu get together or to bring to friends home for a barbecue.
Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes, and Tzatziki
1 container prepared Hummus*, I like garlic
1/2 cup prepared Tabbouleh Salad*
1/4 cup chopped cherry tomatoes
1/4 cup chopped English cucumber
1/4 cup chopped feta
1/4 cup prepared Tzatziki*
sliced tomatoes and cucumbers for garnish
Mound hummus on serving plate. Top with tabbouleh, cherry tomatoes, cucumber, feta, then drizzle with tzatziki. Garnish with sliced tomatoes and cucumbers. Refrigerate. Serve with pita bread or crackers.
Enjoy!
* I use Cedar’s Mediterranean Foods brand for the hummus, Tabbouleh, and Tzatziki.
1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
1/2 cup parmesan cheese
1 cup mozzarella cheese
15-20 large basil leaves, chopped, about 1/2 cup
2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
6 eggs
1/2 cup milk, whole milk preferred
1/2 cup cream
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of Pink Himalayan salt
Preheat oven to 350 degrees.
In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
My town like many towns has a wonderful weekly farmer’s market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange, and yellow peppers just beckoning to be grilled.
3 red peppers
3 orange peppers
3 yellow peppers
2 large eggplants
2 large zucchinis
1/2 teaspoon sea salt
1/4 teaspoon fresh pepper
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh basil, finely chopped
1 tablespoon fresh french thyme, finely chopped
Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in a large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil, and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning every five minutes until tender. Arrange on a platter. Serve at room temperature. You can grill a day ahead and refrigerate. Bring to room temperature before serving.
Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut an enormous watermelon for us to enjoy when we returned home from a day spent at the pool baking in the sun. (we didn’t know about sun protection then) Instantly cooling and so refreshing.
I still slice up watermelon to serve for family and friends on hot summer days. Perfect after a barbecue or here in New England, we’re fond of clam bakes. I love to splurge, for parties or picnics, making a watermelon salad adding tomatoes, red onion and feta cheese with a sweet and salty dressing: fresh mint and a pinch of Himalayan pink salt just the perfect finishing touch.
1 small watermelon (about 3 – 5 lb.)
1/2 c. fresh mint, finely chopped
1/4 c. red onion, thinly sliced
12 oz. cherry tomatoes, halved
2 tbsp. olive oil
2 tbsp. fresh lime juice
1 tsp. pure honey
Kosher salt and black pepper
1/4 cup Crumbled feta
pinch of Pink Himalayan salt
Remove the rind from watermelon and cut the flesh into 1/2 inch-thick cubes; arrange on a platter. Top with fresh mint, red onion, cherry tomatoes. Combine olive oil, fresh lime juice, pure honey, kosher salt, and black pepper in a bowl. Spoon over watermelon; top with crumbled feta. Sprinkle with a pinch of Pink Himalayan salt.
If you are taking on a picnic or to a party assemble salad at your location.
Summertime barbecues are the best. My requirements for barbecue food are simple -easy, flavorful, and tasty! I slow cook baked beans to enhance the flavor. And I add black beans, red kidney beans, and chili for a southwest flavor. And for some tang, maple syrup. Vegetarian beans make this a perfect vegan addition to your barbecue or picnic.
2 tablespoons olive oil 1 medium onion, cut into small dice 1/2 medium red pepper, cut into small dice 3 cans (16 ounces each) vegetarian beans 1 can (15.5 ounces) red kidney beans 2 can (15.5 ounces) black beans 3/4 c. barbecue sauce 1/4 c. maple syrup 1/4 c. distilled or cider vinegar 1 tablespoon chili powder 2 tsp. dry mustard
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat olive oil in a saucepan. Add onions and peppers pan and sauté until tender, about 5 minutes. Combine beans and the remaining ingredients in a large bowl. Add onions and peppers. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Blueberries are my favorite fruit! If I can stop eating all the fresh blueberries long enough, I love to make blueberry pies. I love so many wonderful blueberry pie recipes, but this one is perfect for the 4th of July! Perfect for a backyard barbecue or to take along to a family reunion, just so wonderfully delicious! If you are short on time or just don’t want to make your own crust, use store-bought refrigerated pie crust, which you can find in the dairy section of your grocery store. I like Pillsbury.
Fabulous All American Blueberry Pie
Crust:
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/3 cup sweet butter (love my Cabot!)
7 tablespoons cold water
Filling:
6 cups blueberries, rinsed and picked over
1/2 cup packed dark brown sugar
1/2 sugar
4 1/2 tablespoons cornstarch
3/4 teaspoon ground allspice
1 tablespoon sweet butter, cut into small pieces
Glaze:
1 egg yolk
1 teaspoon whipping cream
Crust: In a large bowl, combine flour, sugar, and salt with a pastry blender, cut in shortening, and butter until the mixture resembles coarse cornmeal. Sprinkle water over the top and mix it together with a pastry blender or fingers until it comes together to form a ball. Shape dough into a ball, wrap in plastic and rest at room temperature for 1 hour.
Filling: Place rack in the lower third of the oven. Preheat oven to 425 F. (I like to put a piece of aluminum foil down or a baking pan on the bottom of the range to catch any drips and keep my oven clean.) Place blueberries in a large mixing bowl. In a smaller bowl, combine the remaining ingredients except for the butter. Add dry ingredients to blueberries and gently toss.
Divide pastry in half. On a floured surface, roll one of the pastry halves into a 12 inch round. Fit into a 10-inch pie plate, letting the pastry hang over the edge. Fill with blueberry mixture. Dot with butter. On a floured surface, roll out the remaining dough to 12 inches round. Place over pie. Seal edges and crimp to form a decorative rim.
Glaze: In a small bowl, whisk egg yolk and cream. Brush the top of the pie with glaze. Cut vents into the pie top. You can use mini cookie cutters for a more decorative top.
Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed. Cool on rack.
I love bold salads with flavor, texture, and color – perfect for summertime picnics and barbecues. And I also strive to make salads healthy. In my edamame salad, I used farro, an ancient Italian grain that brings a nutty flavor to any dish. Quinoa can be substituted if you prefer. Also, I used honey but if you want a vegan salad, maple syrup can be used.
The result is a crunchy, tangy, flavorful salad that will thrill your family and friends.
1 cup farro
1 package (10.5 oz) frozen shelled edamame, steam in bag
1 can (15.5oz) Chickpeas rinsed and drained
1/4 cup toasted almonds
1/4 cup dried cranberries
Dressing
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
1 1/2 teaspoon liquid aminos, I use Bragg
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook farro according to package instructions. Drain farro, and place farro in large serving bowl to cool. Steam edamame, set aside, cool.
Make salad dressing. Combine all the ingredients in a bowl and whisk together.
Add edamame, chickpeas, almonds, and cranberries to bowl with farro. Toss to combine. Drizzle dressing over, and stir.
You must be logged in to post a comment.