Summer Succotash with Bacon

Watch me make this on my YouTube Channel

Yield: 4 servings

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3 slices bacon, halved lengthwise and then cut into ¼-inch slices, crosswise

1 large shallot, peeled and diced small (1/2 cup)

5 large garlic cloves, peeled and minced

Kernels cut from 2 ears of fresh corn (approximately 2 cups) or 2 cups frozen corn kernels, thawed

2 cups (frozen) lima beans, thawed

2 medium zucchini or summer squash (3/4 pound), diced small (3 cups)

15 (3-inch) sprigs fresh thyme

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¾ cup white wine (preferably chardonnay)

¼ cup water

¾ pound grape tomatoes, halved

4 tablespoons unsalted butter, cut into tablespoon sized pieces

3 tablespoons freshly squeezed lemon juice (juice of 1 large lemon)

20 medium fresh basil leaves, roughly chopped

¼ cup thinly sliced fresh chives, for serving

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Add the bacon to a large sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the shallot and garlic. Stir and cook until the shallot is soft and translucent, approximately 3 minutes.

Add the corn, lima beans, squash, thyme, salt and pepper. Increase heat to medium-high. Cook, stirring occasionally, until the vegetables are just beginning to caramelize, approximately 5 minutes.

Add the white wine, water, tomatoes and butter. Cook, stirring occasionally, until much of the liquid has evaporated and thickened and the tomatoes are starting to break down, approximately 5 minutes.

Remove from heat, remove the thyme sprigs and stir in the lemon juice and basil.

To serve, divide succotash among shallow bowls. Sprinkle over chives.

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Note: to make vegetarian, simply omit bacon and begin with the (shallot and garlic) second step.

Summer Barbecue Tray Bake

Watch me make this on my YouTube Channel!

Yield: 4 servings

1¾ pounds boneless skinless chicken thighs

1/3 + ¼ cup barbecue sauce

2 & 1/4 teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper, divided

3 large ears of corn, kernels removed (cobs discarded), approximately 3½ to 4 cups

2 medium zucchini (3/4 pound), diced medium, approximately 2½ to 3 cups

1 pint (3/4 pound) grape tomatoes

20 (3-inch sprigs) fresh thyme

10 large cloves garlic, peeled and minced

2 tablespoons extra-virgin olive oil

4-ounces Feta cheese, crumbled, approximately 1 cup

4 tablespoons butter, diced into 16 cubes

1 lemon, very thinly sliced, seeds removed

Set an oven rack to the upper middle position and preheat the oven to 400 degrees Fahrenheit. Line a sheet tray with aluminum foil and then line the sheet tray with parchment paper.

In a medium bowl, add the chicken thighs, 1 teaspoon salt and ¼ teaspoon pepper. Mix to combine. Add 1/3 cup barbecue sauce and stir to combine. Set aside.

In a large bowl, add the corn kernels, zucchini, tomatoes, thyme, garlic, 1&1/4 teaspoons kosher salt, ¼ teaspoon pepper and olive oil. Stir to combine.

Spread vegetables out evenly on the parchment/aluminum lined sheet tray.

Sprinkle feta over the vegetables. Evenly disperse the butter atop the vegetables followed by the lemon slices.

Place the chicken thighs in the four corners of the sheet tray, with the thickest part of the thighs closest to the edge/corner of the sheet tray. If you have more than 4 thighs, place the thickest portion of any additional thighs closest to the edge of the sheet tray.

Bake for 30 minutes, flipping the chicken thighs after 15 minutes. Remove sheet tray from the oven and spoon or brush on the remaining ¼ cup barbecue sauce on the chicken thighs (side up only). Transfer back to the oven, set oven to broil and broil for 4 to 5 minutes, until tomatoes and lemons blister and the chicken starts to char.

Remove the sheet tray from the oven and serve a spoonful of the lemony feta vegetables into shallow bowls. Top each with a chicken thigh. Serve some extra barbecue sauce on the side to dollop on the chicken.

Note: to make vegetarian, simply sub chicken thighs for extra firm tofu, cut into 1/2-inch slices and follow the recipe as is

Summer Fruit Cake Cobbler Crisp

Watch me make this on my YouTube channel!

 

Yield: 8 to 10 servings

Crisp Topping:

¼ cup unbleached all-purpose flour

¼ cup dark brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon kosher salt

4 tablespoons unsalted butter, cut into 16 cubes, chilled

1/3 cup whole raw almonds, roughly chopped

¼ cup old-fashioned oats (not instant)

 

Combine the flour, brown sugar, cinnamon and salt in a food processor and pulse to combine, approximately 5 times. Add butter and pulse 10 times. Add the almonds and oats and pulse 10 times, until the texture is like chunky sand.

Transfer into a small bowl and refrigerate until ready to use. Do not clean food processor – you will use it to make the cake cobbler batter.

 

Cake Cobbler Batter:

1¼ cup all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon kosher salt

1/8 teaspoon ground cardamom

4 tablespoons butter, melted

1 tablespoon grapeseed oil (or other neutral oil)

2 large whole eggs

1 tablespoon grated ginger, peeled and grated on a Microplane

2 teaspoons orange zest, grated on a Microplane

2 teaspoons Amaretto

1 cup whole milk

 

Adjust an oven rack to the lower middle position, then preheat the oven to 350ºF.

Add flour, sugar, baking powder, salt and cardamom to the food processor and pulse to combine, approximately 5 times.

With food processor running, stream in melted butter and oil. Turn off food processor.

Add eggs and process for 5 seconds.

Add the remaining ingredients. Process for 5 seconds. Scrape down the sides and bottom (as best you can around the blade) and process again for 5 seconds.

Set aside.

 

Fruit:

3 tablespoons butter, cubed into 12 pieces

1 tablespoon granulated sugar

1/8 teaspoon kosher salt

2 teaspoons corn starch

3 medium plums (9-ounces), pits discarded, diced medium

1 (6-ounce package) blackberries

 

Add the butter to a 7×11-inch (2 quart) casserole dish. Place on a sheet tray and transfer to the oven. Bake until the butter is melted, but not browned, and pan is hot, 8-10 minutes. (Set a timer!)

While the butter is melting, add the sugar, salt and corn starch to a small mixing bowl. Whisk to combine.

Add the fruit to a medium bowl.

Sprinkle the cornstarch mixture evenly over the fruit and fold together gently.

Gather your ingredients and bring them close to your oven – it’s go time!

Remove sheet tray with casserole dish (with now melted butter) from the oven. Pour in the batter and use a rubber spatula to make sure you get as much batter as possible into the dish. Evenly distribute fruit throughout the dish –  starting with the perimeter of the batter.  Evenly distribute/sprinkle over the crisp topping.

Transfer dish on sheet tray to the oven.

Bake, uncovered, for 45 minutes, rotating the sheet tray after 20 minutes, until the the top is golden brown.

Remove from the oven. Transfer dish to a cooling rack. Let cool for at least 45 minutes before diving in.

Spicy Smashed Cucumber Salad

For those of you who like spice – this recipe is for you! The play of the heat from the red pepper flakes and numbing effect of Sichuan peppercorns (commonly used in Sichuan cuisine) makes this dish have an addictive quality. That, plus it’s easy to whip up AND when you have a glut of summer cucumbers on hand, it’s nice to try something new!

Yield: 2 to 4 servings

Smashed Cucumbers:
1 pound small cucumbers, Persian or Japanese, ends trimmed and halved lengthwise, seeds scooped out
1 tablespoon natural (unseasoned) rice wine vinegar
¾ teaspoon dark brown sugar
¾ teaspoon toasted sesame oil
¼ teaspoon kosher salt, plus more to taste
2 tablespoons roughly chopped dry roasted peanuts
1 scallion, ends trimmed, sliced thinly (white and light green part), optional

Place cucumbers flesh side down on a cutting board. Gently smash with the side of a large knife. Tear into bite sized pieces.

Place vinegar, sugar, oil and salt in a medium bowl. Stir to dissolve sugar and salt. Add cucumbers, peanuts and scallion (if using) and stir to combine.
Spiced Oil:
1 tablespoon grapeseed oil
1/8 teaspoon crushed red chili pepper (chili flakes)
2 teaspoons minced garlic
½ teaspoon Sichuan peppercorns

Place all ingredients in a small saucepan. Turn heat to medium low. Let cook, stirring occasionally, until garlic turns light brown, approximately 3 minutes. Remove from heat.

Pour spicy oil over cucumbers. Fold to combine. Adjust seasoning with salt and serve.

Sweet Cherry Shrub with Fresh Mint (Bevvy)

Watch me make this on my YouTube

Yield: approximately 2½ cups shrub concentrate

1 pound organic sweet cherries, pitted

2/3 cup granulated sugar

2 teaspoons lemon zest (zested with a microplane)

¼ cup freshly squeezed lemon juice

30 medium mint leaves, plus more for garnish

6 tablespoons apple cider vinegar

2 tablespoons balsamic vinegar

Add all ingredients to a blender. Blend on medium-low for 1 minute.

Place a fine mesh strainer over a large bowl and strain the mixture, pressing on the solids with a spatula to extract as much liquid as possible.

Transfer shrub mix into a bottle or jar, close to seal, and store in the refrigerator until ready to enjoy.

Serve one part shrub mixture for every four parts sparkling water (or to taste). When serving, add water and ice (if using) first (to a glass). Then slowly stir in the shrub. This helps to reduce any foaminess.

Add a shot of gin or mezcal for a delicious adult beverage.

Garnish with fresh mint.

Summer Heirloom Tomato Tart with Fresh Herbs

Yields: 1 (15- by 10-inch tart), 12 pieces

 

1 sheet frozen puff pastry, thawed

All-purpose flour (for dusting)

½ tablespoon extra-virgin olive oil, plus more for drizzling

¾ cup freshly grated Emmental or Gruyere cheese

freshly ground black pepper

1 whole egg

1 tablespoon water

1 pound ripe heirloom tomatoes, preferably assorted colors (about 4 small), sliced ¼-inch thick

2 tablespoons roughly chopped fresh herbs, such as oregano, thyme and marjoram

zest of one small lemon (zested on a Microplane)

salt flakes, preferably Maldon or Jacobsen sea salt, to taste

2 tablespoons roughly chopped fresh basil leaves

 

Arrange an oven rack in the upper middle position. Place an inverted sheet tray on the rack. Preheat oven (and sheet tray) to 375 degrees Fahrenheit.

Roll out puff pastry on a sheet of lightly floured parchment paper in the shape of a large rectangle measuring about 15- by 10-inches. Prick pastry with a fork in a few places, leaving a 1-inch border around the edges, then slide parchment paper onto a second inverted sheet tray.

Brush the ½ tablespoon of olive oil on the pastry dough, staying within the 1-inch border and sprinkle over the cheese and some freshly ground black pepper.

Whisk together egg and water to make an egg wash. Brush egg wash on the edges of the pastry (the 1-inch border).

Arrange tomatoes on top of the oiled portion, overlapping a little if necessary.

Season the tomatoes with the 2 tablespoons of fresh herbs and the lemon zest.

Carefully slide parchment off of the sheet tray and onto the hot sheet tray in the oven and bake for 15 minutes. Rotate the inverted sheet tray 180 degrees. Bake for an additional 15 to 20 minutes until the edges of the pastry are golden brown and puffed up.

Let tart cool for 10 minutes before cutting into 12 pieces.

Before serving, sprinkle over a generous bit of salt, top with chopped basil and drizzle over some extra-virgin olive oil.

Watermelon and Feta Salad with Fresh Mint

Watch me make this on my YouTube channel!

Yield: 4 to 6 servings

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

Classic Basil Pesto

Pesto never goes out of style and it’s application is wide and varied. Add it to pasta or roasted vegetables. Slather it on chicken or use it as a pizza sauce. And the best part? You can make large batches, while the basil is overflowing in the summer, and freeze it for later use. Hooray for pesto!

Yield: 1 cup

 

2 ¼ packed cups fresh basil leaves

½ cup extra-virgin olive oil

2 large garlic cloves, peeled and chopped roughly (2 teaspoons)

½ cup pine nuts

½ cup grated Parmigiano-Reggiano, not pre-grated

Kosher salt, to taste

Freshly ground black pepper, to taste

 

In a food processor, process to combine, the basil, ¼ cup oil, garlic, and pine nuts. Scrape down the sides, then add the remaining ¼ cup oil, and the cheese. Process until the desired texture is achieved, seasoning to taste with salt and pepper. For the record, I add about ½ teaspoon salt and a few good cranks of pepper. No need to rush; taste as you go. Take your time and enjoy.

Note: Care for a nuttier flavor in your pesto? Try using toasted pine nuts.

 

Halibut Ceviche with Tomato Gazpacho

Photo by Andrew Grinton

Strike this recipe while the tomatoes are overflowing at your local farmers market or in your very own backyard garden! (P.S. This recipe was recently featured in Clean Eating Magazine!)

 

Yield: 4 servings

Gazpacho

½ pound small cucumbers (Persian or Japanese) (approximately 2 cucumbers) peeled and chopped roughly

½ large red bell pepper (¼ pound), seeded and chopped roughly (reserve other half for ceviche)

2 pounds red tomatoes (approximately 7 medium tomatoes), cored and chopped roughly

1-ounce shallot (1 medium shallot), peeled and quartered

1½ teaspoons kosher salt

3 tablespoons sherry vinegar

¼ cup extra-virgin olive oil

 

Add all the above ingredients to a blender, except the olive oil.

Blend until smooth. With blender on low, stream in the olive oil until combined.

Taste and adjust salt as needed.

Refrigerate until ceviche is ready to be served. Stir or re-blend briefly before serving.

 

Ceviche

¼ cup freshly squeezed lemon juice

¾ cup freshly squeezed lime juice

½ teaspoon kosher salt

1 small jalapeno (.75-ounces), seeded, deveined and diced small (1½ tablespoons)

1 pound skinless halibut, diced into ¼-inch cubes (Use Seafood Watch to select halibut)

½ large red bell pepper (¼ pound), seeded and diced small (½ cup) (reserved from gazpacho)

1 scallion, thinly sliced (¼ cup)

¼ cup fresh cilantro leaves, finely chopped

¼ teaspoon freshly ground black pepper

¼ cup + 2 tablespoons extra-virgin olive oil

 

Combine lemon juice, lime juice, salt and jalapeno in a small bowl. Stir to combine. Add halibut and mix thoroughly.

Using the back of a spoon, level the halibut off so it is pressed down in the liquid. Cover the mixture with plastic wrap, pressing the plastic wrap directly atop the fish in the bowl.

Refrigerate for 8 minutes.

Remove plastic wrap and stir. Using the back of a spoon, re-level the halibut off so it is pressed down in the liquid. Cover the mixture with plastic wrap, pressing the plastic wrap directly atop the fish in the bowl.

Refrigerate for an additional 8 minutes. The halibut should be opaque and white in color.

Drain the mixture in a colander and return it to the original small bowl. Add the remaining ingredients. Stir well to combine. Season to taste with additional salt and pepper and serve immediately.

To serve, pour 1¼ cups of the gazpacho in a shallow bowl. Then, mound ¾ cup of the halibut ceviche in the center of the bowl.

Slow-Roasted Tomatoes with Fresh Thyme and Garlic

Slow-Roasted Tomatoes with Fresh Thyme and Garlic

These sweet snackable tomatoes are worth the wait of the roasting time. Top them over a piece of fish, chicken or bowl of pasta or simply eat them straight out of a bowl!

Yield: 2 cups

 

2 pounds cherry or grape tomatoes, halved

1 head garlic, separated into cloves, unpeeled

1½ tablespoons roughly chopped fresh thyme

½ teaspoon kosher salt

Freshly ground black pepper, to taste

¼ cup extra-virgin olive oil

 

1.Adjust an oven rack to the middle position, then preheat the oven to 225ºF.

 

2. Place the tomato halves, flesh-side up, and all of the garlic cloves on a parchment paper-lined sheet pan. Season the tomatoes evenly with the thyme, salt, and pepper and drizzle over the olive oil.

 

3. Roast in the oven, uncovered, until lightly colored, soft and slightly collapsed, around 3½ hours… or more. The total roasting time will depend upon the size of the tomato used.
4. Remove from the oven. Squeeze each garlic clove to remove the sweet, soft insides, and add to the tomatoes. Serve and enjoy.

 

Note:  When roasting for long periods of time, keeping skins on the garlic allows them to steam in their skins and remain sweet, whereas peeled garlic can get bitter. Any leftover tomatoes, garlic, and oil can be transferred into a container, topped off with more olive oil, and stored in the refrigerator for up to a week.