Food - Summer Faves
As the air warms up, those delightfully cold, seasonal favorites make an appearance again. Some new recipes also were a hit and may become new faves!
potato salad
Memorial Day brought out the traditional potato salad.
Mema’s recipe, with a twist
This family recipe typically calls for using baking potatoes and without the dill. I had baby red potatoes on hand and some fresh dill and it was just as yummy.
any excuse to use my cheery Mason Cash bowl
recipe
potatoes
celery
green pepper
yellow onion
miracle whip
eggs
salt & pepper
fresh dill
boil any amount of potatoes you like, until fork tender, drain and cool completely
chop any amount of celery, peppers and onion you want and set aside
boil any number of eggs you want, cool completely, slice into small pieces
gently add all ingredients together and chill
“life is just a bowl of cherries…” - Judy Garland
Cherry season is short so I’m always so happy to enjoy them while they last.
probably my favorite appetizer
cherry ricotta crostini
recipe
one baguette
olive oil
ricotta cheese
cherries
fresh thyme
lemon zest
honey
salt
wash, dry and slice the cherries
cut small pieces of the bread and brush with olive oil, on both sides
place on parchment paper-lined baking sheet
broil just until slightly brown and turn over to other side to broil….really stay with them…they brown very quickly
remove from oven and cool completely on cooling rack
spread ricotta on the slices and top with cherries, thyme, lemon zest, a tiny bit of salt and drizzle with honey
*inspired by Athena Calderone’s “Cook Beautiful”
just peachy
IT’S PEACH SEASON!! Sorry, it’s peach season! Always sooo excited for these beauties to be in season.
peaches, burrata, basil & honey
so simple and delicious!
Pretty obvious, but simply place one burrata ball in a bowl and gently tear apart, slice peaches with skin on and top with fresh basil and drizzle with honey…makes a refreshing, different salad option to go along with your meal.
watermelon, feta & mint
THE summer fruit
It just wouldn’t be summer without watermelon, would it? This is another simple salad option that is so sweet, juicy and satisfying. Cube your watermelon and top with feta and mint. Some people drizzle balsamic glaze on this but we like it just as it is. It’s even better if you chill it in the fridge for a few minutes before serving.
shrimp & risotto
summer comfort food
There’s something about summer that makes me want seafood. It takes a little time to make the risotto but it’s sooo worth it! This recipe is on another previous food post so take a peek at that if you’d like to make it (Food - Trader Joe’s Haul Recipes). I didn't have fresh mushrooms or blackberries for this one but it was still yummy. For the shrimp, I sautéed fresh shrimp in olive oil and seasoned it with pink sea salt, black pepper, garlic powder, smoked paprika and cayenne. I added a little fresh lemon juice and zest and fresh grated parmesan.
chicken, bacon & creamy polenta
This was my first time making polenta. It won’t be the last! It’s so easy and so similar to grits (which I LOVE), and makes a perfect base for chicken (and seafood, I bet). I chose to make the “creamy” version on the back of the polenta bag, using water and milk. It takes about 30 minutes to cook but really cooks itself, with just a few stirs while cooking.
I cooked two pieces of bacon in a skillet, drained them on a paper towel and left the bacon drippings in the skillet to cook the chicken.
I cut three boneless, skinless chicken breasts in half, seasoned with pink sea salt, ground pepper, garlic powder, smoked paprika, cayenne and fresh thyme. I sautéed them on each side until fully cooked.
salmon & pesto zucchini pasta
zucchini season!
I’m always looking for new ways to use zucchini in the summertime. This is a new recipe and it’s a keeper.
from “Half Baked Harvest Every Day” by Tieghan Gerard
zucchini sauce pasta
1 lb. pasta
3 tbsp olive oil
2 - 3 medium zucchini and/or yellow squash, sliced
salt & pepper
4 garlic cloves, chopped or grated
2 tsp dried oregano
crushed red pepper flakes
1/2 cup basil pesto
2/3 cup freshly grated parmesan
1 cup fresh basil, chopped
fresh lemon juice for serving (optional)
cook pasta, reserve one cup of pasta water, then drain pasta and add back to pot
heat olive oil in skillet on medium high heat, add zucchini & season with salt & pepper, cook until soft and tender, stir in butter, garlic, oregano & a pinch of red pepper flakes, cook until butter is melted, dump zucchini into the pot of pasta.
add basil pesto & parmesan, toss, add pasta water 2 tbsp at a time.
stir in basil to wilt, top with lemon juice and more basil if desired.
honey mustard salmon
1/3 cup dijon mustard
1/4 cup honey
4 garlic cloves, chopped
2 tsp onion powder
1 tsp smoked paprika
1/2 tsp chili powder
fine pink Himalayan salt & freshly ground pepper
2 lbs salmon fillets, cut into pieces
2 tbsp olive oil
place a rack in top third of oven & preheat to 450 degrees
in small bowl, stir together mustard, honey, garlic, onion powder, paprika & chili powder, season with salt & pepper, place salmon on baking sheet & rub with mixture, then drizzle with olive oil
bake until salmon is turning opaque, about 8-10 minutes, turn oven to broil and brown salmon
*I only used about 1/2 lb of salmon because it was just for the two of us and reduced the amounts of ingredients a bit. I didn’t have onion powder so I used garlic powder. I also forgot to broil the salmon but it was just as delicious. I only cooked it for about 5-6 minutes.