Summer, at least in my mind, is a celebration of bounty and color. Without a doubt, the jewels of the season are the kaleidoscopes of just-picked produce. Farmers markets and roadside stands are brimming with bushels of peaches, nectarines, apricots, plums, figs and all kinds of berries. Crates of peak-season vegetables piled high with summer squashes and their flowers, bell peppers of varied colors, fresh herbs and all kinds of vegetables and tasty treats inspire us to head for the kitchen.
Bursting with nutrients and fabulous flavor, vibrant produce can form a delicious basis for many dishes and get-togethers. Refreshing summer meals need little or no cooking, are perfect for fuss-free preparation and rejuvenate the body and spirit!
When it’s hot outside, preparing simple menus that keep your kitchen cool is just the ticket! Here’s a market fresh menu that’s a breeze to prepare. All the dishes can be done in advance, requiring little more than last-minute grilling of the salmon. So, if you don’t want to spend more than an hour in the kitchen and you want to beat the heat, try this easy supper menu.
Cool Cucumber-Avocado Soup
- Create a light, alkaline soup by blending 2 peeled cucumbers, avocado, juice of 1 lime and sea salt to taste.
- Blend in an ice cube or two or some yogurt for a thinner consistency.
- Refrigerate until ready to serve, then garnish with snipped chives and the other half of avocado cut in a small dice.
This recipe makes enough for two servings.
Farmer’s Market Green Salad
- Tender, young greens (baby spinach, mixed baby greens, arugula, mizuna, watercress, for example) make a perfect salad.
- Just before serving, toss the greens with a few drizzles of raspberry vinegar, several spritzes of extra-virgin olive oil and fresh ground black pepper.
- Sprinkle with fresh raspberries for color and a big jolt of vitamin C!
Grilled Salmon and Lemons
- Twenty minutes before serving, preheat a grill to medium high.
- Brush salmon fillets with olive oil and season with salt and lemon pepper.
- Place salmon, skin side down, on grill, cover and grill for 8 to 10 minutes or until salmon flakes easily with a fork.
- While the salmon is grilling, lay lemon wedges on the grill and cook until the lemons are slightly charred.
Zucchini "Fettuccini" with Pistachio Pesto
- Remove zucchini blossoms if attached and reserve.
- With a vegetable peeler, peel zucchini into long strips that look like fettuccini noodles. Use yellow zucchini when available. It’s a great color contrast with the pesto!
- Replace the pine nuts in your favorite pesto recipe with a handful of shelled pistachio nuts.
- Serve the zucchini noodles raw or lightly sautéed with a dollop of pesto and the grilled salmon.
- Garnish each serving with reserved blossoms and grilled lemons.
Mixed Berries with Sweet Ricotta
- Place 1 cup ricotta cheese in a food processor and blend until smooth.
- Blend in 1 teaspoon of pure vanilla extract and 2 to 3 tablespoons of mild-flavored honey.
- Refrigerate until ready to serve. (If desired, the ricotta can be prepared the day before.)
- Serve several tablespoons of the ricotta over a mix of blueberries, strawberries and blackberries.
- Garnish with a mint sprig. Yum!!
Here are more great ways to enjoy some of my favorite sun-ripened treasures:
- Cut fresh figs in half lengthwise, gently push a teaspoon of goat cheese in the center of each fig and drizzle each fig with honey. Serve as a light dessert.
- Plump purple blueberries evoke the best of summer’s gems! Pile a bunch of these berries in a bright yellow bowl for snack-time munchies and loads of antioxidants!
- Puree roasted red bell peppers with sun-dried tomatoes. Season with balsamic vinegar, sea salt and fresh ground black pepper and serve as a spread on toasted baguette rounds for a quick hors d’oeuvre.
Tip: Use a compact indoor grill when you don’t want to fire up a charcoal or gas grill. Place a small roasting pan upside down over the salmon to create a “covered grill.”
Please check back next month for summer entertaining ideas. In the meantime, if you have any food questions, menu planning dilemmas, or entertaining challenges, I’d love to hear from you!
