It’s probably safe to say that everyone agrees one of the best things about summer is the abundance of gorgeous fruits and vegetables we find at our neighborhood groceries, fruit stands and farmers markets that ultimately end up in our kitchen sinks. Bright and beautiful in color, juicy-delicious, bursting with flavor, it’s fruits and veggies that get all the attention during these warm-weather months. Imagine the food pyramid all fruits and vegetables except for the tiniest triangle at the top where in summer, every other food group fits.
With a bushel’s worth of fresh goodies thanks to a) my friend’s vegetable share that came home with my last week due to her being out of town, b) a mint plant that sits on my fire escape and grows ferociously…ah, what to do with so much mint? and c) my seasonal obsession with watermelon, I’ve come up with three summertime recipes to share with you. I hope you like…
Summer Salad
No real measurements are required for this one. Start with a base of arugula or baby mixed greens and top with the following: 1 cob fresh corn (steamed, kernels cut from cob), a handful of pickled beet slices cut into quarters, a handful of garden cherry tomatoes (multi-colored are best!). Sprinkle with toasted pecans, chopped.
Form two 2 1/2″ Goat cheese medallions. Beat one egg with a splash of milk. Coat medallions in egg mixture then cover in breadcrumb/flour mixture (about 1/2 c seasoned bread crumbs and 1 T flour). In a frying pan, heat 1 T extra virgin olive oil. Brown medallions until golden.
Top salad with warm Goat cheese medallions and drizzle with a favorite Balsamic Vinaigrette.
Basil-Mint Pesto
1 c (packed) fresh mint leaves
1 c (packed) fresh basil leaves
1/4 c walnuts
1 clove garlic
1/2 t salt
1/4 t pepper
1/3 c extra virgin olive oil
1/2 c fresh Parmesan cheese, grated
1/4 c boiling hot pasta water (*if cooking pasta)
In food processor, pulse leaves, walnuts, garlic, salt and pepper until finely chopped. Add oil gradually until smooth. Add pasta water. (If not cooking pasta, increase oil as needed). Stir in grated Parmesan.
Watermelon Chiller
1 1/2 c watermelon chunks
juice of 1 lime
8 – 10 large mint leaves
4 ice cubes
2 T raw sugar
Blend all ingredients until smooth (until watermelon is liquefied).
Garnish with mint leaf. Enjoy!
