Flatbread with Corn, Peppers & Goat Cheese
Roll out pizza dough and top with tomato puree. Top with corn kernels, roasted red bell peppers and thinly sliced red onion. Dot with goat cheese.
Bake in a 500°F oven until dough is crisp and cheese is melted. Garnish with fresh basil.
Barley Salad with
Slice summer squashes lengthwise into planks. Drizzle squash and shucked corn with olive oil and season with salt and pepper. Grill until tender. Dice squash and cut kernels from cob.
Whisk together champagne vinegar, olive oil, salt and pepper. Toss corn, squash and cooked pearled barley with vinaigrette and chopped mint
Quick Corn Chowder
Sauté minced shallots in butter
Add corn kernels, diced potatoes, chopped thyme, chicken or vegetable broth, salt and pepper; cook until potatoes are tender.
Stir in half-and-half and
Cut kernels from 4 ears of corn; toss with 1 beaten egg, salt, pepper and 2 to 3 Tbs. flour.
Refrigerate batter 30 minutes.
Warm a thin layer of oil in a fry pan, drop in large spoonfuls of batter and cook, turning once, until golden brown.
Corn & Black Bean Salad
Toss corn kernels with black beans, sliced green onions, chopped cilantro, diced jalapeño, diced red onion, diced avocado and diced tomato.
Season with salt, lime juice, cumin, olive oil and red wine vinegar.
Mexican Street Corn
Shuck corn, rub with oil and season with salt.
Grill over high heat until tender and nicely marked.
Brush with mayonnaise, sprinkle with cayenne and roll in finely crumbled cotija or feta cheese; serve with lime wedges.
Grilled Summer Squash
Cut squash into slices 1/4-inch thick slices; toss with olive oil, salt and pepper.
Grill over high heat until nicely marked on both sides, then toss with balsamic vinaigrette.
Serve as a side dish or as part of an antipasti platter.
Baked Summer Squash with Herbed Bread Crumbs
Halve squash lengthwise, drizzle with olive oil and season with salt and pepper. Place cut-side up in a baking dish.
Toss bread crumbs with chopped fresh herbs, salt, pepper and olive oil; sprinkle over squash.
Bake at 350°F until golden brown, about 20 minutes.
Zucchini & Feta Salad
Using a mandoline, thinly slice zucchini lengthwise into long strips.
Toss with olive oil, lemon juice, salt, pepper, crumbled feta and chopped toasted pecans or walnuts.
Pasta with Summer Squash
Using a mandoline or spiralizer, cut zucchini and yellow squash into long julienne.
Sauté squash with chopped shallots in olive oil until tender.
Toss with drained cooked pasta, chopped fresh herbs and grated Parmigiano-Reggiano.
Roll out puff pastry into rectangle.
Stir together feta, ricotta, lemon juice and an egg. Spread on pastry.
Arrange thinly sliced zucchini slices on top in a single layer. Brush with olive oil and bake at 350°F until nicely browned.
Stuffed Squash Blossoms
Stir together ricotta, Parmigiano-Reggiano, chopped mint, an egg yolk and salt.
Fill squash blossoms with cheese mixture. Dredge in 1/2 cup flour mixed with 1/4 tsp. salt and 3/4 cup sparkling water.
Fry in vegetable oil until golden.
Mixed Greens with Raspberry Vinaigrette
Whisk together raspberry vinegar, olive oil, Dijon mustard, honey and salt.
Toss mixed greens, raspberries, candied pecans and thinly sliced red onions with vinaigrette.
Quinoa with Blueberries, Toasted Walnuts & Mint
Toss cooked quinoa with blueberries, toasted walnuts and a handful of chopped fresh mint.
Drizzle with walnut oil and
Grilled Pork Chops with a Blackberry Port Sauce
Season pork chops with salt and pepper. Grill 4 to 5 minutes on each side.
Simmer blackberries, port,
chicken broth, honey and minced shallot until reduced and berries are soft. Drizzle on pork chops.
Berry Bread Pudding
Whisk together 6 eggs, 3 cups cream, 1 cup milk, 1 cup sugar, 1/2 tsp. vanilla extract and a pinch of salt. Pour over 1-inch cubes of ciabatta or other crusty bread and refrigerate overnight.
Fold in berries and bake at
350°F until set.
Pavlovas with Strawberries
Quarter 1 pint strawberries; toss with sugar and lemon juice.
Whip 3 egg whites, 3/4 cup sugar and 1/4 tsp. cream of tartar until stiff and glossy. Spread 3-inch disks of mixture on a baking sheet and bake at 250°F until crispy. Top meringues with strawberries.
Puree berries, sugar and a
squeeze of lemon juice in a blender.
Strain, then pour into popsicle molds and add sticks. Freeze
Coarsely chop tomatoes, cucumber, red onion and bell pepper. Purée in a blender until smooth.
In a bowl, stir minced garlic, vinegar and olive oil into the purée. Chill before serving.
Cut bread into 1-inch cubes. Sauté with olive oil until crispy.
Whisk together lemon juice, olive oil, salt and pepper. Toss toasted bread with chopped tomato, cucumber, bell pepper, basil and vinaigrette.
Heirloom Tomato Salad
Cut heirloom tomatoes into wedges. Toss with fresh tarragon, crumbled goat cheese and fresh corn kernels, either raw or blanched.
Drizzle with champagne vinegar and extra-virgin olive oil and toss to combine.
Stem, quarter and seed plum tomatoes. Arrange cut-side up on parchment-lined baking sheets. Drizzle with olive oil and season with salt.
Roast at 200°F until slightly shriveled, about 4 hours. Pack cooled tomatoes in a canning jar with thyme sprigs and olive oil; refrigerate up to 1 week.
Pasta with Fresh Tomatoes
Toss together diced tomatoes, minced shallot and garlic, slivered basil, shaved pecorino romano, olive oil, red wine vinegar, salt and pepper.
Top with drained cooked pasta. Let stand a few minutes before tossing.
Tomato & Basil Tart
Place a puff pastry rectangle on a parchment-lined baking sheet.
Top with thinly sliced tomatoes, leaving a 1/4-inch border. Sprinkle with olive oil, salt and pepper; brush the pastry with egg wash.
Bake at 400°F until pastry is golden, 25 to 30 minutes, and garnish with slivered basil.
Honey-Thyme Roasted Nectarines
Halve and pit nectarines. Combine honey and thyme and drizzle over nectarines.
Roast at 425°F until honey-thyme mixture is caramelized, 10 to 12 minutes.
Plums with Goat Cheese & Pistachios
Thinly slice plums. Arrange on a serving platter.
Drizzle with walnut oil, then sprinkle with crumbled goat cheese and toasted pistachios. Season with salt and pepper.
Combine white wine, sugar and water in a saucepan. Bring to a boil.
Add apricots and simmer until tender. Remove apricots from pan and continue cooking liquid until syrupy. Drizzle apricots with syrup and top with crème fraîche and toasted almonds.
Grilled Stone Fruit Vinaigrette
Grill stone fruit over medium heat until soft and slightly caramelized.
Peel fruit. Using a fork, mash fruit with lemon juice. Whisk in olive oil, salt and pepper and toss with salad greens.
Peel 6 peaches, cut into wedges and toss with lemon juice, 1 tsp. cornstarch and sugar to taste.
Stir together 1/2 cup flour, 2/3 cup brown sugar, 1 tsp. cinnamon and a pinch of salt. Cut in 4 Tbs. cubed butter and toss in 2/3 cup rolled oats.
Sprinkle on peaches and bake at 350°F until bubbling.
Easy Peach Galette
Toss 4 sliced, peeled peaches with 2 tsp. cornstarch and sugar to taste; place in center of a pie dough round.
Fold dough over edges of peaches, lightly crimping; brush pastry with egg wash and sprinkle with sugar.
Bake at 400°F until golden.