Grilled Peaches
Ingredients
4 ripe peaches, halved and pitted
1 Tbsp. vegetable or canola oil
Vanilla ice cream, for serving
Instructions
Heat grill to medium high.
Brush peaches with oil and grill cut-side down, until soft, 4 to 5 minutes.
Flip skin-side down and grill until almost falling apart, 4 to 6 minutes more.
Serve with ice cream
From https://www.delish.com
Dill Zucchini Fritters
Ingredients
1 pound zucchini
2 large eggs
1½ cups chopped spring onions or scallions
3 garlic cloves, grated
2 tablespoons chopped fresh dill
1 tablespoon lemon zest
1 teaspoon sea salt
2¼ cups panko breadcrumbs, divided
3 tablespoons all-purpose flour
Avocado oil, for the pan
Freshly ground black pepper
Instructions
Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
In a large bowl, whisk the eggs. Add the grated zucchini, onions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste.
From https://www.loveandlemons.com
Gnocchi with Sweet Corn and Arugula
Ingredients
12 oz. frozen or shelf-packaged gnocchi
2 ears of corn
1 cup half and half
1 3-oz package ream cheese, cut up into cubes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil or oregano
1/4 teaspoon freshly ground black pepper
3 cups fresh torn arugula
crushed red pepper (optional)
Directions
Shuck and clean corn and set aside near stove.
In a large pot or Dutch oven, cook gnocchi according to package directions. Add ears of corn to pot to cook for the last 5 minutes of cooking time.
Remove corn with tongs and place on a cutting board before draining gnocchi. Drain gnocchi, reserving 1/2 cup of pasta water in pot (do not rinse gnocchi).
In a medium saucepan, combine half and half, cream cheese, salt, garlic powder, dried herb and black pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to pot. Cut kernels off cobs and add to pot.
Pour cream sauce over pasta and gently stir to combine. Heat through for about 1 minute. Stir in arugula. Dish onto individual serving bowls or plates and sprinkle with additional salt, pepper, dried herb and crushed red pepper, if desired.
From https://www.lovethatfood.com
Creamy Cucumber Salad
Ingredients
2 cucumber
⅓ cup chopped spring onions
½ cup sour cream or plain Greek yogurt
3 tablespoons mayonnaise
¼ cup chopped fresh dill chopped
3 tablespoons white vinegar
½ teaspoon granulated sugar
salt to taste
Instructions
Wash the cucumber and cut it into slices ¼-inch thick.
In a large bowl, whisk the sour cream, mayonnaise, dill, vinegar, sugar and ⅛ teaspoon salt.
Add the cucumbers and onions and gently toss well to coat.
Refrigerate for 1 hour before serving.
Taste and season with additional salt and pepper and sprinkle with fresh additional dill if desired.
From https://www.spendwithpennies.com
Salsa Verde Pork Chops
Ingredients
2 pork chops
2 cups Salsa Verde (see recipe)
2 tablespoons cooking oil
salt as necessary
Instructions
Heat a frying pan to very hot and add 2 tablespoons of cooking oil. Brown the pork chops on both sides. Set aside.
Add ½ of the salsa verde to your frying pan and warm. Add the pork chops to the pan. Pour the remaining salsa over the pork chops
Turn the heat to low and simmer for about 15 minutes until the salsa has noticeably reduced.
Salsa Verde
Ingredients
1 ¼ lb. tomatillos or green tomatoes
1 onion
4 serrano chiles (optional)
4 cloves garlic
12 sprigs cilantro
2 tbsp. cooking oil
1 ½ tsp. salt + to taste
Instructions
Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
Quarter the onion.
Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
Bring the water and ingredients to a boil and then simmer for 10 minutes.
Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
Heat 2 tablespoons of cooking oil in the pot.
Pour the blended salsa back into the pot with the hot cooking oil.
Reduce the heat and simmer for 20 minutes.
Add the salt and adjust if necessary.
From https://mexicanfoodjournal.com/
Roasted Cauliflower Salad
Ingredients
1 medium cauliflower, cut into small bite-sized florets
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cups cooked farro
2 cups chopped kale
1/3 cup raisins
1/2 cup chopped red onion
1/2 cup toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.
optional: 1/4–1/2 cup chopped cilantro
Turmeric Dressing
3 tablespoons olive oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon ground turmeric
1 teaspoon yellow curry powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 clove garlic, grated or finely minced.
Instructions
Preheat oven to 425 F.
Place dry farro in a medium pot of ample, salted water, bring to a boil, and simmer gently ( like you would pasta) until tender yet still toothsome, roughly 20-30 minutes. Drain.
Cut cauliflower into bite-sized florets. Place in a large mixing bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined sheet pan. Roast in the oven until golden and tender, about 25-30 minutes, giving a stir halfway through.
Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.
Tear the kale leaves from their stems, then tear or cut them into small pieces and place them in the same bowl you used for the cauliflower-Drizzle with ½ teaspoon olive oil and a pinch of salt and massage for one minute to soften. Add the onions, almonds, and farro. When the cauliflower is fork-tender, add it to the bowl, and add the dressing with the raisins. Toss to coat well. Toss in fresh cilantro.
Place in a serving bowl or divide among bowls. Serve the salad warm, or chill for later.
From https://www.feastingathome.com/
Grilled Shishito Peppers
Ingredients
8 oz fresh shishito peppers
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp soy sauce
salt to taste
Instructions
In a medium bowl, toss shishito peppers in 1 tbsp olive oil, 1 tbsp sesame oil and 1 tbsp soy sauce.
Grill on med-high heat for about 5 minutes on each side or until the peppers start to blister.
Remove from heat, season with salt and serve immediately.
From https://theunlikelybaker.com/
Boysenberry Syrup
Ingredients
2 Cups Boysenberries Fresh or Frozen
½-¾ Cup Sugar
1/2 Cup Water
1/2 Tbsp Lemon Juice Optional
Instructions
Add boysenberries, sugar, water, and lemon juice (if using) to a saucepan.
Cook over medium heat until berries soften and release juices (about 5 minutes).
Reduce to a low simmer and simmer for 10 minutes, mashing berries gently as they cook.
Let the mixture cool slightly, then blend until smooth.
Strain through a fine mesh strainer if desired for a smoother texture.
Transfer to an airtight jar and refrigerate after fully cooled.
From https://sipsavory.com/
Pan Fried Petrale Sole in Basil Lemon Butter Sauce
Ingredients
12oz Petrale Sole
1/2 teaspoon garlic salt
¼ cup flour
2 tbsp olive oil
2 cloves minced garlic
Pinch of red pepper flakes
1/2 cup chicken stock low sodium
2 tablespoons cold butter cut into 8 cubes
2 tablespoons lemon juice freshly squeezed
2 tablespoons basil chopped for finishing the sauce
Instructions
SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 2-3 minutes flipping halfway. Remove the fish to a plate and set aside.
SAUCE: Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!
From https://www.littlespicejar.com
Jumbo Scallops with Garlic Scapes
Ingredients
12 oz garlic scapes
12 oz. jumbo scallops
2 tablespoon butter
salt and pepper to taste
4 sprigs of basil
Lemon
Instructions
Rinse and pat dry the scallops to remove excess moisture.
Trim the garlic scapes and chop them into small pieces.
Heat butter in a skillet over medium-high heat.
Sear the scallops for about 1-2 minutes on each side until golden brown.
Add the chopped garlic scapes to the skillet and sauté for 1-2 minutes.
Season with salt, pepper, and a squeeze of lemon juice before serving. For a final touch, garnish with a sprig of fresh basil. Serve immediately.