Summer Corn, Zucchini & Tomatoes with Goat Cheese

INGREDIENTS

• 1 tablespoon extra-virgin olive oil

• ½ cup chopped shallots, from 1 to 2 shallots

• 1 large clove garlic, minced

• Fresh corn kernels, cut from 2 ears corn

• 1½ cups seeded and diced zucchini, from 2 small zucchini

• 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes

• ¾ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon sugar

• 1 (4-oz) log creamy goat cheese

• 2 tablespoons fresh chopped basil

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.

2. Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.

Eggplant Parmesan

Ingredients

• 1 large eggplant, cut into ¼-inch thick rounds

• 1 egg beaten

• ¼ cup almond milk

• 1 cup panko breadcrumbs

• 1 cup grated Parmesan cheese

• 1 teaspoon oregano

• 1 tablespoon fresh thyme

• ½ teaspoon red pepper flakes

• ½ teaspoon sea salt, more for sprinkling

• Freshly ground black pepper

• Extra-virgin olive oil, for drizzling

• 28 ounces Marinara Sauce

• 1 large ball fresh mozzarella, thinly sliced

• ⅓ cup fresh basil leaves

Instructions

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

• In a medium-sized shallow dish, whisk the egg and almond milk.

• In another medium-sized shallow dish, combine the panko, Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.

• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.

• In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with a bit more Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.

• Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.

• Remove from the oven and top with fresh basil.

Recipe by: Love and lemons

Perfectly Grilled Sockeye Salmon

Ingredients

·         1 whole wild sockeye filet

·         1/4 cup extra virgin olive oil

·         1½ tsp kosher salt

·         1½ tsp freshly ground black pepper

·         lemon slices (optional garnish)

Instructions

1.             Pre-heat grill on high. Clean off grill grates.

2.             Reduce grill heat to medium-high heat.

3.             Generously coat your wild salmon filet in olive oil on both sides.

4.             Sprinkle with salt and pepper.

5.             Start grilling skin side down for 3-5 minutes. You will see the sides of the fish start to cook.

6.             Flip and cook another 3-4 minutes until done. Or if you prefer your salmon cooked medium-rare don’t flip it over and keep it skin side down with the lid closed until the top of the salmon is just cooked through. Approximately 5-6 minutes total. If you choose to flip your salmon, don’t close the lid of the grill.

Kohlrabi and Carrot Summer Slaw

·         2-3 kohlrabi bulbs peeled and cut into matchsticks

·         2-3 carrots, peeled, julienned, or shredded

·         1 tart and crisp apple, cut into matchsticks

·         1 fennel bulb thinly sliced (remove the green tops just slice the white part)

·         2 green onions, thinly sliced (optional)

·         2 tablespoons chopped parsley

·         2 tablespoons olive oil

·         1 tablespoon white wine vinegar

·         1 tablespoon maple syrup, honey or sugar

·         ½ tablespoon Dijon mustard

·         ½ teaspoon kosher salt

Instructions

1.   Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, fennel, apple, green onion, and parsley as noted above.

2.   Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.

Recipe Credit: A couple cooks

Seared opah, monchong, salmon, or other favorite fish with seasonal tomato garlic butter

INGREDIENTS

• 1 package opah or monchong or salmon fillet thawed

• olive oil

• 2 tablespoons garlic, finely minced

• 1 tablespoon lemon juice

• 3 tablespoons white wine

• 2 tablespoons parsley, chopped (2 to 3)

• 1 lb unsalted butter, cut into cubes, room temperature

• salt and pepper, to taste

• parmesan cheese, shredded

• For the tomato topping:

• 1 pint tomatoes

• 2 shallots, minced

• 4 tablespoons unsalted butter

DIRECTIONS

• Roughly chop cherry tomatoes.

• Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).

• Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').

• Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.

• For the Fish:

• Heat the sauté pan on medium heat until hot.

• Add in oil; season both sides of fillets with salt and pepper.

• Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.

• Remove from pan; add garlic; stir consistently.

• Add tomatoes, lemon juice and white wine on medium heat; let reduce until most liquid is gone.

• On low heat, add in butter a little at a time.

• Remove from heat; add in chopped parsley and season.

Recipe and photo credit lazyme

Italian Fava Beans with Tomatoes

Ingredients

• 2 or 3 Tbsp extra virgin olive oil

• 1 medium onion, diced

• 1 pound bag of fava beans, shelled, bean only (the outside pod isn’t edible)

• 1/2 pint cherry or chopped tomatoes, canned or fresh

• 1 ½ tsp salt

• freshly ground black pepper

Instructions

1. Sauté the onion in the olive oil over medium high heat, adding a pinch of salt.

2. Once the onions are translucent and starting to brown a little, add the shelled fava beans.

3. Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes.

4. Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired.

5. Stir and cook for another 4 or 5 minutes, uncovered, or until the fava beans are ready. Taste for seasoning and add as needed.

6. Remove from heat and serve hot, preferably with some fresh, crusty bread. Perfect as a vegan main dish or as a side, too.

Berry and Beet Summer Salad

Ingredients

• 1 bunch beets

• 1/4 cup balsamic vinegar

• 2 tablespoons walnut oil or olive oil

• 1 teaspoon honey

• Dash salt

• Dash pepper

• 1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!

• 3 tablespoons chopped walnuts, toasted

• 1 shallot, thinly sliced

• 4 cups torn mixed salad greens

• 1-ounce fresh goat cheese, crumbled

• 1 tablespoon fresh basil, thinly sliced

Directions

• 1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.

• 2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.

• 3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

Recipe and Photo Credit: Taste of Home

Butter Poached Fish with Seasonal Summer Salad

Ingredients

• 1 package of halibut, rockfish, or cod thawed, rinsed and patted dry

• Salt

• 1 yellow squash

• 1 large cucumber

• 3 to 4 French breakfast radishes

• 8-10 cherry tomatoes halved or quartered

• 1/4 cup white wine or rice vinegar

• 1 pound unsalted butter

• Olive oil (optional)

• Black pepper

• Fresh herbs such as parsley, basil, or cilantro

Instructions

• Season the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandolin -- although a knife is fine. Toss all the vegetables including the tomatoes, with a little salt and vinegar and set aside.

• Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 5-6 minutes for every 1/2 inch of thickness. With one minute left of cooking, add in the fresh herbs.

• To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.

CRISPY ROASTED TURNIPS WITH SPRING ONION BUTTER SAUCE

INGREDIENTS

·         1 bunch chopped turnips peeled and quartered (if small half or leave whole depending on size preference)

·         1-2 tablespoons avocado or olive oil

·         1/2 teaspoon Kosher salt plus more for serving

·         1/4 teaspoon black pepper

·         1 tablespoon melted butter or ghee

·         2 tablespoons minced spring onion tops

INSTRUCTIONS

1.     Preheat oven to 425°F.

2.     Toss chopped turnips with oil, salt and pepper in a large bowl.

3.     Spread out onto a large, rimmed baking sheet in an even layer.

4.     Roast for 25-30 minutes, tossing once halfway through roasting.

5.     Mix the melted butter or ghee and onions in a small bowl.

6.     Transfer the roasted turnips to a serving platter and drizzle the onion butter sauce on top. Finish with a pinch of additional salt.

What is a Pineberry?!

The word “pineberry” is a fusion of the words “pineapple” and “strawberry” and refers to a relatively new pale pink or pale orange to white strawberry. The fruit produced by pineberry plants is very aromatic and has flavor that most say is reminiscent of pineapple while retaining the texture and feel of a strawberry. In my opinion, they taste like a tart strawberry with a hint of pineapple. They would be perfect in a dessert, fruit salad, or on a regular salad! We are getting these from a small local farmer and should have them consistently for the next few months because they are overbearing!

Pineberry and Poppy Seed Dressing

Ingredients

• 1 clamshell pineberries tops removed, halved

• ⅓ cup freshly squeezed orange juice

• 1 tablespoon honey

• 1 tablespoon poppy seeds

• ½ lemon, juiced

• ½ cup olive oil

• Pinch of sea salt

Directions

• In a food processor or blender, add all ingredients except the olive oil.

• Blend ingredients while slowly adding the olive oil. Blend all ingredients until smooth and creamy.

• Taste and adjust seasoning with extra honey and salt. Store refrigerated in a lidded container or jar.

• Shake well before serving. Top on frisee greens or any other favorite greens!