Summer Recipe Roundup

A few weeks ago, a friend of mine asked if I could post some fun, summer recipes. The problem is that because summer has just begun (or not even, officially), I can’t really start experimenting or playing around with summer recipes yet until the produce is available. I did get a pretty good haul this past weekend and hopefully will have some recipes to share with you at the end of the week, but for now, what I thought might be nice is to round up several recipes from previous summers, with links, so you can dive into the archives and go with something tried and true. So here ya go, Janessa.

Summer Recipe Roundup

Creamy Avocado Linguine with Meyer Lemon and Arugula
shrimp avocado pasta

Although avocados are technically in season all the time, this dish is decidedly summer. The addition of shrimp make it seasonal for the Eastern Seaboard, and it’s just so damn refreshing.

 

Dried Strawberries

Dried Strawberries

There are still some strawberries in the fields around here – if they’re still available where you are, a great way to save them is to dry and freeze them. Great on salads, in cereal, oatmeal, yogurt, etc.

Eggplant Rotini with Roasted Veggies

eggplant Rotini

This is one of my favorite summer recipes. Quick, fresh, easy and adaptable to whatever veggies you have on hand. Don’t go through the summer without making this.

Local Yokel Mojito
20130415-183149.jpg

Of course I had to add a beverage in, but mojitos, with fresh mint from your garden, are the epitome of summer sipping. My mint is already coming up like crazy, and if yours is too, then don’t let another Happy Hour go by without making this.

Roasted Beet Salad with Vinaigrette
Beets in vinaigrette

I just got a bunch of beets from the farmers market this past weekend, so beet salad with vinaigrette is not far away. This is by far my favorite beet recipe out there and a summer staple at our house.

Shrimp Ceviche
20130316-202832.jpg

Shrimp Ceviche is so fresh, light and healthy that it screams summer. Dish it out into martini glasses for a classy, but super easy app.

Summer Beef and Rice Skillet Casserole
beef skillet

This recipe was great and I’m furious at myself for not making it this past summer between our epic move and living in two different states. This is a great way to use up all that squash and zucchini that presents itself mid to late summer. It’s also great for a family or for a small crowd. This summer, I’ll be making it as much as is reasonable and/or until my husband starts complaining.

 

OK! There are so many more recipes, many of which are summer seasonable, over on the RECIPES PAGE, but hopefully this gave you a good start. This is such an exciting time of year when things start to pop up and the options are endless, so don’t let it pass you by – get out to your local farmers market, farm stand or local grocery and BUY LOCAL and EAT FRESH!

Advertisements

Open Season

For locavores, June marks the beginning of open season. Markets open back up, farm stands are on every corner and fresh produce is back at last. This morning I woke up, threw some clothes on and told the husband to make my coffee to-go and hold off on frying the bacon. Half an hour later we were back home with new potatoes, kale, beets, green beans and fresh baked tomato basil rolls. And all for $15. But eating fresh and local? That’s priceless.

20140607-103632-38192149.jpg

Happy produce hunting, friends!!

Lunch

One of the best things about working from home is being able to make myself lunch every day. Like, really make something, not just a sandwich. Today I made a curried carrot and lentil soup. I picked up some carrots at Bergey’s Breadbasket Produce in Chesapeake yesterday and I also had some left over lentils from dinner last night that were already cooked. I sautéed some onion, garlic and three medium carrots in olive oil, curry powder, salt, pepper, oregano, fresh parsley and a dash of coriander. When they were tender I threw in a dash of red wine and balsamic vinegar and let that reduce, then added a can of stewed tomatoes with their juice – roughly chopped and let that simmer for 20 minutes. Then I added a cup of homemade chicken broth and let simmer another ten minutes and finally added about a cup and a half of cooked lentils, stirring to combine well. Let this simmer until warmed through and the carrots are tender but not mushy. Serve with more fresh parsley and cayenne pepper (if you’re a heat freak like me). Now that’s lunch!

20131203-132312.jpg

Pimento Cheese

Only in the south would someone throw together shredded cheddar cheese, mayonnaise and some pimentos and call it fancy. But that is, in fact, what we have done. Southerners have a way of doing this – cutting up cucumbers, mixing some dill with some mayonnaise and putting them on white bread and suddenly everything is elevated.

A week ago I was headed to a committee meeting that I chair that is putting together an amazing local food event called Farm to Fork. I wanted to bring something for people to snack on, so I dropped into local gourmet retailer, Taste, and picked up the biggest container of their homemade pimento cheese they had. Upon arriving at the meeting location, I found out that our host had made her own homemade pimento cheese (of course!) and that mine was not necessary, so home with me it went.

Now, what to do with a giant, half-pound container of pimento cheese? Traditionally this delightfully spicy, rich treat is spread on crackers for hors d’oeuvres or on white bread for sandwiches that are perfect at the beach or for a picnic, but there’s only so much of that you can do before you’re over it, so I started brainstorming and the answer came to me that weekend as Jeremy and I put together our traditional Sunday breakfast of eggs, bacon, grits, toast, jam, coffee coffee coffee. PIMENTO CHEESE GRITS. Duh. I mean, seriously.

Oh the beauty of Sunday breakfast

Oh the beauty of Sunday breakfast

I’d like to think I invented this, however a brief googling of such shows that I am actually a little late to the game. But nonetheless, it was new to us and totally amazing.

All you do is make your grits as usual, then at the end, add in the amount of pimento cheese you like and add a little milk to cream it in. I like to serve my grits with a farm-fresh, over-easy egg on top, so that when you crack your egg open, this happens:

*drooooool*

*drooooool*

and you have to keep yourself from just sticking your face right into the bowl.

With a few crispy pieces of bacon, some whole wheat bread slathered with homemade jam from Jeremy’s Aunt Liz and all the coffee you can drink. I just…I can’t…it’s too much.

SO let’s say you don’t live near one of the six Taste locations (poor you, you should really move to Hampton Roads), and you want to make your own Pimento Cheese? Well, my friends, you’re in luck because it’s literally the easiest thing you’ll ever make:

Pimento Cheese

pimento cheese up close

Ingredients

  • 1 (8-ounce) package shredded sharp Cheddar
  • 1 (8-ounce) package shredded extra-sharp Cheddar
  • 1 (4-ounce) jar pimientos, with juice
  • 1/4 cup mayonnaise
  • Salt and pepper

Directions

  1. Mix the shredded cheeses together with the pimientos and their juice. Stir in the mayonnaise until well blended. Add salt and pepper, to taste, and stir. Keep covered in the refrigerator until ready to use. It is easier to spread if left on the counter for 30 minutes before serving. Great on bread, celery sticks, or crackers.

Recipe credit to the Food Network

Yes, this is a Paula Deen recipe. Look, for better or worse statements, love her or hate her, if anyone is going to tell you how to make Pimento Cheese, it’s that lady. Period. Because in the south, “fancy” is sometimes just a spoonful of mayonnaise (or a stick of butter) away.