For afternoon lunches in the sun or evenings grilling outside with the family, try making one of these treats to relish this season’s abundance of flavors.
by Henry Thomas
With school not in session, summer meal prep can feel like an event unto itself — especially when produce is at its peak, and doesn’t need too much from us to make it extra-delicious. Whether you’re looking to try something new or wanting a twist on a classic, or prefer sweet or savory dishes, check out these recipes that fit any occasion.
Boulted Bread’s Tomato Tartines
This open-faced sandwich from Boulted Bread founder Josh Bellamy is simple, but it combines the best ingredients like good quality bread, in-season heirloom tomatoes, Duke’s and sharp cheddar cheese to really shine.
Ingredients
1/2 inch slice of Seeded Levain
Dukes Mayo
Several slices of heirloom tomato
Sea salt
Black pepper
Sliced white cheddar cheese
Directions Start with a 1/2 inch slice of Seeded Levain or your favorite heartier bread. Spread a thin layer of Dukes Mayo on one side. Layer several slices of heirloom tomato on the Dukes. Sprinkle a bit of sea salt and black pepper on the tomatoes. Top the tomatoes with several slices of white cheddar cheese. Bake the tartine on a lightly oiled surface for 15-20 minutes in a 400 degrees Fahrenheit oven.
Ricky Moore’s Chilled Peach and Cantaloupe Soup
“This is such an easy, refreshing chilled soup that captures the flavors of the summer market,” says Saltbox Seafood Joint chef Ricky Moore. This is a great one to make ahead to serve as an app before grill night or take on a picnic.
Ingredients:
2 ripe cantaloupes peeled, deseeded and cut into chunks
4-5 medium-sized ripe peaches, peeled, pitted and cut into chunks
5 ounces thick yogurt
6 ounces white grape juice
Juice of 1 lime
1 tablespoon fresh ginger, grated
Honey, to taste
Salt, to taste Blackberries, strawberries and blueberries for garnish
Directions Using a food processor or blender, puree peaches, cantaloupe, yogurt, grape juice, lime and grated ginger until smooth and pour into a large mixing bowl. Cover the bowl and refrigerate for at least 2 hours. Before serving, taste the soup. Add honey and a pinch of salt as needed. Stir soup thoroughly one last time and ladle into shallow bowls. Garnish each bowl with berries. Serve immediately. Serves 4
Alimentari’s Guanciale Pesto Pasta
Alimentari at Left Bank chef Isaac Shuman’s go-to summer pasta dish is a simple, yet flavorful recipe that pairs classic pesto sauce with a little guanciale and sweet tomatoes over a bed of pasta. Shuman makes this at Alimentari, but below is how you can prepare this dish at home.
Ingredients
1/4 pound guanciale, cut into lardons
2 tablespoons garlic, crushed
Olive oil
1 pint cherry tomatoes
1 pound fresh made spaghetti
1 cup of pesto
Grated pecorino
3 to 5 basil leaves, thinly sliced
Cracker pepper to taste
Directions
In a nonstick pan, cook the guanciale on high heat until the fat is rendered, 3 to 5 minutes. Remove the guanciale, but do not drain the pan. Cook the garlic and tomatoes in the fat until the garlic is translucent, fragrant and golden, then add the tomatoes. Cook until blistered on the edges and melting slightly. Meanwhile, good the spaghetti in boiling water for 2 to 3 minutes for fresh pasta, or according to package directions. Add cooked pasta to the pan with the tomatoes and garlic. Then add the pesto, a little at a time. Gently toss together, then add the guanciale back in. Finish with a generous amount of pecorino and fresh basil on top.
Sandra Kipp’s Summer Vegetable Crostata
Something to pair with other small plates is this Summer Vegetable Crostata. Made with fresh veggies to help balance the rich dough, this plate is a great precursor to a main course.
Crust Ingredients
1½ cups all-purpose flour, plus extra for rolling
½ cup Parmesan cheese, finely grated
1 teaspoon salt
½ cup unsalted butter, very-cold, cut into ½-inch cubes
4 to 6 tablespoons chilled water
Directions In the bowl of a food processor, add flour, cheese, and salt. Pulse a few times to blend. Add half the butter, and pulse several times. Add the remaining butter, and pulse six to eight times until the largest pieces of butter are the size of large peas. Add four tablespoons of cold water (no ice cubes), and then pulse several times. Add more cold water, a tablespoon at a time, pulsing twice after each addition, until dough just barely begins to hold together when you pinch it between your fingers. Empty the bowl on a clean, dry, flat surface. Using your hands, press and knead the crumbs together just until it holds together without cracking. Form into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
Crostata filling Ingredients
2 glugs olive oil
3 medium shallots, peeled and chopped
2 medium zucchini, quartered lengthwise, seeded, and chopped
1 medium yellow squash, quartered lengthwise, seeded, and chopped
2 medium tomatoes, sliced ¼-inch thick
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk
2 eggs
8 ounces smoked Gouda cheese, coarsely grated
¾ cup Parmesan cheese, finely grated
Directions Preheat the oven to 375°F. In a medium fry pan over medium heat, add olive oil and shallots, and sauté until softened, about five minutes. Add zucchini and yellow squash, and sauté until slightly softened, about 10 more minutes. In a small saucepan over medium heat, add butter. When melted, add flour, and whisk continuously until fully incorporated. Continue to whisk until the flour is cooked, about two minutes. Add milk, and continue to whisk until it thickens, about five minutes. Remove the saucepan from the heat and add the grated cheeses. Whisk until the cheese is fully melted and incorporated into the sauce. Add eggs and whisk vigorously until it is fully incorporated. Set aside to cool. Remove the pie crust from the refrigerator and let it set at room temperature for 10 minutes. Place the pie crust on a piece of parchment paper. Dust the top and bottom with flour. Then, using a rolling pin, roll the pie crust into a rough circle, about ⅛-inch thick. Place the parchment paper and rolled-out pie crust onto a baking sheet. Arrange the squash-onion mixture in the center of the pie crust, leaving a 1½-inch border all around. Evenly pour the cheese mixture over the squash mixture. Lay the tomato slices on top of the cheese mixture. Fold the edge of the pie crust up and over the filling, pinching the dough together at the folds. Brush the rim with the egg wash and dust with extra Parmesan cheese. Bake the crostata until the crust is golden and the vegetables are very soft, about 45 minutes. Let the crostata cool on the baking sheet to cool until just warm. Cut into wedges and serve.
Sandra Kipp’s Grilled Half Chicken with Blackberry-Thyme Shrub
An unconventional twist on a classic grill ‘n chill, this chicken recipe is the perfect main course thanks to the help of this tangy, sweet sauce and fresh field peas. And it’s perfect for, say, a romantic outdoor dinner party.
Blackberry-Thyme Shrub Ingredients
1 pink blackberries
1 cup red wine vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon Aleppo chilli flakes
6 sprigs thyme
Directions In the blender, add blackberries and vinegar and puree until smooth. Strain through a fine-mesh strainer. In a small saucepan over medium heat, add the puree, sugar, salt, chili flakes, and thyme. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Remove the herb springs. Let cool completely.
Chicken Ingredients
1 3-pound chicken
2 teaspoons salt
1 teaspoon black pepper
Directions Using a pair of sharp kitchen shears, cut down each side of the backbone and then remove it. Use a chef’s knife to make a score on the center of the underside of the breast bone, then flip the bird over. Using the heel of your hand, press down one the breasts until you hear a snap and the bird flattens beneath your weight. (The bird is now spatchcocked.) Adjust the chicken skin so that it is evenly distributed across the front of the bird. Using a sharp chef’s knife, slice through the skin in the center of the breasts from top to bottom to ensure the chicken is divided evenly. Then, place the knife on that line and press down through the meat until the chicken is cut in two halves. It will take some effort to cut through the bones and cartilage. Pat the chicken dry with paper towels. Season on both sides with salt and pepper. Preheat your grill around 350° to 400°F. (Do this first if using a charcoal grill.) Place the chicken on the grill, skin side down. Close the lid and cook for 20 minutes. Flip the chicken halves skin side up and cook for another 20 minutes. Then rotate the chickens and cook for another 20 minutes.
Pink-Eyed Peas with Herbed Vinaigrette Ingredients
2 tablespoons champagne vinegar
2 tablespoon fresh lemon juice
2 tablespoon olive oil
1 tablespoon Dijon mustard
Directions In a glass jar, add vinegar, oil, and mustard. Season with salt and freshly ground black pepper. Cover and shake vigorously to emulsify.
Pea Salad Ingredients
2 cups fresh or frozen field peas
½ cup celery, minced
¼ cup shallots, minced
2 tablespoons parsley, minced
1 tablespoon basil, minced
1 tablespoon mint, minced
Directions In a medium saucepan over medium heat, add the field peas and three cups cold water, and bring to a boil. Then reduce to a simmer. Partially cover and cook until the beans are tender, about 15 to 18 minutes. Stir occasionally, skimming any natural foam that rises to the top. Then drain and let cool. In a medium bowl, add field peas, celery, shallots, herbs, and vinaigrette. Toss gently to combine. Scatter a few more basil leaves on top and finish with a drizzle of extra-virgin olive oil. Set aside for 30 minutes.
Tazza’s Honeydew Mint Shrub
Walking the line between tart and sweet, this drink from Tazza Kitchen will have your mouth watering and glass empty in no time. As inviting as the restaurant itself, this cocktail utilizes adventurous ingredients like honeydew and vinegar — plus a garnish of that crazy-growing mint — that are perfect for a happy hour outside in the summer heat.
Ingredients
1 whole honeydew
1 cup mint leaves
4 cups white sugar
4 cups cold water
1 ½ cups white balsamic vinegar
Directions Remove the honeydew rind and cut fruit into small chunks. Puree the honeydew and mint in a food processor or blender, then pour into a pot. Add the water and sugar, and heat the pot on the stove over low heat. Remove from heat, strain with a fine mesh strainer and add the vinegar. Garnish with fresh mint.
Honeygirl Mead’s Blueberry Mint Prosecco
“Meads are very seasonal and it’s fun to play with it,” says Diane Currier of Honeygirl Meadery in Durham. “It’s all about chasing and experiencing the flavor,” she says. Try her sweet and herby mixed mead drink below.
Ingredients
1 bottle prosecco
1 bottle Honeygirl Blueberry Mead
1 teaspoon sugar
Handful of mint leaves
Handful of fresh blueberries
Directions: In a punch bowl or large pitcher, muddle blueberries, sugar, and mint leaves together (reserve a few blueberries and leaves for garnish). Pour prosecco over the ingredients. Fill a champagne flute halfway with Blueberry Mead, then top with the prosecco mixture. Garnish with blueberries and a mint leaf.
This article was originally published on July 23, 2024 on waltermagazine.com
