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Meal 1: Cherry Tomato and Sweet Corn Salad by Smitten Kitchen
Ingredients:
Cook the corn your favorite way; I use the grill. Heat your grill to a high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the cobs aside to cool slightly while you make the dressing. Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle (with a towel, if needed), cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalapeño, scallions, and herbs on top of the corn in layers, but I don’t bother mixing it at this point. I like the corn to marinate and gently pickle in the dressing. Do ahead: Corn salad can be made 1 hour in advance. If you’d like to make it even earlier, I’d leave the herbs off until right before serving so they don’t discolor. Pair with your preferred protein (For example: grilled chicken or steak) Meal 2: Grilled Zucchini Ribbons with Pesto and White Beans by Smitten Kitchen Ingredients:
Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this, but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper. On a grill with full heat or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it. Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste. Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste. Finish with parmesan. Meal 3: Buffalo Beets Conard and I (Kelsey) recently visited the Wildflower Cafe in Mason, OH and devoured their “Buffalo beet wings”. I could have eaten three more plates of them, but this is my best guess to recreate it. Ingredients:
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Meal 1: Burst Tomato Galette with Corn and Zucchini by Smitten Kitchen
Pastry:
Make dough: Whisk the flour and salt together in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. Add sour cream, lemon juice and water and to the butter-flour mixture and combine with a flexible spatula or spoon until large clumps form. Pat the lumps into a ball. Wrap with plastic or a large piece of parchment paper and refrigerate for 1 to 2 hours, until firm, or up to 4 days, if planning ahead. Make filling: Get down the sauté pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, 1 teaspoon salt and a pinch of red pepper flakes to your sauté pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Sauté for two minutes, until they begin to soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings — adding freshly ground black pepper and more salt, as needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette. Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round — no need for it to be perfectly round. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddled on the plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan. Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Meal 2: Beef Stuffed Bell Peppers with Fresh Corn & Tomato Ingredients
Meal 3: Rustic Summer Vegetable Chowder Ingredients
Meal 1: Eggplant with Yogurt and Tomato Relish adapted from Smitten Kitchen
Ingredients:
Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly. Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork. Make tomato relish by pulsing garlic and basil in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and basil well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon of vinegar and more salt. The longer it sits, the more potent it gets. To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side. Meal 2: Roasted Beet & Carrot Salad Ingredients:
____________________________________________________________________________ Meal 3: Cantaloupe Salsa adapted from Gourmet Makes about 2 cups of salsa Ingredients:
Mix everything and eat immediately. This would be great over grilled fish or chicken. It is equally good with tortilla chips. Meal 1: Grilled Chicken with Roasted Summer Vegetables & Basil Tomatoes
Uses: Zucchini, summer squash, carrots, basil, tomatoes Ingredients
Meal 2: Eggplant & Green Bean Stir-Fry with Ground Beef Uses: Eggplant, green beans, carrots, basil (optional) Ingredients
Meal 3: Fresh Garden Taco Salad Uses: Head lettuce, tomatoes, cabbage, carrots, basil (optional) Ingredients
2. Samin Nosrat’s Bright Cabbage Slaw Ingredients
3. Swiss Chard Tzatziki Ingredients
4. Simple Caesar Salad Ingredients
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