Three Simple Summer Recipes
This post written by guest blogger – Aubrey Jenkins
Summer is all about picnics in sunshine, barbeques on the grill, potlucks with friends and family – events that all revolve around great food! There is nothing quite like bountiful summer produce to transform into a simple, yet wonderful meal for your family or to share with others. Here are three simple recipes that take advantage of all the tasty goodies the Northwest has to offer us this season and to keep you well fed in summer time!
This simple dish of fish baked in parchment paper (“en papillote”) works flawlessly every time and is highly adaptable if you wish to change up the vegetables or herbs, depending on what you have on hand! *Dairy free and gluten free
- 1.5 pounds (or four 6 oz cuts) skinless fresh white fish, any kind
- 1 cup thinly sliced rounds of green and yellow zucchini
- ½ cup pitted green or black olives (marinated or cured olives work great!)
- ½ cup dried apricots, halved
- 1 small bunch fresh thyme
- sea salt and pepper
- 1 tsp olive oil
- parchment paper & kitchen string
- Preheat oven to 400 degrees.
- Prepare your fish by gently washing the flesh under cold water and then patting it dry with a paper towel. The fish can either be baked in one large parcel or in four smaller, individual portion size parcels.
- To assemble, simply lay the fish in the center of a large sheet of parchment paper, top with zucchini, olives, dried fruit, herbs, salt and pepper and a tiny drizzle of olive oil. Fold the parchment paper over the fish so that it is entirely closed and tie the ends with kitchen string to make it look like a large wrapped candy.
- Place parcels on a cookie sheet (just in case in juices flow out) and bake in the center of your oven for 15 minutes for individual parcels, 15-20 minutes for larger parcels with fish thinner than one-inch thickness; 20-25 minutes for thicker steaks of fish.
- Once finished, remove from the oven, peel open the parchment and let cool for 5 minutes before serving.
For those nights when heating a pan or your oven sounds all but appealing, here is a great recipe to keep you cool and satisfied! Best enjoyed on a picnic. *Raw vegan
- 3 cups raw white or yellow cauliflower, stems removed
- 3 Tbsp olive oil
- 1 Tbsp fresh squeezed lemon juice
- 4 Tbsp fresh mint, torn or thinly sliced
- 4 Tbsp fresh parsley, finely chopped
- 8 oz radishes, quartered and thinly sliced
- 8 oz cucumber, quartered and thinly sliced (peel first if tough-skinned)
- 2 large pinches sea salt or kosher salt
- Black pepper or chili flakes to taste
- Optional additions: 1 cup crumbled feta cheese or 2 cups chickpeas
- If you have a food processor, pulse-chop the cauliflower until it resembles small-grain cous cous. Do not over process, as it will turn into a puree. This can also be done simply with a large cutting board and knife in just a matter of minutes.
- Once you have the texture of cous cous, place the cauliflower into a large salad bowl.
- Prepare the other vegetables and herbs and toss in the bowl with olive oil, lemon juice, salt and pepper. If you want to make this salad more of an entrée, add chickpeas or feta cheese for added protein!
Cobbler is my all time favorite summer dessert. I have blackberry cobbler for my birthday every year since I can remember. So when I heard of a savory cobbler, I knew I had to try making one! This dish requires a bit more prep time, but the ingredients are simple - most of which you will have on hand in your kitchen – and much of the time is mainly hands off. A true crowd pleaser and a fun way to surprise your guests with cobbler for dinner!
- 3 pounds cherry tomatoes – red, yellow or heirloom varieties all work great
- 2 medium sweet onions, thinly sliced
- ¼ cup olive oil
- 5 cloves of garlic, thinly sliced
- 3 Tbsp all-purpose flour
- ¼ tsp red pepper flakes
- 1 small bunch fresh basil, leaves torn
- sea salt and pepper
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp dried oregano (or fresh if you have it!)
- ½ tsp kosher salt
- 1 stick cold butter, cut into small bits
- 1 cup grated hard cheese such as gruyere or parmigiano – save 2 tablespoons of the cheese for sprinkling on top
- 1 ½ cups whole milk
- Preheat oven to 375.
- Start by heating oil in a large skillet over medium heat. Cook unions, stirring every few minutes, until caramelized – about 20 minutes.
- Add garlic and cook for a few minutes longer. Set off the heat and let cool.
- Once cool, toss in a large bowl with whole cherry tomatoes, flour, salt and pepper. Use a spoon or your hands to gently mix until evenly coated – try not to pop the tomatoes in the process!
- Pour this mixture into a 2-quart baking or casserole dish. Top with torn pieces of basil. Let sit while you mix up your biscuit topping.
- In a separate bowl, mix together flower, baking powder, oregano and salt.
- Use your hands to work the butter into the mixture, until it begins to form small crumbles of dough.
- Finally, stir in the cheese and milk and stir with hands or a fork until sticky dough forms.
- Spoon the dough into 6 or 8 large clumps around the edge of the baking dish. Try to leave the center of the dish uncovered by dough so that the tomatoes don’t just steam underneath a full layer of biscuits.
- Brush the tops of the biscuits with a dab of milk and sprinkle with the remaining grated cheese. Bake in oven until the biscuits are nicely brown and the tomatoes are obviously bubbling away ~ about 1 hour.
- Transfer to a wire rack, and if you can resist the amazing aroma… let cool for 20 minutes before serving!
Aubrey Jenkins is an up-and-coming food blogger and photographer from Seattle who write to inspire home chefs to cook intuitively and eat mindfully with a focus on whole foods, seasonal eating and healthful alternatives. Check her out at www.drumbeets.com