Last Days of Summer: What to Cook This Week
Sumptuous Summer Recipes to Cook Before Fall – The BEST OF Corn, Tomatoes, Peaches & Basil!
These fresh ingredients are still in full-swing abundance at Farmers’ Markets and local stores.
CORN: I haven’t had a bad ear of corn all summer!
Absolutely the best Summer Corn Pudding! Use just picked corn for a side dish that is healthy, light & delicious! Print the recipe – you will make over and over again. Whether you use Silver Sweet (white) or Butter & Sugar (yellow & white) -my favorite varieties, get your corn this week while it is still plentiful and just picked from the field.
Charred and stirred in a skillet, then cooled, this salsa packs a lot of flavor! Who doesn’t love a good homemade salsa? Summer corn is at it’s glory right now. Varieties like Silver Queen (a generic name for white corn), Golden Bantam for yellow and Butter and Sugar for bicolor corn – take your pick…all delicious in their own way.
In this recipe you will learn how to caramelize corn – cook over high heat until the corn has charred, then give a big stir.
Tender chicken with an outrageous crispy crust pairs with a vegetables melange of carrots, turnips & corn and a rosemary pan-sauce.“Brick Chicken” is seared skin-side down with a weight on top. The meat will flatten and cook within 15 minutes. The ultimate one-pan healthy comfort food main dish.
Fresh Corn off the Cob teams with Heirloom Green Tomatoes and tossed with a Nutty & Toasted Brown Butter Vinaigrette. Fresh Zesty Flavors with Crunch! A treasured Summer Recipe.
I like this color combo – minimalist; just yellow & green. These tiger striped green heirloom tomatoes are incredibly sweet and low in acid.
A quick sauté using what’s local. Florida Pink Shrimp Team with Local Bi-Color, Striped Peppers and Purple Scallions. Delicious and Healthy! An easy recipe with great eye appeal!
TOMATOES: It’s been a fantastic season! Heirlooms are my favorite.
If you have now made a tomato & bread salad – make it now with fabulous still-in-season tomatoes!
Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves.
Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.
A vibrant sauce takes makes only minutes to prepare – this is one of my favorite dishes ~ Buon appetito!
Chock full of fresh tomatoes, olives, capers, garlic, parsley, anchovies and extra virgin olive oil. An Italian robust sauce with sweet and salty flavors. Use fresh tomatoes if you can; the rest are pantry ingredients.
Savor Summer and learn how to dehydrate all those fabulous tomatoes!
I save some for adding to many recipes ~ layer others in jars and cover with olive oil and thyme branches.
Dehydrated Tomatoes are Sweet! A refreshing burst of sweetness!
A deeply flavored whipped butter combined with slow-roasted Sungold Cherry Tomatoes. The uses are endless!
Recipe Overview: Slow-roast halved tomatoes over thyme branches. Cook garlic so it has softened. Add butter to a small food processor – whip until light. Add all ingredients and whirl until smooth with some texture from the tomatoes.
I love to top fresh fish off the grill with it… or slathered on a piece of sourdough bread.
I’ve taken a classic dish and reworked it with Just Picked Local Tomatoes and have added Fresh Garden Herbs. The result – a lighter and aromatic dish bursting with flavor.
End of Summer / Early Fall Tomatoes are put to great use in a wonderful simmered sauce you can savor well into Fall and Winter. Make my wonderful Ground Turkey “Meat Sauce” with Fresh Tomato Sauce too.
NOW is the time to buy fresh tomatoes at the Farmers’ Market! Ask the grower for “seconds” ~ they are sold at a great discount.
Use some ~ freeze some ~ “can” some!
PEACHES: Yellow or White; peaches or nectarines – all juicy-slurpy delicious!
A classic foolproof Summer Peach Pie with all the instructions you need for a flaky crust and perfectly spiced peach filling. Pie is buttery and flaky when served warm with cool coconut cream – the combination is magical!
A Must Try Summer Salad ~ So simple, fresh & delicious! Summer peaches are sweet and juicy and their flavor intensifies on the grill. Simple Ingredients ~ Yellow and White Grilled Peaches, Toasted Hazelnuts & Almonds, Red Oak Lettuce, Little Gem Lettuce, Colorful Cherry Tomatoes and an Awesome Sweet and Sour Vinaigrette with Honey, Mustard and Thyme.
I’ve added Fresh Summer Peaches and Fennel (found at a farmers’ market) to classic ingredients of the Greek Salad. Adds interesting flavors and natural sweetness.
I LOVE Greek Salads! Adding fresh summer ingredients keeps it interesting. See recipe for: “Shaken” Italian Dressing
I’m loving juicy pieces of peaches in the frozen yogurt. A refreshing treat on a warm day, or anytime!
Lightened up with less sugar. Choose juicy, ripe delicious peaches for the recipe.
A delicious Summery Peach Crisp that’s lightened- up with a Crisp Oat Topping with Oats, Pecans and Coconut. A smile with every bite guaranteed!
HINT: Cook with peaches that just ripe and fragrant – look for a little pink-blushy color – you will end up with a crisp with this amazing yellow-fuchsia hue.
BASIL: A balance between sweet and savory, with hints of mint, anise, and pepper – mine is still growing in pots!
See them all HERE: Summer Pesto Recipes
The most googled of my Pesto recipes is…
The flavor has a pronounced licorice essence and a little spicy kick. So many uses – see my list. Find this wonderful variety at farmers’ markets. Makes a delicious and unique pesto!
Below – a light meal ~ Thai Basil Pesto adorns Organic Pasta Squares, Roasted Zucchini and Toasted Pignoli Nuts
Uses for Pesto:
A Topping For Pasta – a no-brainer!
I love too to add a dollop of pesto on warm cooked foods, and let it melt in
Compound Butter: Pesto is mixed with butter and flavorings, then chilled and sliced – as it will melt into warm foods
A Flavoring Agent for mayonnaise, yogurt and sour cream
An Addition To salad dressing, vinaigrettes and olive oil
A Base for all your pizza creations instead of tomato based
A Mix-In for Sautéed Vegetables
A Schmear for Bread and great on bruschetta
A Nice Layer of Flavor underneath the skin of chicken before cooking
I hope you enjoyed viewing these recipes… now find a few to cook at home!
Featured Recipe: Corn Pudding with Cheddar and Chipotle Crust
Corn Pudding with Cheddar and Chipotle Crust
- 5 large ears corn I used Butter & Sugar Corn
- 1 tablespoon unsalted butter softened for casserole dish; I use organic
- 4 tablespoons unsalted butter
- 4 tablespoons gluten free flour blend or regular flour
- 2 tablespoons minced sweet onion such as Vadalia
- 2 cups full fat milk I use organic
- 1 teaspoon sea salt
- 2 teaspoons pure cane sugar I use non GMO
- 5 large eggs I use pasture raised
- 3/4 cup extra shredded sharp cheddar cheese
- 1/4 teaspoon chipotle powder double if you like; can be spicy!
- Husk corn, remove all the silks. Wash and dry.
- Smear 1 T. butter in a 1 1/2 quart casserole 9" x 12" to coat evenly and thickly. Set aside.
- Grate 3 ears of corn using large holes of your grater. Will be creamy - save all juices - will have 1 heaping cup.Cut the kernels off from remaining 2 ears of corn. HINT: cut corn in half - place flat edge on a cutting board, remove kernels with a sharp knife; will have 2 cups. Preheat oven to 350 degrees.
- Make a roux: Add butter to a 2 quart pot, melt over low heat. Add the flour (gluten free or regular) and minced onion and whisk smooth for one minute. Add milk - 1/2 cup first whisking until creamy & thick over medium heat, about 30 seconds. Add remaining 1 1/2 cups of milk whisking until starts to thicken about 2 minutes. Add all grated corn, salt & sugar; whisk in - remove from heat.
- Let cool 5 minutes. Bring a full kettle of water to a boil (for the water bath.)Add eggs, one at a time whisking each until smooth. Add corn kernels, mix well.Pour corn mixture into the prepared pan. In a small bowl mix shredded cheddar cheese & chipotle seasoning so it is well mixed. Top corn pudding evenly with the cheese mixture. Add corn pudding into the larger pan - carefully pour boiling water in the pan to reach half way up the sides.Carefully place in the oven and cook until puffed and cooked 35 minutes. (Feel the top - should be just firm.)