Preserve some of summer’s fresh fruit for later in the year with a few batches of fruit butter. Complicated canning techniques are not required. These fruit butter recipes can be stored in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
Fruit butters are spreads made by cooking fruit pulp with sugar or honey to a thick consistency. The smooth, spreadable texture of fruit butters makes them an ideal substitute for butter on bread, toast or muffins. Fruit butters are also good stirred into plain yogurt or spread on a salmon fillet or chicken breast before cooking. A little fig butter is delicious in a grilled cheese sandwich. There are so many ways to use fresh fruit butter.
Using several varieties of a particular fruit can yield a better tasting fruit butter. Adding certain spices can give fruit butter a distinctive flavor. Spices can safely be adjusted to suit your taste.
Fruit butters are made by cooking down fruit mixture until it is thick and sticky instead of adding pectin to set the mixture, as you do when making jam.
Butters are meant to be smooth, so stone fruit, such as apricots, nectarines, peaches apples and pears should be peeled. If you’re making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve or cheesecloth to remove the seeds.
How to prepare the fruit:
Berries: Remove stems; hull strawberries. Measure whole.
Cherries: Remove stems and pits; halve. Measure halves.
Peaches, Apricots, Nectarines & Plums: Peel and cut into 1/2-inch pieces; discard pits. Measure pieces.
Apples & Pears: Peel and quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
To peel stone fruit: dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Because of the long slow cooking of a fruit butter, it is very easy to scorch or burn the butter. Fruit butter should be simmered rather than boiled. It should also be stirred constantly as it thickens. Even a small amount of scorching will cause the entire mixture to taste burned.
All the recipes can be doubled but remember the cooking time will be longer.
Basic Fruit Butter Recipe
Makes about 2 cups
Ingredients
- 6 cups prepared fresh fruit
- 1 cup water
- 1/2 to 1 cup granulated sugar or brown sugar or 3/4 cup maple syrup or honey
- 1/4 cup lemon, lime or orange juice
- 2 jars (1 cup capacity) with screw top lids
Directions
If the fruit tastes sweet, use the lesser amount of sugar.
Combine fruit, water and sugar in a Dutch oven; add juice. Bring to a boil over high heat.
Reduce heat to maintain a low simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).
To test for thickness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. If liquid is present, return to a simmer and cook until thickened.
For a very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
For freezing or refrigerating:
Ladle the fruit butter into clean, sterilized jars to within 1/2 inch of the rim. Wipe the rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing.
Some Variations
Pear Butter
Makes about 1 cup
Ingredients
- 4 ripe but firm Bartlett pears, (1-1 1/4 pounds), peeled, cored and cut into 1-inch chunks
- 3/4 cup pear nectar
Directions
Place pears and pear nectar in a heavy medium saucepan; bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the pears are very tender, 30 to 35 minutes. Cooking time will vary depending on the ripeness of the pears.
Mash the pears with a potato masher. Cook, uncovered, over medium-low heat, stirring often, until the puree has cooked down to a thick mass (somewhat thicker than applesauce), 20 to 30 minutes more. Stir almost constantly toward the end of the cooking. Scrape the pear butter into a bowl or storage container and let cool. Refrigerate.
Roasted Apple Butter
Making apple butter in the oven, rather than on the stove-top, produces a spread with a distinctive caramelized flavor. Stir in a teaspoon of apple pie spice to the cooked sauce for more flavor.
Makes about 2 cups
Ingredients
- 8 medium McIntosh apples, (2 3/4 pounds), peeled, cored and quartered
- 2 cups unsweetened apple juice
Directions
Preheat the oven to 450°F. Arrange apples in a large roasting pan. Pour apple juice over the apples. Bake until tender and lightly browned, about 30 minutes. Using a fork or potato masher, thoroughly mash the apples in the roasting pan.
Reduce the oven temperature to 350°F. Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 to 1 3/4 hours. Scrape into a bowl and let cool. Place in a storage container and refrigerate.
Plum Butter in a Slow Cooker
Makes about 2 cups
Ingredients
- 1 ¾ to 2 pounds of plums
- 1/2 cup sugar
- 1/2 teaspoon vanilla
Directions
Wash plums; peel, pit and cut into halves.
Place the sugar and plums in a slow cooker. Stir. Let the mixture cook for about 12 hours on low. Stir whenever you think of it. Add vanilla after the mixture has thickened.
Pour into jars with a screw top lid and cool. Refrigerate or freeze.
As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.
Nevada
For almost 150 years Reno, Nevada, has had an Italian American presence. After arriving in American ports on the West and East Coasts, the immigrants sought out areas of the United States where the climate would be similar to the one they had left behind in Europe. They also desired to move to locations where either a plentiful number of jobs were available or where the land was cheap enough so that they could earn a living from farming or ranching. Northwestern Nevada satisfied all these demands. The dry, mountainous terrain is similar to that of many of the provinces in northern Italy where most of the local Italian families emigrated from and the area featured cheap and fertile land.
Initially, Italians streamed into the area to work on the Transcontinental Railroad. After the completion of the railroad in 1869, Italian immigrants continued to move to the area in significant numbers to work at the local ranches and lumber companies. This trend lasted through the first few decades of the twentieth century.
After arriving in Nevada, Reno’s Italian Americans gradually created distinctive ethnic neighborhoods throughout the valley. Three major Italian areas developed in the region: one in central Sparks along Prater Way, one in north Reno along Washington Street and one along the Truckee River just west of downtown. These districts were conveniently located within easy walking to some of the major employers of local Italian Americans—the Union Pacific freight depot in Sparks and the many Italian-owned shops, restaurants and other small businesses located along Lake Street in downtown Reno.
Each of these neighborhoods featured a particular style of architecture. From the 1910s until the 1940s, Italian immigrants constructed Craftsman-style homes in their Reno neighborhood. These houses distinctively feature shallow sloping roofs, upstairs dormer windows and tapered columns. The immigrants built these wide, low-rising dwellings to take full advantage of the small sizes of their neighborhood lots. While this style of home design is not exclusive to the Italian American community, this particular local immigrant group did make almost exclusive use of this style because of its efficient use of lot space, its simple design and construction and the inexpensive nature of the required building materials.
Today, many Craftsman-style homes remain in all three of the major Italian American neighborhoods and, while not carrying the weight of a full historic district, the city provides guidance and information for homeowners interested in restoring their historic properties. The valuable historic character of this collection of homes and streets, so important to the area’s Italian American community, is now being painstakingly preserved by volunteer residents with the official backing of the City of Reno.
The many small business enterprises run by northern Nevada’s Italian Americans functioned as a major means of achieving financial stability and social mobility among its members. Many local Italians, lacking a formal American education, saw the formation of small shops, restaurants and other enterprises as an accessible path to financial and social success for both themselves and their families. Some of Reno’s most popular businesses, past and present, have been owned and operated by local Italian Americans. The Eldorado Hotel and Casino, the Mizpah Hotel, the Sportsman, First National Bank of Nevada and Pioneer Citizens Bank are a few examples of prominent establishments that were started by local Italians. On a smaller scale, Italian American–owned neighborhood shops such as the Dainty Cake Shop and Pinky’s Market were also staffed mostly by Italian Americans who were either related to or were close friends with the owners. In addition to their influence on Reno’s business community, Italian Americans had an impact on local leisure activities through games and gatherings they did for fun and relaxation. Some of these activities included gardening, wine making, and bocce ball tournaments. (Source: http://www.onlinenevada.org)
Ivano Centemeri, executive chef at Eldorado Hotel Casino’s La Strada restaurant in Reno, has been bringing Italian flavors to area eateries since 1995. Born and raised in Monza, Italy, near Milan, Centemeri came to Reno to share his culture through food. He’s happy that people enjoy learning about his background. Centemeri began his cooking endeavors at just 15 years old. After the required amount of schooling, he enrolled in culinary school to make cooking his career path. In addition to indulging in the cooking process at work and at home, Centemeri works with the owners of Arte Italia to further share his culture with others. The Italian arts and culinary center is devoted to the preservation of historical Italian traditions and heritage. A huge part of any culture is the cuisine, which is why, several times a year, the center hosts chefs from around Italy to demonstrate authentic cooking from their respective regions.
Porcini Risotto
(courtesy of Chef Ivano Centemeri)
Porcini mushrooms have a smooth, meaty texture and woodsy flavor. They are a natural enhancement to a smooth Risotto. Chef Centemeri serves this dish topped with pan seared scallops.
Serves 4
Ingredients
- 3 tablespoons butter
- 1/2 large white onion, finely chopped
- 1 ½ cups Carnaroli or Arborio, an Italian rice
- 3 cups prepared chicken stock
- 2.5 oz dried Porcini mushrooms
- 1 cup Parmigiano-Reggiano cheese, freshly grated
Directions
In a saucepan, simmer the Porcini mushrooms in the chicken stock on low for 15 minutes.
Melt 1 tablespoon butter in heavy large saucepan over medium heat.
Add onion. Sauté until translucent, stirring occasionally, about 10 minutes.
Add rice and while stirring, add 1/2 cup broth with the Porcini mushrooms.
When liquid in rice mixture has reduced, add an additional 1/2 cup stock with the Porcini mushrooms, always stirring.
As liquid reduces continue to add stock with Porcini mushrooms 1/2 cup at a time, continually stirring until stock and mushrooms are used, about 20 minutes.
Mixture will be creamy and rice slightly al dente. Add remaining 2 tablespoons of butter, season with salt and pepper to taste.
Fold in 1 cup Parmigiano-Reggiano and serve.
Arizona
The Roosevelt Dam, the US’s first project under the Federal Reclamation Act, is the tallest masonry dam in the world and is located on the Salt River in Arizona. “I want to recollect the men who built the dam, who made the road to the Roosevelt Dam from Phoenix.” President Theodore Roosevelt spoke these words during his March 18, 1911 dedication at the new dam named after him. It was indeed a diverse community of men, some with families, the President chose to acknowledge that day. One of the unique traits of the American West was just how quickly immigrants from around the world came together to create a new society. The people who hired on to build the dam reflect this trait.
The Roosevelt Dam was designed as a masonry dam that required each block of stone to be precisely cut and shaped. Stonemasons from around the world were sought out and hired for the demanding job. The dam was faced from boulders cut or blasted from the surrounding sandstone cliffs and then bonded with mortar and concrete. The first stone, weighing six tons, was set September 20, 1906 by stonemasons, many of whom were Italian immigrants.
Between the boulders, laborers placed large stones weighing up to ten tons each, carried by the cable ways at night to free the units for mortar hauling during the day. Each stone was lowered into waiting mortar and fitted into place. Workers filled the gaps with small rocks and the vertical spaces with mortar. Although construction was hampered by floods throughout the building process, the Roosevelt Dam was completed by February 1911. Four years later, the reservoir was full and water was released over the spillways.
The Roosevelt Dam was located in a very remote canyon 40 miles from the railroad at Globe and about 60 miles from Phoenix, inflating the cost of freighting supplies and adding to the difficulty of construction. Construction of a road from Mesa, called the Apache Trail, took three years to build. Houses for workers and a few stores were built on a hillside within walking distance of the dam site. The town and the campsite were provided with water, sewer lines, an ice plant, telephones and electricity. Roosevelt had utilities other towns in Arizona wished for but it also went without something every other boom town had. The government forbade the sale of alcohol.
. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.
When construction workers first came in 1903, the project was called Tonto Dam or Tonto Basin Dam, after the valley that holds the lake. The dam was built where the river was narrowed to 200 feet as it entered a rugged canyon just below a point called “The Crossing.” Exactly when the town came to be named Roosevelt is not clear. There is evidence that it was first called Newtown. But the Post Office was established January 22, 1904 as “Roosevelt,” and probably by then everyone knew it would be called Theodore Roosevelt Dam, after the president who supported its construction. (Source: Arizona State History)
Bass in Pesto Fish Broth
The Theodore Roosevelt Dam created Roosevelt Lake and it is the largest of four lakes created as part of the project. This lake has some of the best fishing waters in the country. The game fish include large mouth bass, small mouth bass, crappie, carp, channel catfish, flat head catfish, bluegill, buffalo fish and an occasional rainbow trout.
4 servings
Ingredients
- 4 medium leeks
- 1 cup fish stock or clam juice
- 1/2 cup basil pesto
- 1/2 pint cherry tomatoes, sliced in half
- 4 tablespoons extra-virgin olive oil
- 4 bass fillets, 6 ounces each
- Salt and pepper to taste
Directions
For the leeks:
Cut off the root ends. Slice off the white part of the leeks just before the stem turns green. Split the leeks in half lengthwise. Cut into ½ inch-wide strips. Bring a pot of salted water to a boil and blanch the leeks for 1 to 2 minutes, or until soft. Drain well. Reserve.
For the pesto broth:
Bring the fish stock or clam juice to a boil, reduce to a slow simmer and add the pesto. Stir well, and keep warm while the fish is cooking.
Heat the oven to 350 degrees F. Season the bass fillets with salt and pepper. Heat a large, ovenproof saute pan and add the olive oil. When hot, carefully add the fillets to the hot saute pan. Sear until golden brown on one side, about 2 minutes. Carefully turn over the fillets and place the pan in the oven. Cook for 4-5 minutes.
To serve:
Place 4 equal mounds of leeks in the center of 4 large bowls. Place the fish on top of the leeks. Place the tomatoes around the fish in the bowl. Finish by ladling the pesto broth around the fish. Serve immediately. (Source: The Arizona Republic)
New Mexico
KiMo Theater
Yesterday
Although the railroad represented the city’s major industry, other enterprises played an important role in the early development of Albuquerque. Italian immigrants built many of the city’s premier buildings. In 1886 Gaetano Palladino and Michael Berardinelli built the first county courthouse. They also built the ornate, brownstone Nicholas T. Armijo Building. Luigi Puccini, cousin of the famed composer, is responsible for the Puccini building, now home to both the El Rey Theater and Puccini’s Golden West Saloon. Oreste Bachechi built both the Savoy Hotel in 1905 and in 1927 the KiMo Theater.
Bachechi initiated the process of Italians settling in Albuquerque. Born in Bagni de Lucca, Italy in 1860, he came to Albuquerque in 1885. He opened a small tent saloon near the railroad to cater to the needs of travelers and railroad employees and later expanded this business into a prosperous wholesale liquor dealership. News of his economic success influenced other Italians to try their fortune in Albuquerque. Additionally, Bachechi lent some Italian immigrants money for their passage and helped them find work when they arrived.
In 1925, Oreste decided to achieve his true dream – building his own theater. Envisioning a unique southwestern style, he soon hired an architect to design it, winding up with the Pueblo Deco style. This architectural style fused the spirit of Native American culture with Art Deco. The KiMo Theater was opened on September 19, 1927 and the first movie shown in the KiMo was Painting the Town Red. The first talking movie was Melody of Broadway. Frances Farney played the Wurlitzer organ during each performance.
The KiMo was also an important employer for young people just getting started in the entertainment business. Vivian Vance, who gained fame as Lucille Ball’s sidekick in the I Love Lucy series, started working at the KiMo. The theater also hosted such Hollywood stars as Sally Rand, Gloria Swanson, Tom Mix and Ginger Rogers. A year after the realization of his dream, Oreste Bachechi died, leaving the management of the KiMo to his sons, who combined vaudeville and out-of town road shows with movies. Extra revenue came in from the luncheonette and curio shop on either side of the entrance. (Source: History of Albuquerque)
Today
The New Mexico Italian Film & Culture Festival (formerly the NM Italian Film Festival) has become an Albuquerque tradition and is held in February each year. Eleven films were screened this past February (three in Santa Fe and eight in Albuquerque., The festival also features music, art, Italian food and a silent auction. Extending over 11 days, the festival, a benefit for the University of New Mexico Children’s Hospital, starts at the Jean Cocteau Cinema with a wine and food reception and a screening. All films are in Italian with English subtitles and include a great mix of genres, from comedy to drama to romance. The mission of the New Mexico Italian Film & Culture Festival is to promote and raise awareness of Italian culture in New Mexico while contributing to a valuable state institution that benefits all New Mexican children. (Source http://www.italianfilmfest.org/home.php)
La Lama Mountain Ovens is a high-altitude bakery located in New Mexico with an Italian emphasis. Old family recipes and old-world techniques are being recorded and tested and then preserved on their website along with modern translations.
As a family project, their primary mission is to record, test and preserve the best of the Italian-American old family recipes and translate them to fit today’s families. They have also developed an appreciation for the differences that their 8,000 foot altitude makes to the cooking and baking, process – and intend to share tips and techniques useful to anyone trying to prepare food above 2,000 feet.
‘
Baked Ziti with Four Cheeses
by CeCe Dove, La Lama Mountain Ovens
Serves six
Ingredients
- 1 lb. ziti pasta
- 3/4 lb. whole milk ricotta
- 1/4 lb. Italian Fontina cheese, coarsely grated
- 1/4 lb. whole milk Mozzarella, coarsely grated
- 1/4 cup finely grated Parmesan cheese
- 1 quart tomato sauce
- 2 cups Bechamel sauce
Bechamel Ingredients
- 2 cups cold whole milk
- 1/4 lb. butter
- 4 tablespoons flour
- 1 teaspoon salt
Directions
For the Bechamel Sauce
Melt the butter in a medium saucepan – add flour and stir to blend; cook the butter/flour mixture 2 minutes. Add the cold milk all at once and whisk to blend. Add salt. Bring to a simmer, stirring constantly until thickened.
Butter a glass casserole dish, approximately 13 x 9, and set aside.
For the Ziti
Cook the ziti to the al dente stage in a large quantity of boiling salted water.
While the pasta is cooking, warm the tomato sauce and put it into a bowl large enough to hold all ingredients.
When the pasta is cooked, drain well, add to the bowl with the tomato sauce. Add the Bechamel sauce and then add the ricotta, fontina and mozzarella cheeses. Mix vigorously until well combined.
Pour into the buttered casserole, top with the Parmesan cheese and bake 30-35 minutes until bubbly.
Let sit five minutes before serving. (Source:http://www.parshift.com/ovens/home.htm)
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Thinking of grilling fish this weekend? Certain types of fish are trickier than others, but almost any type of seafood can be grilled — shellfish, whole fish, steaks and fillets. Meaty fish are ideal for grilling because they hold together well and are easy to handle. For salmon, use lower heat because salmon has a high fat content and the fat will melt and cause flare-ups if the heat is too high.
Delicate, flaky fish pose more of a challenge on the grill because they fall apart easily. A grill basket solves that problem because it encloses the fish on both sides. Just be sure to oil the grill basket or spray with nonstick spray to prevent the fish from sticking. If you do not have a basket, you can use a wide metal spatula for turning the fish.
Be sure to oil the grill grates well. Grilling times and temperatures will vary depending on the type of fish, its density or flakiness and its thickness. Meaty, dense fish (tuna, wahoo, mahi mahi, swordfish) will take longer to cook than lighter, flakier fish (cod, halibut). Start by cooking the fish over high heat, but if the fish is browning too fast, lower the heat to medium-high.
Grilled Shrimp Pitas
6 servings
Ingredients
- 1 cup plain Greek yogurt
- 4 ounces feta cheese, crumbled
- 1/2 cucumber, peeled, halved and thinly sliced
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds large shrimp, shelled and deveined
- 6 pitas, about 6-inch diameter
- 3 cups lettuce
- Sliced red onion and plum tomatoes
Directions
For the Sauce
In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.
For the Shrimp
Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.
Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat the grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp turn pink.
To serve, equally divide the lettuce, sauce and shrimp over each pita. Add onion and tomato.
Grilled Hazelnut Salmon
4 servings
Ingredients
- 4 six-ounce skinless salmon fillets, about 1 inch thick
- 1 tablespoon hazelnut oil
- 1/3 cup finely ground hazelnuts
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt, divided
- 1/3 cup white balsamic vinegar
- 1/4 cup hazelnut oil
- 2 ½ cups arugula
- 1 cup yellow or red tiny pear-shape or grape tomatoes, halved
- 2 ounces Brie cheese, cubed
- 3 tablespoons finely chopped chives
Directions
Rinse fish and pat dry with paper towels. Brush one side of the fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour and 1/4 teaspoon of the salt. Dip the oil brushed side of the salmon in the nut mixture; coat well.
For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish, coated sides up, on the greased grill rack over the pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)
For the dressing
In a small bowl combine vinegar and the remaining 1/4 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss arugula, tomatoes, cheese and chives with the remaining dressing. Divide evenly among serving plates.
Add a grilled salmon fillet to each plate. Drizzle salmon with reserved dressing.
Tuna with Fruit Salsa
4 servings
Ingredients
- Four 5 ounce tuna steaks, 1-inch thick
- 2 fresh ripe peaches, halved and pitted
- 2 tablespoons olive oil
- Salt and cracked black pepper
- 2 tablespoons apricot preserves
- 1 tablespoon vinegar
- 1/2 cup fresh raspberries
- 3 green onions, thinly sliced
Directions
Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper.
Heat grill and oil the grates.
Grill tuna and peaches over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Coarsely chop peaches.
Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and chopped peaches.
Serve fruit salsa with tuna steaks and sprinkle with green onions.
Mustard-Glazed Halibut Steaks
Save time and grill a vegetable or two alongside the fish.
4 servings
Ingredients
- Four 4-5 ounce halibut (or any white fish) steaks, cut 1 inch thick
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons finely snipped fresh basil
Directions
Pat fish dry with paper towels.
In small saucepan heat butter, lemon juice, mustard and basil over low heat until butter is melted. Brush both sides of the fish steaks with the mustard mixture.
For a gas grill: cook fish steaks on greased rack over medium for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with additional mustard mixture.
For a charcoal grill: arrange preheated coals around a drip pan in a covered grill. Heat to medium and place fish on the greased grill rack over the drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with the mustard mixture.
Grilled Scallops With Salsa Verde
Choose scallops that are “dry” (not stored in liquid preservatives). Large sea scallops are better for the grill; small bay scallops could overcook before browning or fall through the grates. Make sure to coat them thoroughly in an oil based marinade before grilling, so they don’t stick to the grate.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 12 large sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 4 metal skewers
- Salsa Verde, recipe below
Directions
Prepare grill for medium-high heat; oil grate. Mix scallops with oil and season with salt and pepper. Thread scallops on 4 metal skewers and place them on the grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops with Salsa Verde.
Salsa Verde
This sauce is delicious with shellfish.
Ingredients
Makes About 1 Cup
- Half a lemon, zested and juiced
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup extra virgin olive oil
- 3/4 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh basil
- 1/4 cup chopped fresh chives
Directions
Squeeze juice from the half lemon after the peel is removed and set aside. Combine the lemon zest, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Add oil, parsley, basil and chives. Stir in reserved lemon juice.
Whether you are grilling vegetables, seafood, beef, pork or poultry, use these healthy cooking tips to add flavor–but not fat–to your next cookout. Grilling is one of the healthiest cooking methods available because it sears in flavor while the fat drips away. The BBQ’s smokiness adds calorie-free flavor and you can add more flavor to grilled foods in other ways, also. Choose fresh and flavorful ingredients that have taste without adding fat or sodium. Here are some of my suggestions:
1. When choosing marinades, look out for high proportions of oil, which can add fat without contributing flavor. Rely on marinades that use juices and vinegar for acid. And opt for recipes that flavor with fresh or low-sodium ingredients.
For Grilled Chicken
Lemon-Thyme Marinade: In a small bowl, combine 1/4 cup finely chopped parsley; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper and 1/8 teaspoon salt.
Place 1 1/4 pounds boneless chicken breasts in a resealable plastic bag set in a shallow dish. Pour the marinade into the bag with the chicken; seal the bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken; reserve marinade.
Tip: Make extra marinade and marinate some of your favorite vegetables to grill alongside the chicken.
Place chicken on an oiled grill and cook for 15 to 18 minutes or until chicken is no longer pink (165 degrees F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade. Makes 4 servings.
For Grilled Flank Steak
Rosemary-Onion Marinade: In a small bowl, combine 1/4 cup chopped onion; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon ground black pepper and 1/8 teaspoon salt.
Trim fat from one flank steak. Score both sides of the steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour the marinade over steak in the bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes. Drain and discard the marinade.
Preheat grill and reduce heat to medium. Oil the grates and cook the steak about 15 minutes. Grilled corn and red bell peppers go well with this steak and you can use leftovers to make a salad for the next day.
For Grilled Fish
Garlic Marinade: In a blender or processor combine 6 garlic cloves, peeled and quartered, 1/2 onion, quartered, 1/2 red sweet pepper, quartered and seeded, 1/4 cup dry white wine, 2 tablespoons olive oil, 2 tablespoons ketchup, 2 teaspoons sweet paprika, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper until coarsely chopped. Stir in ¼ cup slivered fresh basil leaves.
Transfer half of the marinade to a small bowl; cover and chill until ready to serve.
Place 1 1/2 pounds fresh fish steaks or fillets (such as tuna, sea bass, swordfish or salmon), cut 1 inch thick in a shallow glass dish. Spoon remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 to 4 hours, turning fish occasionally.
Drain fish, discarding marinade in the dish. Grill fish in an oiled grill basket over medium for 8 to 12 minutes or until fish flakes easily with a fork. Gently turn the basket once halfway through the grilling time. Serve fish with the reserved marinade. Makes 4-6 servings.
2. Wood chunks or chips infuse meat with flavor without adding calories. You can choose from mesquite, alder, maple, cedar, nut woods (such as hickory and pecan) or fruit woods (such as cherry and apple). Soak them first in water for an hour, then drain and sprinkle directly onto the coals (for gas or electric grills, put the wood in a smoker box or heavy-duty foil). If you’re grilling longer than an hour, plan to add more wood during cooking.
Apple-Smoked Pork Loin
8 servings
Ingredients
- 3 cups apple wood chips or 6 to 8 apple wood chunks
- One 2 – 2 1/2 pound boneless pork top loin roast (single loin)
- 2 teaspoons dried oregano, crushed
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Directions
At least 1 hour before cooking, soak wood chips or chunks in enough water to cover.
Trim fat from the roast. Place roast in a shallow dish. In a small bowl, stir together dried oregano, garlic, salt and pepper. Sprinkle evenly over all sides of the roast; rub in with your fingers.
Drain wood chips. Prepare grill for indirect grilling over medium-low heat. For a charcoal grill use a drip pan. Sprinkle half of the drained wood chips over the coals. For a gas grill place the chips in a smoker box or in heavy-duty foil.
Place roast on the grill rack on the indirect side of the grill. Cover and grill for 1 to 1-1/2 hours or until internal temperature registers 145 degrees F on an instant-read thermometer. Add more wood chips as needed during grilling. Remove roast from grill. Cover with foil; let stand for 15 minutes before slicing.
3. Glazes are brushed onto meat near the end of cooking to add flavor. Look for glazes that rely on low sugar jellies or preserves. Here is a simple recipe to make.
Fruit Glaze
Brush on chicken, salmon or pork during the last 5 minutes of grilling time.
Ingredients
- 2/3 cup low-sugar fruit preserves (such as apricot, berry or peach)
- 1/4 cup pineapple juice
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cardamom
Directions
Place fruit preserves in a small saucepan; snip any large pieces of fruit. Stir in pineapple juice, lemon juice and cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool about 10 minutes (glaze will thicken as it cools). Makes about 3/4 cup.
For Grilled Salmon
Rinse 1 lb of salmon and pat dry with paper towels. Cut into 4 equal pieces and measure thickness of the salmon. Sprinkle with salt and pepper.
Place salmon on oiled grill rack or in an oiled fish basket over medium heat. Grill 4-6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling. Brush with fruit glaze during the last minute or two of cooking time.
4. Seasonings that are rubbed directly onto the meat’s surface are excellent, low-fat ways to flavor grilled foods. Look for rubs with salt-free seasonings. To use a rub, sprinkle the mixture evenly over the meat. Next, rub the mixture into the meat with your fingertips.
Garlic Herb Rub
Ingredients
- 1 tablespoon dried basil, crushed
- 1 tablespoon dried thyme, crushed
- 1 tablespoon dried marjoram, crushed
- 1 tablespoon finely shredded lemon peel or dried lemon peel
- 1 tablespoon garlic powder
- 2 teaspoons dried sage, crushed
- 2 teaspoons fennel seeds, crushed
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
In a small bowl, combine all ingredients. Rub about 1 tablespoon of the herb mixture on 1 pound of meat and cook as desired.
If using fresh lemon peel, store rub in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. If using dried lemon peel, store in an airtight container at room temperature for up to 6 months.
Grilled Lamb Chops
Trim fat from 6 lamb chops, cut 1 inch thick. Place the chops on a plate. Sprinkle garlic herb mixture evenly over chops; rub in with your fingers. Cover the chops with plastic wrap and marinate in the refrigerator at least 30 minutes or up to 24 hours.
Grill chops on an oiled grill on medium until chops are cooked to your likeness. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium.) Let rest 5 minutes before serving.
Sauces have more than one function in a recipe. A sauce can add moisture to naturally lean foods, such as fish and chicken breasts, or when using cooking techniques that tend to have a drying affect, such as grilling or broiling. A sauce can enhance a dish’s appearance by adding eye appeal. Pooling a bit of sauce beneath grilled fish or steak gives the dish an element of color. Many sauces include a garnish that adds texture to the finished dish.
It is often difficult to find a really good store-bought sauce to accent your food. In the summer when fruits, vegetables and fragrant herbs are in abundance, homemade sauces are so much better drizzled over just about anything. The homemade sauces below are perfect served with grilled beef, chicken, pork or fish, tossed with beans or pasta or drizzled over vegetables and grains. Just let your imagination run with it. These sauces come together quickly and easily and are great to keep on hand. And just a little bit goes a long way.
Fresh Pickle Relish
This relish is easy to make and is good on hot dogs, burgers and grilled sausage.
Ingredients
8 servings
- 1-2 cucumbers (1 pound), peeled and finely chopped
- 1 tablespoon vegetable oil
- 2 teaspoons yellow mustard seeds
- 1 cup finely chopped onion
- 2 teaspoons grated peeled ginger
- 1 teaspoons ground turmeric
- 1/3 cup unseasoned rice vinegar
- 3 tablespoons sugar
- Kosher salt
Directions
Place the chopped cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).
Heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Add onion and cook 3 minutes. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with additional salt, if needed. Let cool. Cover and chill. Relish can be made 1 week ahead.
Tzatziki Sauce
A cooling, garlicky yogurt sauce that’s great with grilled meats and vegetables.
Ingredients
Makes 3 Cups
- 1 cucumber, peeled, seeded, very finely chopped
- 2 garlic cloves, grated
- 2 cups plain Greek yogurt
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Fresh mint for garnish
Directions
Mix cucumber, garlic, yogurt, dill, lemon juice and oil in a medium bowl; season with salt and pepper. Cover and let sit at room temperature until flavors meld, at least 1 hour.
Garnish with mint. Tzatziki can be made 1 day ahead. Chill.
Grilled Tomato Salsa
This salsa is especially good on grilled meats and fish.
Ingredients
Makes 2 Cups
- Grilled Tomatoes (see recipe below)
- 1 garlic clove, grated
- 4 fresh basil leaves, torn
- 1 tablespoon olive oil
- 1 teaspoon finely chopped oil-packed anchovies
- 1 teaspoon finely chopped rinsed capers
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
Directions
Coarsely chop grilled tomatoes and add garlic, basil, oil, anchovies, capers and lemon zest. Break up the tomatoes to release their juices as you mix the ingredients together. Season with salt and pepper. Let sit at room temperature until serving time.
Grilled Tomatoes
Ingredients
- 2 pints ripe cherry tomatoes on the vine (such as Sun Gold, Black Cherry or teardrop; about 24 oz.)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Mix tomatoes with oil; season with salt and pepper. Grill over high heat, turning occasionally, until tomatoes are charred and blistered, about 3 minutes. Transfer to a plate to cool.
Summer Herb Sauce
This sauce is delicious drizzled over grilled vegetables.
Ingredients
- 1/3 cup packed fresh basil leaves
- 1/3 cup flat-leaf parsley leaves
- 2 tablespoons fresh marjoram leaves
- 1 small clove garlic
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons water, or more if necessary
- 2 tablespoons capers, rinsed
- Pinch of salt
Directions
Puree basil, parsley, marjoram, garlic and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.
Caponata
Serve this sauce over grilled swordfish. A classic Italian dish.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 each Italian frying pepper and orange and yellow bell peppers
- 2 teaspoons minced garlic
- 1 medium eggplant, peeled or unpeeled according to taste
- 2 cups marinara sauce
- 2 tablespoons red-wine vinegar
- 2 tablespoons capers, rinsed
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion and peppers; sauté 2 minutes or until soft. Add garlic; stir 30 seconds until aromatic. Add eggplant and, stirring often, cook 2 to 3 minutes. Stir in marinara sauce, cover; reduce heat and simmer, stirring twice, about 12 minutes, or until the eggplant is very tender.
Add vinegar and capers to caponata. Cover and simmer 5 minutes to develop flavors. Serve at room temperature.
Simple Fruit Sauce
Use this sauce to pour over fresh cut melon, grilled peaches, plain cake or ice cream.
8 servings
Ingredients
- 2 cups fresh fruit in season
- Juice of 1 lemon
- 4-5 tablespoon sugar or honey, to taste
- Pinch of cinnamon
Directions
Puree the fruit in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Add cinnamon.
Strain through a fine strainer, pressing with a rubber spatula. Chill sauce until serving time.
Pies are wonderfully seasonal and summer provides an abundance of fruits to use as fillings. With so many choices, it is difficult to pick a favorite. Thinking about making a pie with some of your summer fruit? Try one of these easy recipes below.
Start with the Pie Crust
I like to make fruit pies with a crunchy topping rather than a top crust, so I use the recipe from King Arthur Flour for a No Roll Pie Crust. This delicious, flaky and easy to make crust is also a plus for those watching their diet, since it does not have any trans fats or cholesterol and it is also vegan. You can use melted butter in place of the oil, but it will no longer be vegan.
Easy No Roll Pie Crust
Ingredients for a two-crust pie:
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
In a separate bowl, whisk together the following:
2/3 cup oil: canola, vegetable, olive, peanut or melted butter
6 tablespoons cold water
Pour the oil mixture over the dry ingredients and stir with a spatula or fork until the dough is evenly moistened.
Separate 2/3 of the dough and place it in a 9″ pie pan, reserving 1/3 for the top crust. If you have a scale, this is easy to measure out; if you don’t, just eyeball it.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth it out. Flute the top of the pastry around the pan.
Add the filling. Then either roll the remaining dough and lay it on top or add 1 teaspoon cinnamon and 2 tablespoons brown sugar to the remainder.
After you fill the bottom crust, break the topping into small pieces and spread it evenly over the filling. The topping will be crisp and streusel looking.
Bake according to the recipes below.
For Peach Pie
- No Roll Pie Crust Recipe
- 3/4 cup firmly packed brown sugar
- 3/4 cup unbleached all-purpose flour
- 1/8 teaspoon salt
- 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
Mix the sugar, flour and salt in a large bowl. Toss with the peaches, extracts and lemon juice. Spoon into the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
For Blueberry Pie
- No Roll Pie Crust Recipe
- 6 cups fresh blueberries rinsed and stems removed
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
Gently mix together the blueberries, sugar, flour, cinnamon, lemon zest and lemon juice in a large bowl. Transfer the filling to the crust lined 9 inch pie pan. Dot with butter pieces.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
For Blackberry Pie
- No Roll Pie Crust
- 5 cups blackberries, rinsed, picked clean, patted dry
- 3/4 cup firmly packed brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 3 tablespoons all-purpose flour
Directions
Place blackberries, brown sugar, lemon zest, lemon juice, cinnamon, almond extract and flour in a large bowl.
Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes at room temperature.
Follow the directions above for making the pie crust.
Preheat the oven to 400°F.
Transfer the filling to the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes, until the crust has browned and the filling is bubbly.
For Plum Pie
- No Roll Pie Crust
- 4 cups sliced red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
- 1/2 cup (3 1/4 ounces) firmly packed brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon lemon extract
Directions
Place plums, brown sugar, flour, cinnamon, ginger and lemon extract in a large bowl and mix gently. Let sit for 15 minutes at room temperature.
Follow the directions above for making the pie crust.
Preheat the oven to 375°F.
Transfer the filling to the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake pie at 375°F oven for 50 minutes or until fruit is bubbling and the topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream.
For Apricot Pie
- No roll Pie Crust
- 4 cups fresh apricots, peeled and sliced
- 3/4 cup firmly packed brown sugar
- 5 tablespoons all-purpose flour
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
In a large bowl, mix apricots, brown sugar, flour, ginger and cinnamon. Spoon into the crust lined 9 inch pie pan. Dot with butter.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet, to catch any spills.
Bake at 425°F. for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the crust is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 tablespoon tomato paste
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon regular chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1/4 -1/2 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/4 cup water
Directions
Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.
Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.
If you choose pork chops:
8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.
If you choose chicken:
Bone-in Breast, Leg & Thigh 12-15 minutes per side.
Peach and Prosciutto Bruschetta Appetizer
The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.
8 servings
Ingredients
- 1 (6-ounce) baguette, cut diagonally into 16 slices
- Olive oil
- 2 tablespoons mascarpone cheese
- 2 teaspoons finely minced shallots
- 1/4 teaspoon grated lemon rind
- 1 ounce regular or reduced fat cream cheese, softened
- 1 1/2 tablespoons coarsely chopped fresh basil, divided
- 1 large ripe peach, cut into 16 wedges
- 1 ounce Italian prosciutto, cut into 16 thin slices
Directions
Preheat an outdoor grill to high. Oil the grates.
Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.
Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.
Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.
Serve immediately.
Lemony Green Bean Potato Salad
This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.
12 servings
Ingredients
- 3 pounds red potatoes, cut into 1-inch cubes
- 1/4 pound fresh green beans, trimmed and halved
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Directions
Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.
While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.
Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.
Chill in the refrigerator until serving time.
Mediterranean Tomato Salad
6 servings
Ingredients
- 3 large ripe tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely minced
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons minced fresh oregano
- 3/4 cup crumbled feta cheese
- Kalamata olives, pitted and sliced
Directions
Alternate tomatoes and onion on an attractive serving platter.
In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.
Blueberry Shortcakes
8 servings
Ingredients
- 4 cups blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 9 ounces all-purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1 tablespoon minced lemon zest
- 3/4 cup reduced-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 400°F
.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.
Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.
Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.
Cut dough into 8 even wedges.
Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.
Bake for 20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.
The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes are relatives of melons and cucumbers and come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. All parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.
When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are small may be inferior in flavor.
Summer squash is very fragile and should be handled with care as small punctures will quickly lead to decay. They should be stored unwashed in an air-tight container in the refrigerator, where they will keep for a week.
The three most common varieties of summer squash are zucchini, yellow crookneck and straightneck squash and pattypan.
The plain green zucchini is a prolific producer and the most popular summer squash in the US. There are many varieties and colors of zucchini, including two-toned green zucchini with raised ribs that make star shapes when sliced. Baby zucchini (2-3 inches) are also sold as a delicacy, sometimes with the blossoms still attached.
Yellow Squash are solid light yellow. Some varieties have bumps or warts and others are shaped like small bowling pins.
Pattypan squash are like little flying saucers with scalloped edges. They have a delicious, nutty crunch and are great sliced in half and grilled, or stuffed or chopped and sautéed quickly with fresh herbs.
Since summer squash is in season now and quite reasonably priced, pick some up on your next trip to the market and make some of the Italian flavored recipes below.
Summer Squash Salad
Ricotta salata cheese is a variation of ricotta that has been pressed, salted and dried.
4 servings
Ingredients
- 2 medium zucchini
- 1 medium yellow squash
- 1/4 teaspoon salt
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 3 thin slices prosciutto (1 ounce), chopped
- 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese
Directions
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.
Place zucchini and squash in a medium bowl and toss with the salt.
Combine basil and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
Pour over the squash and toss.
Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
Divide the salad among 4 serving plates. Top each serving with cheese and prosciutto.
Lemony Squash Risotto
4 servings
Ingredients
- 5 teaspoons extra-virgin olive oil, divided
- 2 (8-ounce) zucchini, halved lengthwise and diced
- 2 (8-ounce) yellow squash, halved lengthwise and diced
- 5 cups vegetable or chicken broth
- 1/2 cup finely chopped shallots
- 1 cup uncooked Arborio rice
- 1/4 cup dry white wine
- 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
- 1/4 cup chopped fresh chives, plus extra for garnish
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
Directions
Heat a skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat.
Add the diced squash to the pan; cook for 5 minutes or until lightly browned, stirring occasionally. Set aside.
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots and cook for 3 minutes or until tender.
Stir in rice and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.
Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total).
Stir in squash; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients. Garnish with chopped chives.
Zucchini Cakes with Spicy Marinara Sauce
2 servings
Ingredients
- 2 cups shredded zucchini
- 1/2 cup grated onion
- 1/4 cup Panko bread crumbs
- 1 egg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 tablespoons extra-virgin olive oil
- Spicy Marinara Sauce, recipe below
- Shredded Parmesan cheese
- Chopped fresh parsley
Directions
Drain shredded zucchini and onion on paper towels to remove excess moisture. Transfer vegetables to a large bowl; stir in panko.
Whisk together egg, salt and baking powder in a small bowl; stir into the zucchini mixture.
Heat oil in a nonstick skillet over medium heat. When the oil is hot, drop mounds of zucchini batter into the skillet using a 1/3-cup measure.
Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper-towel-lined plate.
Serve zucchini cakes with the spicy marinara sauce garnished with Parmesan and chopped parsley.
Spicy Quick Marinara Sauce
Ingredients
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1 1/2 teaspoon extra-virgin olive oil
- 1 1/2 teaspoon tomato paste
- 1 teaspoon minced garlic
- 1/4 cup dry white wine
- 1 cup canned diced tomatoes
- 1 1/2 teaspoon white wine vinegar
- 1/2 teaspoon red pepper flakes
- Kosher salt to taste
Directions
Sauté onion and bell pepper in oil in a saucepan over medium-high heat for 3 minutes. Add tomato paste and garlic; cook for 1 minute.
Stir in wine, tomatoes, vinegar and hot pepper flakes. Simmer sauce for 5 minutes; season with salt. Keep sauce warm until ready to serve.
Mediterranean Summer Squash Gratin
Ingredients
- 2 onions halved and sliced thin
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon minced, fresh oregano
- 1/2 cup dry white wine
- 1/2 cup pitted Kalamata olives, chopped fine
- 1/4 cup chopped fresh basil
- 1 1/2 pounds zucchini sliced 1/4-inch thick
- 1 1/2 pounds yellow squash sliced 1/4-inch thick
- 1 cup Panko bread crumbs
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- Cooking spray
- Salt and pepper
Directions
Toss zucchini and yellow squash with 1 teaspoon salt in a large bowl. Let rest 30 minutes. Drain in a colander. Arrange zucchini and yellow squash on a triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.
Heat oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes.
Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and basil; set aside.
Adjust oven rack to middle position and heat the oven to 450°F. Spray the bottom and sides of a 13 x 9-inch baking dish with cooking spray.
Combine panko, Parmesan and 1/2 teaspoon pepper in a bowl. Evenly coat the bottom of the baking dish with 6 tablespoons of the panko mixture.
Stir melted butter into the remaining panko mixture and mix until well combined; set aside.
Arrange half of the squash over the bottom of the prepared dish. Sprinkle 1/4 cup panko mixture evenly over the squash. Spread onion mixture in an even layer over the crumbs.
Arrange remaining half of the squash over the onion mixture. Cover with aluminum foil and bake until just tender, about 15 minutes.
Remove the baking dish from oven and sprinkle remaining panko mixture evenly over the top. Bake, uncovered, until bubbling around the edges and the crumbs are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
Italian Sausage Stuffed Pattypan Squash
6 servings
Ingredients
- 6 medium pattypan squash
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound Italian pork sausage, casings removed
- Fine sea salt
- Freshly ground black pepper
- 1 teaspoon tomato paste
- 1 medium to large tomato, seeded and diced
- 1/2 cup dry white wine
- 1 cup Panko bread crumbs
- 1/4 cup chopped parsley
- 1/2 cup shredded Parmesan cheese
Directions
Fit a large pot with a steamer basket; add water just up to the basket and bring to a boil. Add pattypan squash, cover, and steam until tender, about 10 minutes.
Let squash cool to the touch. Trim the stems and cut each squash in half crosswise.
Using a spoon, hollow out the inside and set the pulp aside. Place squash halves in a baking dish.
Preheat oven to 350 degrees F.
Heat oil a large sauté pan over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute.
Add sausage and cook until no longer pink, about 10 minutes. Season with salt and pepper.
Add tomato paste, fresh tomato, squash pulp and wine. Simmer until liquid has reduced, about 20 minutes. Remove from the heat and stir in bread crumbs and parsley.
Fill squash halves with the meat mixture. Top each with shredded Parmesan. Bake until heated through and cheese has melted, about 20 minutes.
