Loading...

Flavors of Summer

Posted On May 3, 2021

Recipes and photos by Kaitlin Gooding

If you had to choose your favorite flavor, the best taste imaginable, what would it be? It’s hard to pick just one, but for us, it would have to be the flavors of summer.



HARICOT VERTS WITH TAHINI DRIZZLE

Servings: 2-3 side dishes

INGREDIENTS:
12 oz haricot verts
2 shallots (thinly sliced)
2 tbsp butter
1 tbsp pistachios (chopped)
1-2 radishes (thinly sliced)
mint leaves for garnish (can use herb of choice)


Tahini Drizzle
1/4 cup tahini
2 tbsp lemon juice
1 garlic clove (minced to a paste)
1 tsp Dijon mustard
pinch of fresh ground pepper
pinch of sea salt
2 tbsp extra virgin olive oil
1 tbsp maple syrup
2 spoonfuls of water (can add less or more)

DIRECTIONS:

1.Bring a large pot of salted water to a boil over high heat. While it is heating up, add ice water to a separate bowl.

2.Place the beans in the boiling water and cook for 5-6 minutes. Once finished cooking, drain the water out and add them to the ice water. After the beans have cooled, drain the water, and set aside.

3.Create your sauce by adding all the ingredients into a bowl and mixing until smooth. Add one spoonful of water at a time to thin, until you have reached the right consistency and then set aside.

4.In a sauté pan, add two tablespoons of butter and the sliced shallots. Cook on medium heat until fragrant and then stir in the beans and radish. Stir in the pan until they are warmed through and fully coated.

5.Remove the haricots from the pan and place in a bowl or plate. Drizzle tahini sauce over top, sprinkle the pistachio crumbles, add salt and pepper, and garnish with any herb of choice. Serve immediately while the beans are warm.

RAW OYSTERS WITH BLOOD ORANGE MIGNONETTE  

Servings: One dozen oysters


INGREDIENTS:
1 blood orange (juice)
1 tsp soy sauce
1/2 tsp sugar
1 tbsp extra virgin olive oil
1/2 shallot (thinly sliced)
4 tsp rice wine vinegar


DIRECTIONS:

1.Mix all the ingredients together in a small bowl until it is well combined.  Serve with 12 oysters on the half shell over ice.


TOMATO FARCIES

Servings: 2-3


INGREDIENTS:
6 large tomatoes
1 lb ground chicken
2 garlic cloves (minced)
2 shallots (finely chopped)
3/4 cup milk
2 slices stale bread (prefer sourdough, cut into small cubes)
1 tsp Dijon mustard
1 tbsp salt
1 tsp ground pepper
2 tbsp parsley (roughly chopped) + extra for garnish
2 tbsp grated parmesan
extra virgin olive oil

DIRECTIONS:

1. Preheat the oven to 375 degrees.

2.Slice the top off each tomato, setting aside for later. Use a spoon to scoop out the seeds and insides of the tomatoes but be careful not to pierce the skin. Sprinkle the inside with salt and flip the tomatoes over on a paper towel to allow the excess liquid to drip out.

3.Add the bread to a bowl and pour milk over top to soak.

4.In a large mixing bowl, add your ground chicken, salt, pepper, garlic cloves, shallots, parmesan, and Dijon mustard. Drain the milk from the bread and mix it into the large bowl until well combined, creating the stuffing.

5.Fill each tomato with stuffing, replacing the tops. Place the tomatoes on a baking dish or tray and spray or drizzle each tomato lightly with olive oil. Add to the oven and cook for 35-40 minutes.

6.Once they are finished cooking, remove from the heat, and allow them to cool for about five minutes. Sprinkle the tomatoes with sea salt, pepper, and garnish with chopped parsley. Serve while the tomatoes are still warm.

STRAWBERRY MASCARPONE GALETTE

Yields: 1 galette

INGREDIENTS:
4 cups strawberries (halved)
1/4 cup mascarpone cheese
1 tsp balsamic vinegar
1/4 cup sugar + extra for sprinkling
1/2 tsp cinnamon
1 tbsp fresh thyme
1 tbsp cornstarch
1 tbsp butter
1/4 tsp salt
1 tbsp honey


Crust
2 cups flour
2/3 cup chilled unsalted butter
2 eggs
pinch of salt
2-4 spoonfuls of water


DIRECTIONS:

1. Preheat the oven to 350 degrees.

2.In a mixing bowl, whisk together the salt and flour. Add the butter into the dry ingredients. Crack the eggs and mix into the dough mix. Add 2-4 spoonfuls of water depending on how wet or dry the mix is. Knead the dough for a few minutes and then form into a ball. Place in a covered bowl and put in the fridge for 20 minutes.

3.In a mixing bowl combine the strawberries, sugar, balsamic vinegar, cornstarch, salt, cinnamon, and thyme. Set aside.  

4.Remove dough from the refrigerator and roll it out on a lightly floured surface into a round, about 12-14 inches. Slide the dough onto a baking sheet lined with parchment paper.

5.Spread the mascarpone into the center of the dough and leave about 1.5 inches from the border.  

6.Pour the strawberry mix into the center of the dough leaving the 1.5 in border uncovered. Fold the dough over the filling as you pleat around the edges.

7.Melt the butter and brush it along the pie crust. Sprinkle with additional sugar. Bake for 30-35 minutes or until the crust is golden brown.

8.Allow the galette to cool completely and drizzle honey over top before serving.




ROASTED BRANZINO

Servings: 2

INGREDIENTS:
2 branzino whole fish (scaled & gutted)
1 lemon & lime (1 in slices)
1 sweet onion (diced)
1 tbsp Dijon mustard
6 sprigs thyme
2 garlic cloves (thinly sliced)
4 bay leaves
handful of parsley
sea salt & pepper
extra virgin olive oil

DIRECTIONS:

1.Preheat the oven to 400 degrees.  Add the fish to a baking sheet lined with parchment paper.

2.Drizzle olive oil over the fish and rub it all over the skin of the fish. Use your fingers to spread one tablespoon of Dijon mustard to the inside of the fish.

3. Season the fish inside and out with salt and pepper.  

4.Stuff the inside with the diced onions, garlic slices, chopped parsley, bay leaves, and lemon/lime slices. Use the rest to lay over the top of the fish.

5.Add to the oven for 20-22 minutes. Once finished cooking, remove from the oven, and allow to cool until you can handle it with your hands. Drizzle a little lemon juice over top and sprinkle with salt and pepper. Serve and enjoy!


GRAPEFRUIT FIZZ

Servings: 1


INGREDIENTS:
5 mint leaves
1.5 oz gin
2 tsp honey
1/2 grapefruit (juice)
1 lime quartered  
sparkling water to top

DIRECTIONS:


1.Lightly muddle the mint leaves, 1 quartered lime, and honey in the bottom of a glass.

2.  Add the grapefruit juice and gin and combine by stirring to dissolve the honey.

3.Add ice, top with sparkling water, and garnish with a mint sprig. Enjoy!

Advertisement

Advertisement

Advertisement