It wasn’t easy to narrow down all the dishes I like to use in the summer. I just went for a variety of favorites that are unusual and elegant.
SERVES 6
ACTIVE TIME: 1 HOUR
TOTAL TIME: 1 HOUR AND 20 MINUTES
There are so many ways to dress up grilled corn with herbs from the garden. This one is my favorite.
| 2 | heads of garlic |
| 4 | teaspoons extra-virgin olive oil |
| 1 | tablespoon Earth Balance “butter” |
| ¼ | cup chopped cilantro |
| ¼ | cup chopped tarragon |
| Sea salt and freshly ground pepper | |
| 6 | large ears of corn in the husks |
1. Preheat the oven to 350°F.
2. Cut off the top third of each garlic head. Stand heads cut-side up on foil and drizzle with 1 teaspoon oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft.
3. Squeeze the garlic into a bowl. Stir in Earth Balance “butter,” cilantro, tarragon, and the remaining oil. Season with salt and pepper.
4. Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string.
5. Wrap corn in foil.
6. Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning until the husks are nicely charred, 5 minutes, then serve.
SERVES 8
ACTIVE TIME: 3 MINUTES
TOTAL TIME: 55 MINUTES
This is a robust, filling dish that tastes especially good on a stormy night. You will need a skillet that can go in the oven. I love well-seasoned cast iron.
| 2 | large fennel bulbs with fronds |
| ¾ | cup extra-virgin olive oil |
| 2 | teaspoons coarse sea salt, divided |
| 2 | pints whole grape tomatoes or cherry tomatoes |
| 4 | large sprigs fresh oregano |
| 3 | large garlic cloves, thinly sliced |
| ¼ | teaspoon red pepper flakes |
| 1 | teaspoon freshly ground black pepper |
| 2 | (15-ounce) cans cannellini (white kidney) beans, drained |
1. Preheat oven to 425°F.
2. Chop enough fennel fronds to measure ½ cup.
3. Trim fennel bulbs and cut in half vertically. Cut each bulb half into ¼-inch wedges, leaving some core attached to each wedge.
4. Heat oil in a large ovenproof skillet over medium-high heat until very hot, about 3 minutes.
5. Add fennel wedges in a single layer; sprinkle with 1 teaspoon coarse sea salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes.
6. Add tomatoes, oregano, garlic, and red pepper flakes; sprinkle with 1 teaspoon coarse sea salt and 1 teaspoon pepper. Fold together gently.
7. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.
8. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through.
9. Transfer to a large shallow bowl.
10. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
SERVES 4
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 27 MINUTES
There are so many different squashes in my garden. This dish is a great way to use them. Though the recipe calls for yellow summer squash, feel free to mix it up.
| 4 | yellow summer squash or mixed summer squashes, halved |
| 2 | zucchini, halved |
| 2 | tablespoons extra-virgin olive oil |
| 2 | Sea salt and freshly ground black pepper |
| ¼ | cup chopped fresh flat-leaf parsley |
| 2 | tablespoons fresh lime juice |
1. Preheat oven to 475°F.
2. To prepare squash and zucchini, brush with 2 tablespoons oil. Sprinkle with salt and pepper.
3. Arrange squash and zucchini cut-side down in a single layer on a rimmed baking sheet. Bake for 15 minutes, or until squash and zucchini are tender and lightly browned, turning after 7 minutes.
4. Combine parsley, lime juice, ¼ teaspoon salt and ¼ teaspoon pepper.
5. Sprinkle parsley mixture over the squash. Serve right away.
SERVES 4
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 22 MINUTES
My friends just gobble these up. They are light, delicious, and good for you—so make extra!
| 1 | pound zucchini (2 medium), coarsely grated |
| 1 | teaspoon coarse sea salt |
| ¼ | cup water |
| 2 | scallions, finely chopped |
| ½ | cup spelt or garbanzo flour |
| ¼ | teaspoon freshly ground pepper |
| ½ | cup canola oil |
1. Place zucchini in a colander set in the sink and toss with salt; let drain 10 minutes. Press out as much liquid as possible.
2. In a large bowl, combine water, zucchini, scallions, flour, and pepper.
3. Heat oil in a large skillet over medium heat.
4. Cook fritters in two batches. Drop 6 mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 2 to 3 minutes.
5. Transfer fritters to a paper-towel-lined plate and sprinkle with salt. Repeat with remaining batter.
SERVES 6–9
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 50 MINUTES
I’m not big on meat substitutes, but I love these pot pies.
FOR FILLING:
| 2 | tablespoons olive oil plus more for the pan |
| 2 | cups diced eggplant |
| 1 | 8-ounce package tempeh, cut into ½-inch cubes |
| 1 | small yellow onion, chopped |
| 1 | stalk celery, thinly chopped |
| 2 | tablespoons balsamic vinegar |
| 1 | (15-ounce) can tomato sauce |
| ½ | teaspoon red pepper flakes |
| Sea salt and freshly ground pepper to taste |
FOR BISCUIT DOUGH:
1 |
cups all-purpose flour |
| 1 | tablespoon baking powder |
| ½ | teaspoon salt |
|
cup hemp milk |
|
cup Earth Balance “butter,” melted or canola oil |
1. Preheat oven to 425°F.
2. Coat four to six individual ramekins with oil and set aside. You can also use a 9-inch square pan or a rectangular pan.
3. To make filling, steam eggplant and tempeh for 10 to 15 minutes, until eggplant is soft and translucent.
4. At the same time, add olive oil to a large-size sauté pan and cook onion and celery until soft, 3 to 5 minutes.
5. Add vinegar and sauté for 1 minute.
6. Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.
7. Prepare the biscuit dough. Place flour, baking powder, and salt in a mixing bowl and stir together.
8. Pour in hemp milk and Earth Balance “butter” or canola oil, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.
9. Remove sauté pan from heat and season with salt and pepper to taste.
10. Divide filling evenly among prepared ramekins or transfer into baking pan.
11. Drop dough by small spoonfuls on top of each ramekin.
12. Carefully spread dough with back of a spoon, so it evenly covers filling.
13. Bake pot pies until crust is golden, about 15 minutes. Serve hot.
