Garlic Butter

No surprise that July 4th ranks as the number one grilling day of the year? So whether you’re grilling, meat, chicken, fish, or veggies finishing them off with some garlic butter is an easy upgrade for your holiday bbq. It also helps that you can prepare it several days ahead of time.

Using a food processor, mixer, or large fork combine a slightly softened stick of butter, three finely chopped garlic cloves, and kosher salt and pepper to taste. Once smooth, cover and refrigerate. Before serving let it sit at room temperature for a couple of hours so you can spread it easily over your grilled food with a spatula.

Have a tasty 4th!

Feta Radish Watercress Bruschetta

One of the early stand outs thus far at the farmer’s market have been the radishes, they’re so perfectly sweet, peppery, and crunchy that I end up eating half a bunch before I even get home. And if you’re looking for an easy last minute snack or appetizer they’re amazing paired with some feta and watercress.

There are five elements to this bruschetta, grilled bread, thinly sliced room temperature feta, shaved radish, watercress leaves, and extra virgin olive oil. The coarse salt goes without saying. To get your bread brown and crispy heat a large pan over medium heat then add a generous pour of olive oil just before laying the baguette slices in the pan. Give them about two minutes per side.

While they’re still warm layer them with the feta, radish slices, watercress, a drizzle of your best olive oil and coarse salt to taste. Summer is here, and that means every week at the farmer’s market gets better and better.

Seared Tuna with Smoked Paprika Vinaigrette

You could put this smoked paprika vinaigrette on anything and it would taste great…and I do. In a mason jar combine a cup of extra virgin olive oil, five teaspoons of smoked paprika, a tablespoon of Dijon, an eighth of a cup of red wine vinegar, a splash of balsamic vinegar, two minced garlic cloves, a small minced shallot, and kosher salt and pepper to taste. Shake vigorously.

Rub a thick tuna steak with a little bit of olive oil then season liberally with black pepper. On a super-hot grill or cast iron pan sear the tuna steak for a couple of minutes per side making sure to keep the center raw. Then with a sharp knife cut it into quarter inch slices and top with a generous spoonful of the vinaigrette.

Steamed Mint Cauliflower

Now that the garden is in it’s time to hit the wild mint for some seasonal greens and more immediate gratification. And no need to fuss, the mint is perfect on its own.

Cut a head of cauliflower into florets then steam for approximately seven minutes or until it’s tender but still crunchy. Drain and immediately toss with a quarter cup of extra virgin olive oil, a large handful of chopped mint, and kosher salt and pepper to taste.

It’s a busy time of year, best to keep it simple and tasty.