Melon with Chili and Lime

It’s melon season and whether you’re thinking snacks for a day on the water or a refreshing summer dessert this typical Mexican street food is just the thing. And it couldn’t be easier…just combine some cut melon, fresh lime juice, a pinch of salt, and some chili powder. Chopped cilantro is optional.

It may be September but summer isn’t over yet.

Lamb Chops with Tomatoes and Parsley

Drum roll please…peak tomato season is here! And for lovers of all things simple and easy it doesn’t get any better, like these lamb chops with tomatoes and parsley. Before you even light the grill toss your bite sized tomato chunks with a bit of parsley and plenty of kosher salt and your best extra virgin olive oil. The longer you let that sit the more tomato juice you’ll find at the bottom of your bowl. Be sure to serve your chops with some rice or grilled bread so you don’t take a chance spilling any of the luscious juices when you tip the plate to your mouth at meal’s end.

Cucumber Cocktail

Overrun with cucumbers? It’s much more fun to drink than eat them and this cocktail tastes equally refreshing with vodka, gin, or white rum. Peel and cut a couple of large cucumbers into small chunks then puree them in a food processor or with a stick blender. Line a strainer with cheese cloth or a coffee filter and drain the cucumber juice into a bowl by pressing down on the pureed solids.

Squeeze a half a lime and a tablespoon of sugar into the bowl of juice and stir until the sugar dissolves. Chill before serving. Some chopped mint would make it even more refreshing…just the thing to cool you down on a hot summer afternoon.

Asian Squid Salad

Just had my first local corn of the season and it was incredible, cut off the cob it added just the right amount of sweetness to this flavorful summer salad. Start by tossing about a pound of squid with some oil and salt then cooking it in a hot pan or on the barbecue before setting aside.

For the dressing mix together the juice of one lime, a few tablespoons of rice wine vinegar, a few teaspoons of sesame oil, a tablespoon each of chili paste and sugar, and a teaspoon of salt. Cut the cooked squid into small pieces and combine with an ear of corn, four cups of chopped cabbage, a medium hot chopped pepper, some halved Sungold or cherry tomatoes, and a half a cup each of chopped mint, cilantro, and scallions.

Before serving toss with the dressing and a half a cup of finely chopped salted peanuts, add more rice vinegar and salt if needed.

Grilled Chicken with Tahini Sauce

I always have a can of tahini in the fridge for hummus, salad dressings, and this tangy sauce that makes an ordinary piece of grilled chicken into something special. Whisk together or food process a half cup of tahini, the juice of one lemon, and a quarter cup of hot water until smooth then salt to taste. Minced garlic or cayenne pepper are optional. It’s August…more time at the river, less time in the kitchen.

Shred an Egg

Sungold tomatoes, beans, cucumbers, lettuce, potatoes, carrots, scallions, and the list goes on…summer salad season is here. And no matter what vegetables you’re using your salad will be way better topped with a shredded hard-boiled egg.

Cover your eggs with cold water, bring to a boil, cover, then remove from the heat and let sit for eleven minutes before transferring to a bowl of cold water. Once peeled shred the eggs with a box grater or force them through the mesh of a wire ladle, spread on your salad and top with salt.

It goes without saying that local eggs taste best.

Black Bean and Corn Burger

Give this veggie burger a try, unlike many I’ve had it’s loaded with flavor and holds its shape in the bun. Start by sautéing a small onion and a couple of garlic cloves until golden, about 8 minutes. Add a drained can of black beans, one and a half teaspoons of cumin powder, a half teaspoon of chili flakes, a teaspoon each of chili powder, smoked paprika and salt then continue to cook for another few minutes.

Transfer the bean mixture to a food processor and pulse until it’s mixed thoroughly, add a half a cup of panko and pulse once or twice more. Scoop the mixture into a large bowl and add another can of drained beans and a half a cup of corn. Mix well with your hands adding salt or more panko if needed. Form patties and bake at 350 for thirty minutes or pan fry in a bit of olive oil. If you’re daring you can cook them on the grill after refrigerating for at least half an hour.

Chili Mint Shrimp

The combination of the sour, spicy, and mint makes this an especially refreshing summer dish that can be prepared in less than ten minutes and be served hot or cold. Start by combining the juice of one lemon with a handful of chopped fresh mint in a bowl and set aside. Season your peeled shrimp with salt, pepper, and a spicy chili powder such as cayenne, Aleppo, or ancho.

Using a grill or cast iron pan on medium heat cook the shrimp for two minutes per side or until they’re just barely cooked through. Remove and toss immediately with the lemon juice then salt and pepper to taste.

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.