I have never cooked cucumbers before! The cucumber slices in this stir-fry were quickly sautéed until just crisp tender- great. I also loved the seasonings in the finished dish.
This recipe was adapted from Bon Appétit, contributed by Christina Chaey. I used my largest skillet (14-inch) but would use a 12-inch next time. I don’t have a 14-inch splatter screen and I made quite a mess. It was worth it.
Yield: Serves 3 to 4
1 large English/European cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/2-inch thick (I used a melon baller to remove the seeds)
1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal), plus more
2 T oyster sauce
2 T soy sauce (I used Trader Joe’s light soy sauce)
2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry (I used dry sherry)
This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.
Yield: Serves 6
1/3 cup (5 T) extra-virgin olive oil
2 sprigs rosemary
8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
1/4 cup dry white wine
16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
3/4 cup freshly grated Parmesan, divided
freshly ground black pepper
3 T unsalted butter
Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.
This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.
The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!
2 tablespoons coconut oil
1 medium yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups white rice, such as jasmine rice (I used Basmati rice)
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
1 lime, zested, then sliced into wedges for serving
1 cup fresh basil leaves, torn or chiffonade, plus more for garnish
In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
Add the rice and sauté for another minute.
Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
Remove from the heat and stir in the lime zest and basil; season to taste with salt.
Serve immediately with lime wedges and topped with more basil.
I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.
I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.
Yield: Serves 4
1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
2 to 4 large garlic cloves, unpeeled
4 cups (2 pints) cherry or grape tomatoes
1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
freshly ground black pepper
1 T freshly squeezed lemon juice
2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
1 cup basil leaves, large leaves torn
2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
Line a rimmed sheet pan with parchment paper.
Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
Divide among plates and drizzle with a little more oil, if desired.
This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.
Yield: one 9-inch cake
1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
finely grated lemon zest from 1 large lemon
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
cinnamon, for dusting, optional
Confectioners’ sugar, for dusting
Heat oven to 375 degrees, preferably on convection.
Butter a 9-inch round cake pan. (or coat with cooking oil spray)
In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
Add dry ingredients to egg mixture and mix until just combined.
Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.
I have a couple more dishes featuring sweet summer corn to share. This quick stir-fry was perfect to serve after a busy day outside. After prepping the ingredients in advance, it was fully prepared in the time that it took for the rice to cook.
This recipe was (slightly) adapted from Bon Appétit, contributed by Chris Morocco. The original recipe notes that peppers, peas, mushrooms, or summer squash could be substituted for the fresh corn. Great!
Yield: Serves 4
3 T oyster sauce
1 T unseasoned rice vinegar
1 tsp toasted sesame oil
4 to 5 skinless, boneless chicken thighs (about 1 lb), cut into 1-inch pieces
My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )
The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.
1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
1 can diced green chilies (I used Trader Joe’s mild green chilies)
ground cumin, to taste
3/4 to 1 cup grated cheddar cheese (mild or sharp)
tortilla chips (and/or other corn chips), for serving
Begin by heating the refried beans in a small pan over medium-low heat.
Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
Sprinkle the shredded cheddar evenly over the top.
Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
Top with a generous layer of Pico de Gallo.
Sprinkle chopped black olives over the top, if using.
Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.