Summer Recipes and a New Island Cookbook!
Happy summer! You’ll find plenty of inspiration for your summer cooking (plus three other seasons) thanks to the wonderful new Fishers Island Cookbook: Island Favorites from 2020, lovingly compiled by Staley Sednaoui to benefit the Island Community Center, IHP, and our Island website FishersIsland.net. This compilation of favorite recipes contributed by members of our island community is hot off the presses and a must-have for your cookbook shelf! If you haven’t purchased your copy yet, just swing by the Community Center to pick one up or visit this link to purchase one or more online.
To add to this summer’s celebratory flavor and cooking fervor, I’ve collected some additional recipes for you to enjoy, including this smooth, refreshing Andalusian Gazpacho for those steamy hot days. While it’s best to make this recipe with juicy ripe garden tomatoes, if you can’t wait until August the trick is to use a mix of fresh and canned whole peeled tomatoes.
Another recipe that capitalizes on smoky flavor is a tempting vegetarian dish, Eggplant Rollatini with Smoked Mozzarella Cream, filled with a savory quinoa stuffing.
Too hot to cook? Cold Asian Slaw with Chicken served two ways is the answer. Grill the chicken and once you create the slaw, use it as filling for fresh spring rolls served with a spicy soy dipping sauce.
For more summer grilling, here’s a tasty honey soy marinade for salmon, or, for those times when the blues are biting and the stripers are evading capture, try a citrus marinade for bluefish. This Ginger Chimichurri pairs beautifully with its accompanying miso honey marinated steaks, but the piquant green sauce plays well with chicken, fish and tofu, too.
Summer sides that can serve as a main course are always winners in my book, especially if you make enough for leftovers that can service a few lunchtime cravings. Try this Black Bean, Corn, Cherry Tomato and Zucchini Salad with Lemon Ginger Dressing or Green and White Bean Herb Salad. The ancient grain quinoa adds a healthy bite to Greek Quinoa Salad (and through this link you’ll find helpful suggestions for cooking and using quinoa plus ideas for other creative cold summer salads).
It’s not summer without potato salad and lately I’ve been enjoying this lighter version made with Greek yogurt: Tzatziki Potato Salad. By adding sliced kalamata olives to this recipe you’ll add more umami, which serves to enhance the overall flavors, plus they meld perfectly with the fresh dill and mint.
When it comes time for dessert, enjoy ripe summer peaches in this Southern rendition of Peach Cobbler where the topping slants more towards cookie rather than biscuit. If you’re up for a baking project and love peaches, try this tempting Cheesecake with Grilled Peaches.
If you just had a beach picnic and are stuck with a whole bunch of leftover graham crackers, here is the recipe for you! Try this Blueberry Lemon Ice Box Cake and, while you could make the “refrigerator” jam called for in the recipe, a jar of good store-bought blueberry jam would do just as well here. And lastly, for the chocolate lovers, this delicious recipe for Mexican Chocolate Fudge Pops employs a surprising ingredient that results in a creamy smooth texture, plus some spice to liven up the chocolate.
Enjoy these recipes—and, of course, all the other tempting recipes to be had in the new Fishers Island Cookbook!
Genie McPherson Trevor is the founding editor of Edible Rhody magazine, a quarterly food journal that celebrates the local, seasonal bounty of Rhode Island. Edible Rhody is a member of Edible Communities, the James Beard award-winning publishing group with over 80 local Edible magazines in print across the United States and Canada.
To subscribe to Edible Rhody, please visit www.ediblerhody.ediblecommunities.com