Seasonal Recipe Favorites: Summer Delights

Summer is finally here and, as always, it’s the busy season on Fishers Island. Whether you’re working hard or playing hard, you want to be sure to eat well, too, and enjoy all the fresh flavors of summer’s best fruits and vegetables. This season’s recipes provide a mixture of quick dishes for hurried cooking plus a few for when you can take your time and enjoy the creative process.

This Lentil Salad, filled with lots of fresh herbs, avocado and cherry tomatoes, makes a healthy and tasty dish to bring along to a potluck supper or to enjoy for weekend lunch. (Be sure to add the avocados just before serving so they don’t brown.) This Summer Farro Salad is a grain salad that does well as a side to any protein you make for dinner, and the leftovers provide a great quick lunch. Regardless of when you eat it, the recipe can be made in advance.

Summer Corn Pasta

Fresh spring rolls with rice paper wrappers are fun to eat but admittedly time-consuming to prepare. So, a Fresh Spring Roll Salad with all the components is the perfect compromise. After you’ve got everything chopped and the peanut sauce made, ­all you have to do is toss.

Fresh sweet corn is synonymous with summer on the New England coastline. Once you’ve enjoyed your corn and lobsters or everyone’s favorite Corn and Black Bean Salad, try this super simple Summer Corn Pasta with the unexpected but mouthwatering addition of fresh ginger.

When it’s time for dinner with company, try Baked Feta with Cherry Tomatoes served alongside Chicken Souvlaki kabobs. The chicken recipe calls for oven broiling but obviously for summertime you can toss those herb-marinated kabobs right on the grill.

This easy summer dish for Grilled Scallops with fresh Mediterranean-Style Tomato Salsa is ready in 20 minutes for a quick, flavorful meal that you can easily cut in half and serve for two or double to serve eight.

Come August, when ripe tomatoes and eggplant are aplenty, make Tomato and Eggplant Compote, which is offered here with salmon as an easy sheet-pan supper. If you know it’s going to be a hot one, make the compote in the morning and then simply grill the salmon (or any other protein you desire) for dinner that night.

If you’re looking for something to jazz up the simplest of summertime meals—say grilled planks of zucchini with chicken or fish—turn to one of my favorite sauces: Romesco Sauce. It’s a traditional Catalonian sauce usually served with fish, but I find it goes with just about anything savory. It’s made with roasted red peppers, nuts (or for my nut-allergic friends, substitute sunflower seeds), olive oil and fresh herbs with an added depth of flavor from smoked paprika. The ingredients all whip up together in a blender so it’s ready in minutes.

Peach Raspberry Galette

For dessert, double down on the berries with Strawberries in Raspberry Sauce with Crème Fraîche, which you can serve elegantly as parfaits in individual glasses—or offer it no-fuss, family-style in three separate bowls for everyone to serve themselves. This Peach Raspberry Galette comes together quickly with an easy food-processor dough—then you simply roll out the free-form crust, place on a sheet pan, add fruit and bake. And for the baker in the house, this moist Lemon Pound Cake is the dessert to share with family and friends—just be sure to save yourself an extra slice for breakfast.

Lastly, embrace fresh summer berries and lively mint in the Garden Spritz cocktail for a toast to summer. May we all find the time to slow down and truly enjoy it!

Garden Spritz, Photo credit: ChipRiegel.com

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

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