There’s so much to love about summer – yes – even this year. We enjoy all of the bountiful produce that’s available, the long lazy days, and entire meals cooked on the grill.
Here are some of our favorite summer recipes:
Use summer’s favorite fruit (yep, fruit) as a condiment on grilled meats, warm grilled bread, or in a sandwich.
- 1 tsp extra virgin olive oil
- 1 TBSP shallots, minced
- ½ tsp garlic, minced
- ¾ C tomato, small dice
- 2 TBSP water
- 1 TBSP balsamic vinegar
- Sea salt to taste
- Freshly ground black pepper to taste (or replace with dried red pepper for some kick)
Heat a small skillet over medium heat. Add oil to the pan and spread around. Sauté shallots until softened, add garlic, tomato, water, vinegar and a pinch of salt. Simmer until liquid is almost gone. Season with salt and pepper to taste.
We love this concoction for its versatility. You can marinate fish, chicken, pork, beef, even veggies. Change it up to suit your taste by adding some extra garlic or hot sauce to kick it up.
- 8 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp oregano, dried
- 6 oz sour orange juice
Spread the garlic on your cutting board. Top with the salt and, using the edge of your knife, rub the salt and garlic together to create a paste.
Add garlic/salt paste to pepper and oregano and mash together with a mortar and pestle if you have one. Stir in sour orange juice. Let sit at room temperature for at least 30 minutes to allow flavors to meld.
A warm grill transforms cold, ripe fruit into a perfect summertime dessert. Use ripe peaches, nectarines, plums, or pineapple.
- For the stone fruit, cut in half and remove the pit. For pineapple, remove the leafy top and skin. Slice into ½” thick rounds.
- Grill fruit and place on a platter. Drizzle with a little honey if desired.
Serve with ice cream, graham crackers, or just enjoy as they are.