Grilled Salmon, Fennel, and Corn with Dill Butter
Adapted from www.brooklynsupper.com.
This is a stand-out summer meal, perfect for an evening when you have some time to spend firing up a grill (the actual cooking time is quite short though!).
4 ears corn, mostly shucked, with a layer or 2 of husk remaining
4 Tbs. butter, softened
1 Tbs. plus 1 tsp. minced fresh dill, divided
1 tsp. lemon zest
1 1/4 lb. salmon, sliced into 3/4-inch-thick fillets
2 bulbs fennel, trimmed leaving the core intact, sliced vertically into 1/4-inch-thick pieces
Directions: Place the corn in a large pot or basin and fill with cold water to soak. Slice one of the lemons into rounds and the other into wedges. Combine the butter, 1 tablespoon of the minced dill, lemon zest, and a pinch of salt in a large mixing bowl. Mix to incorporate. Transfer to a small bowl, cover and refrigerate.
Prepare a hot grill. Spread out the coals. Place the ears of corn on the grill, cooking for about 12 minutes, turning every few minutes to cook evenly. Remove the husks and place on a large serving platter.
Place the salmon and fennel on the grill and cook the salmon for 2-3 minutes per side, and the fennel for about 3 minutes per side, or until the edges of the fennel have turned deep golden brown. Add the salmon and fennel to the serving platter.
Set the lemon rounds on the grill and cook for 1-2 minutes per side, and place on the platter. Sprinkle everything with a pinch of salt and pepper, and the last teaspoon of fresh dill. Serve with lemon wedges, and enjoy the dill butter on both the corn and the salmon. Serves 4.
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Roasted Beet and Creamy Dill Cashew Cheese Sandwiches
Adapted from www.ohmyveggies.com.
Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.
4 beets, medium, scrubbed
1 Tbs. olive oil
2 Tbs. balsamic vinegar
1 c. raw cashews, soaked in water 4-8 hours, drained and rinsed
1/4 c. soy or almond milk, plain, unsweetened
1 Tbs. lemon juice
1 clove garlic
1/2 c. finely chopped fresh dill
8 slices sandwich bread, toasted if you like
1 small red onion, thinly sliced
Directions: Preheat oven to 400ºF. Rub the beets with olive oil and wrap them all together in a packet of aluminum foil. Set in a small baking dish, and bake about 1 hour, until the beets are easily pierced with a fork. Remove from oven, unwrap from the foil, and let sit until cool enough to handle. When cool, rub the beets to remove the skins. Slice beets into 1/4-inch thick slices and place in a medium bowl. Toss with the balsamic vinegar and a sprinkle of salt and pepper.
Combine the cashews, milk, lemon juice, and garlic in the bowl of a food processor fitted with a steel blade. Pulse until smooth, thinning with a little more milk if needed. Season to taste with salt and pepper, then transfer to a large mixing bowl. Fold in the dill. Taste, and adjust seasoning if needed.
Spread 4 slices of bread with a layer of creamy cashew dill cheese, then top roasted beets, lettuce leaves, and sliced onion. Top with the remaining sliced bread, slice in half, and serve. Makes 4 sandwiches.
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Baked Egg with Tomato and Dill
Adapted from www.fortheloveofcooking.com.
This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.
1/2 tomato, diced
1/2 tsp. chopped fresh dill
1 Tbs. milk or cream
Directions: Preheat oven to 350ºF. Coat a small ramekin with olive oil. Crack the egg into the ramekin, leaving the yolk whole. Sprinkle the diced tomato and dill on top, add the milk, and season with salt and pepper. Set on a baking sheet and cook for 5 minutes. Turn the oven on to broil, then broil for an additional 5 minutes, or until the white is set and the yolk is done to your liking. Remove from oven and serve hot. Makes 1 serving.
Star Recommends: Jean-Baptiste Adam Cremant d’Alsace Brut Rose—Aromas of currant and red fruit. A team of fine bubbles caresses the palate.
Steak Tacos with Radish-Cilantro Salsa
Adapted from www.bonappetit.com.
These tacos take just minutes to prepare, and they’re packed with flavor.The easy radish salsa is peppery and crunchy.
2 Tbs. vegetable oil, divided
1 lb. skirt or flank steak
1/2 c. fresh cilantro, divided
4 radishes, trimmed, chopped
4 scallions, trimmed, white and light-green parts only, thinly sliced
1/2 jalapeño, seeds removed (if desired), minced
2 Tbs. lime juice
8 corn tortillas, warm
2 oz. Cotija cheese, crumbled
Directions: In a large skillet over a medium flame, heat 1 tablespoon of the vegetable oil. Sprinkle the steak with salt and pepper, and cook in the skillet for about 5 minutes per side for medium-rare. Remove from skillet and let rest for 5 minutes.
Combine the radishes, scallions, jalapeño, lime juice, and last tablespoon of oil in a medium bowl. Chop half of the cilantro and fold it into the radish salsa. Season to taste with salt and pepper.
Slice the steak into strips, and serve on warm tortillas with the radish salsa, cheese, and the remaining cilantro. Serves 4.
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Roast Chicken with Radishes
Adapted from Cooking for Jeffrey by Ina Garten.
With lemon, thyme, and radishes, this roasted chicken is tender, comforting, and far from boring.
1 roasting chicken, about 4-4 1/2 pounds, washed and dried very well
1 lemon, quartered
5 sprigs fresh thyme
1 1/2 lbs. radishes, scrubbed, trimmed, dried well, cut in half or quartered if very large
3 Tbs. unsalted butter, melted
Directions: Preheat oven to 425ºF. Set the chicken in a small roasting pan and season the cavity with salt and pepper. Add the lemon and thyme to the cavity. Arrange the radishes around the chicken in the bottom of the pan.
Brush chicken and radishes with melted butter, and season with more salt and pepper. Roast for at least 1 1/2 hours, until the juices run clear. Remove from oven and cover loosely with a sheet of aluminum foil; let rest for 10 minutes. Carve, then serve with roasted radishes and pan juices. Serves 4.
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White Bean and Beauty Heart Radish Salad
Adapted from www.epicurious.com.
This hearty salad is much more than the sum of its parts, and happens to be beautiful too. A great accompaniment to anything from the grill.
3/4 c. olive oil
2 Tbs. capers, drained and rinsed
2 c. packed flat-leaf parsley leaves, divided
1/4 c. fresh lemon juice
2 15 oz. cans cannellini beans, rinsed
3/4 c. oil-cured black olives, pitted, sliced in half
1 bunch beauty heart radishes, trimmed, sliced into thin wedges
2 scallions, trimmed, thinly sliced
Directions: Use a blender to make a coarse puree of the olive oil, capers, and 1 cup of the parsley. Transfer to a large bowl, then stir in the lemon juice and some salt and pepper to taste. Add the beans and olives and toss to coat. Transfer to a serving dish and top with the radishes, remaining parsley, and scallions. Serve at once, or chill for up to 4 hours. 6 servings.
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Blueberry Lemon Poppy Seed Scones
Adapted from www.halfbakedharvest.com.
Lemon and blueberries seem made for each other; and these buttery, flakey scones are a perfect way to enjoy them. And they only take about a half hour to make!
2 1/2 c. all-purpose flour
2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
8 Tbs. unsalted butter, cold, grated on a box grater, plus 2 Tbs. melted butter
1 egg, beaten
3/4 c. buttermilk (or coconut milk, or regular milk), plus a little more for brushing
1 Tbs. plus 1/2 tsp. vanilla extract, divided
1 1/2 c. fresh blueberries, rinsed
1 Tbs. lemon zest, divided
1/2 c. powdered sugar
1/4 c. lemon juice
2 Tbs. poppy seeds
Directions: Preheat oven to 400ºF. Line two rimmed baking sheets with parchment.
Combine the flour, sugar, baking powder and salt in a large mixing bowl. Add the grated butter, and toss to incorporate. Stir in the egg, buttermilk, and 1 tablespoon vanilla extract until just combined, and be careful not to overmix. Fold in the blueberries and half of the lemon zest.
Turn the dough onto a lightly floured surface and gently pat it into a square about 1 inch thick. Slice the dough into 12 squares, then arrange them onto the baking sheets about 2 inches apart. Brush the scones with more buttermilk.
Bake 15-18 minutes, rotating the baking sheets after 8 minutes, until the scones are golden brown.
In a small bowl, whisk together the powdered sugar, lemon juice, melted butter and 1/2 teaspoon vanilla extract. Stir in the remaining lemon zest and the poppy seeds.
Let the scones cool a few minutes, then glaze with spoonfuls of lemon poppy seed glaze. Serve while still warm. Makes 12 scones.
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Blueberry-Coconut Ice Cream
Adapted from www.eyecandypopper.com.
If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender.
1 can coconut milk (full fat)
1 1/2 c. fresh blueberries, rinsed
3 Tbs. maple syrup
Directions: Combine all ingredients in the pitcher of a blender (or in a bowl, and use an immersion blender). Blend on high for 45-60 seconds, until very smooth, ideally creating lots of bubbles in the process. Transfer the mixture to a freezer-safe container and freeze for 3-4 hours, or overnight.
If it’s frozen solid, let sit at room temperature for 20-30 minutes to soften. Scoop into bowls, and enjoy with any favorite toppings. Makes 4 servings.
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Blueberries with Maple Cream
Adapted from www.marthastewart.com.
Summer’s tastiest blueberries are elevated with an out-of-the-ordinary whipped cream.
3 c. fresh blueberries, rinsed, picked over
1/4 c. packed light brown sugar
1 tsp. lemon zest
3 Tbs. lemon juice
3/4 c. heavy cream
1/4 c. sour cream
1/4 c. maple syrup
Directions: Combine the blueberries, brown sugar, lemon zest and lemon juice in a medium bowl.
Combine the heavy cream and sour cream in a large bowl, and use an electric mixer on high speed (or a whisk and some elbow grease) until soft peaks form. While whipping, drizzle in the maple syrup, and continue to whip until the maple cream is thick and velvety.
Serve the berries in bowls with dollops of the maple cream. Serves 6.
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