WHAT I’M EATING THIS SUMMER: FRESH, BRIGHT PRODUCE-FILLED DISHES

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We’re only a few weeks into summer and I already feel behind so I created this What I’m Eating This Summer post to remedy that.

Now, I’m not behind on living the very best summer life I can–can’t stop, won’t stop–but I do feel like I haven’t cooked every type of produce from every single farmers market just yet. It’s early but I haven’t eaten a good summer tomato and I have yet to bite into a juicy, soft peach.

To make quick work of my neglect, I’m keeping a list of recipes to zoom through over the next two months. I just got my first tomatoes and peaches today so I’ll be staring down a salad made of the two as soon as possible. In addition, I’m brining and roasting carrots into hot dogs (yes, it works!) and topping them with sauerkraut and mustard.

If you feel behind, browse and bookmark some of the recipes below. And maybe think about attending this Adventure Dinner in Vermont (which promises to be filled with all the summer foods).

 

WHAT I’M EATING THIS SUMMER

 

WHAT I'M EATING THIS SUMMER

 

Peaches and Tomatoes with Burrata and Hot Sauce

Just got a grocery delivery of plenty of peaches and tomatoes to bury under a pile of hot sauce. No burrata for me–since I avoid dairy–but I won’t need it. Hmm, I may make some Almond Ricotta as a stand in. Recipe by Bon Appetit.

 

Green Gazpacho

This bright green soup–and really, any form of gazpacho–is on repeat in my kitchen. Thank you for the riff, Green Kitchen Stories.

 

WHAT I'M EATING THIS SUMMER

 

Easy Vegetable Nori Wraps

I keep wraps on hands for making a pile of vegetables feel like a filling sandwich. I prefer rice paper wrappers but nori gets all sorts of vitamins and minerals into your body and easily resembles sushi. Recipe by Hana Asbrink on Food52.

 

Watermelon Poke Recipe

This recipe could easily replace a fish-filled poke dish for me everyday. I like seeing fruit in far more savory applications. Recipe by Heidi Swanson of 101 Cookbooks.

 

WHAT I'M EATING THIS SUMMER

 

Honeydew and Fennel Salad with Basil

I love melon all summer long and, paired with fennel, it’s such a winner. Thinly slice that fennel with a mandolin to ensure it wilts under the dressing. I may try some dukkah spice blend on top, too. Recipe by Bon Appetit.

 

Too Hot to Eat Salad

I just got a fresh pile of raw peanuts delivered to roast, chop, and top all my fresh dishes. Lime and honey, in the dressing, is a winning combo so try it on every veg in the house. Recipe by Anna Jones.

 

WHAT I'M EATING THIS SUMMER

 

Grilled Brined Vegetables

I have been brining whole vegetables to make them (1) cook quicker and (2) way more flavorful on the other end. Slice this carrot into a bun and call it a Hot Carrot–it’s that good. Recipe by Bon Appetit.

 

Savory Rye Sandwich Cake

Did you hear? Sandwich cakes are the new cake. This one is beautiful and exactly what I want on a hot summer night. In Sweden (or anywhere). There’s a nifty video at the link, too. Recipe by Green Kitchen Stories.

 

WHAT I'M EATING THIS SUMMER

 

Plum Salad with Black Pepper and Parmesan

I like black pepper and other spices on my fruit. This one is way easy and may be equally nice with thin slabs of soft, salted tofu. Recipe by Bon Appetit.

 

Coconut Rice Noodles with Ginger and Turmeric

On hot days, when I’m existing in plenty of air conditioner, I like to make hot and spicy dishes. They typically cool you down when it’s boiling hot outside. Recipe by Bon Appetit.

 

WHAT I'M EATING THIS SUMMER

 

Hammered Mushrooms

I’m sliding these into a drippy tomato sandwich pronto. On white sandwich bread, I know it will taste a bit luxurious and somewhat like bacon, though so not. Recipe by Brooks Headley in GQ Magazine.

 

Spicy Pimenton Popcorn

Apparently, we’ve been making stovetop popcorn all wrong. Use more oil and get crispy, rich popcorn. Sign me up for that. Recipe by Jessica Koslow in The New York Times.

 

WHAT I'M EATING THIS SUMMER

 

Coffee BBQ Sauce

Spooning this on everything this summer. And dipping fried potatoes into it too. Recipe by How Sweet Eats on Tasty Kitchen.

 

Tembleque (Coconut Pudding)

I like coconut in the summer. It feels rich and light simultaneously. And this recipe by my friend Von Diaz is a great way to eat fresh coconut milk all summer long. You need to make the coconut milk though–but I won’t tell if you use the canned stuff. Recipe by Von Diaz featured in The New York Times.

 

WHAT I'M EATING THIS SUMMER

 

French Soda Recipes

Instead of cream, I use a thick cashew milk to make these sodas. Except I call them dessert. My favorite right now is filled with leftover roasted strawberry syrup, good old cashew milk, and bubble water. I float a few berries for fun, too. Recipe from Bellecour Restaurant in Bon Appetit.

 

Coconut Sugar Caramel Corn

I love finding new recipes to bring out the goodness of coconut sugar. I also love caramel corn. It’s a crunchy treat that reminds me of summer’s at open-air carnivals. Recipe by Jessica Koslow in The New York Times.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

Follow Maggie Battista here: InstagramTwitterFacebook, and Pinterest.

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