Classic Summer Recipes

This is the time of year when classic summer recipes come in handy. They make good use of the produce of the season, from zucchini to corn, from fresh fruit to fresh herbs. These are what make summer eating memorable.

Farms and farmer's markets are selling corn right now. Og course there is classic corn on the cob (made easier with an air fryer) but there's also the deliciou corn chowder which can be made now and then frozen for the colder weather. This is a creamy soup made with crispy bacon  which gives the fat to saute the onion. Potatoes and chicken broth are added to this along with flour mixed with milk and heavy cream. Three cups  of fresh corn along with a pound of Russet potatoes are added. A cup of white Cheddar cheese is added for more richness along with salt and pepper. It's a perfect soup to make on one of those rare cool summer days. Another classic using the ears is corn salad. This is made with fresh tomatoes from the garden, sliced cucumber and chopped red onion. Dress with a simple oil and red wine vinaigrette. Another summer staple is zucchini. Sliced zuccnini coils sauteed in a mix of butter and oil  infused with chopped garlic. This is a perfect side for any grilled meat. Also consider subbing in the squash for eggplant when you make ratatouille too.

Fresh herbs are in bloom right now. It's definitely time to create pesto, the basil sauce from Genoa. This is taking two cups of fresh basil and blending them with half a cup of  olive oil. You could add pine nuts or walnuts if you want but this may cause the sauce to become rancid quickly. Add some Parmesan before you serve it. What's pesto good on? Try it on any kind of pasta from spaghetti to ravioli.It's also good on gnocchi too but even better on grilled chicken and pork chops. MInt is in abundance right now. It can be used in everything from salads to cocktails and mocktails. A refreshing picnic side dish are peas with mint. You could also add a sqwueeze of lemon to this. Try a simple syrup infused with mint. THis is just cooking water and granulated sugar together. A cup of freshly picked leaves is added to this and then strained out. Of course fruit is being harvested right now. It's the time for crisps and crumbles with all sorts of buttery , sweet toppings over cooked blueberries and blackberries,. However  bake classic fruit  muffins chock full of these gems that also include peaches. These are a great breakfast treat, especially slathered with butter.

This is the season that begs for classic recipes from summers past. Use the bounty of the season to create memorable dishes. It's time to make culinary memories.

My Garden My Harvest

 It's more than exciting to have garden to table ingredients. There's something about heading out to the yard and picking the freshest veggies or herbs.  They elevate any recipe, bringing a bright freshness to the dish.

This is why I went crazy with buying veggies and herbs this past weekend. I have an old fashioned garden center located on the Paterson - Hawthorne  New Jersey border It  has everything from lovely hibiscus and roses to a cornucopia of veggies and herbs.

This wild looking creature is a tomato plant. I can't wait for it to fruit  and yield  yellow pear tomatoes.They looked like fun to grow and they were' different than the traditional red one. The taste will be tomato with a slight citrus-y tang. Definitely perfect for salads.

Every Northern Italian grows squash. The Piedmontese are known for their delicately battered and fried squash flowers. Yet there's also the plus of actual squash. It makes a great side, cut up in slices or coins and sauteed in a mix if garlic, butter and olive oil.

This regal gem is rosemary. It'll be great topping  focaccio bread along with being added to homemade tomato sauces.Rosemary adds a zingy earthy flavor to anything and it can also be sprinkled on pizza to enliven it and also added to viniagrette dressings for more flavor.

I love lavender., this pretty jewel pictured here. There's always a lavender soap or shampoo in my bath and my body mists have a lavender blend fragrance. Yes, you can use it for baking too. I may try my hand at making lavender shortbread fro a different kind of summer cookie. It can also be used to make tea with the buds being placed in a tea strainer. It's then put into hot water.

This kingly giant is mint. Mint is great for adding to tea.It can calm an upset stomach and soothe frazzled nerves. It's also perfect in savory recipes. It can be added to summer salads for a refreshing change or hot dishes like peas to give them some oomph. I 'm going to give pea mint dip a try for my summer barbecue. It'll go well with homemade pita chips.

This marigold is just wayyyyy too pretty to ignore. I love them in my garden. The ancient Romans used them instead of saffron to flavor dishes. I just think they're beautiful.

The garden will be bursting this summer. There's so much to try and use in yummy dishes, There will be a fresh flavor to all those classic recipes.