September 1, 2014 by Meg G.
There’s nothing we love more than our Saturday morning ritual of strolling to the Farmer’s Market, yard sales, and our favorite bakery and coffee shop: Seven Stars. It reminds us how much we love our community, our neighborhood, and the local food movement here in Rhode Island. And, you know, SUMMER!
Before we transition into brisker mornings and cool, evening walks I wanted to share some of our favorite summer recipes. They all center around fresh, organic, locally-grown produce at the peak of its flavor. Summer cooking doesn’t need to be complicated – simple, fresh ingredients will do all the work for you!
Galettes, Two Ways
We tried our hand at the galette this summer, with fantastic results! A galette is a simple, rustic meal that lands somewhere between a pie and a tart and looks WAY more difficult and impressive than it is. We made two this summer – a savory and a sweet – both from the great Smitten Kitchen.
Tomato, Corn, and Zucchini Galette – from Smitten Kitchen
Isn’t it totally gorgeous?! There is literally no seasoning, aside from a touch of salt. The corn, tomatoes, and zucchini all shine in this flaky, golden crust.
Blueberry Galette with Streusel Topping – inspired by Smitten Kitchen
For a dessert version, simply find the freshest berries you can and add some sugar, cornstarch, and lemon juice.
We added a simple streusel topping, for just a bit more sweet-crunch. Just combine 1/2 cup each of brown sugar, white sugar, and softened butter along with 2/3 cup white flour and 2 teaspoons of cinnamon and sprinkle on top before baking. You’ll have more than you need, but it will keep in an airtight container in the fridge for a few days for your next baking project. We brought this dish to a potluck and it literally disappeared in a matter of minutes!
Tacos, Tacos, and More Tacos
Taco Zucchini Boats – via Oh My Veggies
Who doesn’t love a zucchini boat?! These little guys from Oh My Veggies are packed with all of the regular taco fixings, substituting crumbled tempeh for ground beef. These are smoky, cheesy, and pack a bit of heat. Plus, they swap out the carbs for fresh zucchini.
Smoky Chipotle Tofu Tacos with Husk Cherry Salsa – inspired by Ricotta and Radishes
Husk cherries (also known as ground cherries) resemble smaller tomatillos and have a sweet, almost apply flavor to them. Paired with some cherry tomatoes, cilantro, lime juice, and scallions and you’ve got a lovely, fresh salsa.
Spicy, Grilled Tempeh Tacos with Peach & Corn Salsa – via Whole Foods
Look at those strips of marinated deliciousness!
These tofu tacos have a smoky, spicy flavor from the chipotle, chili marinade. Just whip it up and let them get all flavored-up for a few hours before throwing them on the grill or in your skillet. We paired these with some raw yellow pepper, fresh mozzarella, and topped them with a (very simple) peach and corn salsa.
Peach and Corn Salsa – from Small World Supper Club
- one ear of corn, cut off the cob and pan fried for a few minutes
- one peach, cut into bite-sized pieces
- one tomato, diced
- handful of fresh cilantro, cut
- salt and pepper to taste
- juice of about 1/4 to 1/2 lemon
Combine in a small bowl. (It’s as simple as that!)
Tacos and fresh fruit salsa…where have you been all my life?!
What have you been cooking this summer?