This is an especially flavorful dish that’s perfect for the end of summer when the evenings are beginning to cool but you’re still swimming in summer produce. At first glance it may seem that there are a lot of components. However the timing for all of them flows really well, so as soon as you finish one, you move on to the next, and they all end up being ready within the same window. The polenta will need to be stirred periodically throughout the prep time, but otherwise each task is pretty self contained.
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Corn Zucchini and Black Bean Tacos with Tomatillo Salsa
Corn and zucchini are one of my favorite summer pairings. Topped with a generous serving of tomatillo salsa and feta cheese, these tacos make a delicious summer meal. This recipe serves 2 but can easily be scaled up to serve more.
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Tomatillo Salsa
This salsa is vibrant and delicious. Eat it on tacos, drizzled over grilled pork or chicken, or with some homemade tortilla chips.
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Corn and Zucchini Galette
This recipe is great for early summer, before any tomatoes have arrived at the markets! The flaky pastry dough is rich and this galette is best served alongside a fresh salad.
If you already have the dough made (and I would recommend always making one or two extra because they freeze beautifully), then this requires very little hands-on time. I love to make galettes when having people over for dinner – all the work can be done well before anyone arrives.
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Basil Vinaigrette
This is a delicious dressing in the summertime when basil is abundant. The walnut oil adds depth to the flavors and I love its addition here. However if you don’t have walnut oil but you do have a giant pile of basil, olive oil will also work.
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Strawberry Arugula Salad with Basil and Feta
Strawberries and basil is such a summery and satisfying combination of flavors. If you can, try and find local strawberries to buy. The ones found in the grocery stores are bred to be able to travel and aren’t as tender or flavorful as what you can find at your local stand. If you do find yourself in front of the strawberry section at your grocery store, look for berries that are red, rather than white, at the top. These will be more likely to have been picked when close to ripe.
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Blueberry Pie
Blueberries are one of my favorite fruits to snack on. It can be hard to sacrifice so many to a pie but it’s always worth it. The lemon brings out the bright flavor of the berries and precooking half of the fruit helps the filling to thicken later once it cools. This pie can be made using either fresh or frozen blueberries but either way you should use fruit you know will be good.
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Peach Arugula and Farro Salad
Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
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Roasted Summer Veg and Potato Herb Salad
This herb and vegetable focused potato salad is a great addition to the summer table. I like to combine everything when the potatoes are hot, so that the goat cheese gets a little melty and coats everything. It makes for a slightly messier appearance, but a more balanced bite. I like the tang that the goat cheese adds but you could also use feta or leave the cheese out altogether. The dish will still come together just as well if the ingredients are at room temperature. This salad is delicious cold, making it a great dish to make up ahead of time or to share with friends at a BBQ. Either way, this is a dish best served outside. Enjoy!
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