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Summer recipes you can serve as a meal or separately.
And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.
– F. Scott Fitzgerald, The Great Gatsby
Summer Corn Soup
- Yield: Serves 4–6 1x
Description
There are few things better than peak season produce — especially in the summer months. I believe wholeheartedly that in-season corn in its abundance should be enjoyed often, devotedly, and with the urgency of something that is not meant to last forever. Last summer I sprung for a $7 corn peeler (on Amazon) and have not looked back. While a knife can do the job just fine, this tool makes it easier and slightly less dangerous. There’s something about slowly cooking the whole kernels with butter in a pan that caramelizes the corn in a way you won’t find when eating it straight off the cob (which you should do as well). This soup takes that idea and multiplies it. You can make large batches of it to freeze if you need a friendly reminder of summer through the long winter months.
Ingredients
- 6 ears of fresh corn
- 3 Tbsps butter
- 1 medium yellow onion, diced
- 2 Yukon gold potatoes, diced
- Salt
- Crème fraîche for serving
Instructions
- Use a corn peeler or knife to cut the corn away from the cobs. Put the kernels in a bowl, and place the cobs in a pot with 6 cups of filtered water. Bring just to a boil before reducing down to a rapid simmer. Skim any scum that rises to the surface.
- Meanwhile, heat the butter in a heavy-bottom dutch oven or soup pot, and add the onion, potato, and a generous pinch of salt. Sauté slowly until the onion becomes translucent and the starch begins to release from the potatoes, about 20 minutes.
- Add the corn and continue to cook over a slightly higher heat, stirring occasionally. After about 20 more minutes, the corn should be releasing its sugars and browning slightly.
- Strain the corn-cob water into the corn and potato mixture, and bring just to a boil before returning down to a simmer. Once again, skim any scum that rises to the surface.
- Use an immersion blender or a regular blender to blend the soup until smooth. Add more salt to taste. Simmer for at least another hour if not all afternoon. Serve with a dollop of crème fraîche.
Make It Vegan
Use coconut oil instead of butter and skip the crème fraîche to make this recipe dairy free and vegan. Much of the creaminess is from the corn and potatoes — not the butter.
Refrigerator Pasta
- Yield: Serves 6–8 as a side 1x
Description
Last summer I was at the beach with an Italian friend who, after a nice long swim, proceeded to pull a giant lidded bowl of cold pasta out of her bag and eat it. She called it pasta fredda or cold pasta, and described a very simple recipe: a bit of olive oil, cubed cheese, and tomato. I went home immediately, made a version of my own, and have not stopped making it since. It can be made ahead and doesn’t lose its luster in the fridge. You can serve this to a crowd in one sitting or keep it in the fridge to feed your family over the course of a few days. We keep it on heavy rotation in the summer months when tomato and basil are plenty, and it’s often too hot to cook dinner.
Ingredients
The pesto
- 2 bunches fresh basil leaves
- 2-6 garlic cloves (optional)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1/2 cup pistachios or almonds (optional)
- Hunk of Parmesan (optional)
- Salt and black pepper to taste
The pasta
Instructions
- Make the pesto by putting all of the ingredients in a food processor or high-powered blender and whizzing together until smooth. Adjust seasoning to taste. Set aside in the fridge.
- Prepare the pasta according to package directions just beyond al dente, strain, and toss in a bowl with the olive oil and a bit of salt until fully coated. Stir in the homemade pesto, tomatoes, and cubed cheese. Add any other ingredients you like (see notes). Set in the fridge to cool completely before eating.
Notes
- Choose a small pasta that can be coated inside and out or all around with the sauce. Be sure to toss in oil as soon as it comes out of the water to prevent sticking.
- A pasta dish like this can take on many canned and jarred pantry staples such as pitted olives, tuna, preserved artichokes or peppers, beans, and nuts.
- Other wonderful options for cheese would be ricotta salata, fresh mozzarella, feta, or even a crumbled gorgonzola for more of a punch.
- Don’t be afraid to highlight your favorite summer produce here such as corn, cucumber, cooked zucchini, or string beans.
Dress It Up or Down
In Trapan, on Sicily’s western coast, pesto is commonly made with tomatoes, almonds, garlic, Parmesan, and a bit of basil. It’s a delicious twist on the pesto we all know and would pair well with pasta fredda. Skip the pesto altogether and create a simple dressing by salting the cut tomatoes and leaving to marinate for about 20 minutes. Add some more olive oil and lemon if you want, and you’ll have a very simple and delicious dressing for the pasta.
Sun-Kissed Summer Salad
- Yield: Serves 6–8 1x
Description
I’m going to let you in on the secret to making a delicious summer salad: tomatoes and salt. There’s tomatoes and then there’s tomatoes — the ones that grow sweet in the dog day afternoons, are plucked warm off the vine, and then make their way onto our plates juicy and dripping with high-summer magic. Start with those tomatoes, slice them with salt and let the salt pull the sugar-umami flavors out, and that is essentially the base for your salad dressing.
Ingredients
Instructions
- Set the cut tomatoes in a bowl and toss with salt: Start with 1/2 teaspoon or a generous pinch and add more if needed. Leave to “marinate” while you build the rest of the salad.
- In a big salad bowl, add the string beans, red onion, cucumber, corn, and parsley. Feel free to add any other seasonal veggies you have on hand. Top with a healthy glug of olive oil, the garlic, if using, and a bit of lemon juice to taste. Add the tomatoes and more salt to taste. Toss until everything is coated and well-mixed.
Notes
Add protein to this salad by mixing in crispy tempeh, beans, boiled eggs, or tinned fish.
Upcycled Bread Strawberry Shortcake
- Yield: Serves 6–8 1x
Description
This recipe transforms aging or stale bread into a decadent make-ahead cake that is served with freshly whipped cream and juicy macerated strawberries. The result is a semi-homemade summertime dessert that is guaranteed to impress.
Ingredients
- 3 Tbsps butter, plus more for greasing the pan
- 3 cups milk
- 3 cups heavy cream, divided
- ~1 cup sugar, divided
- 8 cups cubed stale bread
- 4 eggs
- 1 tsp vanilla extract
- Salt
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease a 9-inch-square baking pan with butter. Warm the butter in a saucepan with the milk, 1 cup cream, and 1/3 cup of sugar just long enough to melt the butter and sugar. Set aside to cool.
- Place the cubed bread in a large bowl. Once the milk mixture has cooled, beat the eggs, vanilla, and a pinch of salt into the mixture and pour over the bread. Leave this to soak for 10 to 15 minutes or until the bread has fully absorbed the mixture.
- Turn the bread-custard mixture into the greased pan and top with another 1/3 cup of sugar. Set in the oven to cook for 30 to 45 minutes or until the custard is set and the cake is an appealing golden brown color.
- While the cake is baking, slice the strawberries and toss with 2 tablespoons (more or less) of sugar. The cake and the strawberries can both be prepared a day ahead and served cold. You can also serve the cake warm out of the oven if you prefer.
- Before serving, whip 2 cups of heavy cream and an optional 2 tablespoons of sugar until soft peaks form. Spoon out a generous piece of the bread cake, top with macerated strawberries, and a heaping scoop of freshly whipped cream.
