Summer Picnic: Two easy salads

Outdoor picnics in the summer are one of my favorite activities. Nice weather, good friends, an excuse to lazily drink bottles of chilled wine paired with cheese and baguette...what's not to love? However, in recognition that many hours of wine, rich cheese and thick bread can induce quite the calorie-laden food comma, I introduce to you Grilled Summer Vegetables and Danish Cucumber Salad to add some easy, reliable, light and healthy accompaniments for a wholesome picnic spread.

Proven to be tried and true favorites, I know these two recipes by heart. Grilled Summer Vegetables star all the hot seasonal produce right now; their natural goodness subtly sweetened with a balsamic-honey glaze. I discovered their best use last month: sandwiched in between baguette and cheese. Tear off a piece of baguette, top with grilled veggies, and finish with a thick creamy slice of brie cheese. The soft, buttery cheese will meld with the crunchy balsamic vegetables, and the vinaigrette will seep into the bread. Yum!

Danish Cucumber Salad is a truly refreshing salad that's a must for hot summer days. Cucumber rounds and fresh dill are tossed in a sweet cidery vinaigrette to give an almost pickled taste, and thinly sliced onions contribute a nice bite.  A dash of cayenne pepper creates a hint of spice in the cool, light dish.

Grilled Summer Vegetables

Ingredients:

any combination of the following vegetables, chopped into about 1 inch x 1 inch pieces:
onion, red pepper, eggplant, summer squash, zucchini, portobello mushroom, carrots

Vinaigrette:
equal parts quality balsamic vinegar and extra virgin olive oil
1/4 that quantity of honey (for example, 2 tbsp balsamic + 2 tbsp olive oil + 1 tbsp honey)
salt, pepper, thyme, rosemary

Make 1/4 cup vinaigrette for every 3 cups chopped vegetables

Directions:

1. Preheat oven to 425 degrees fahrenheit.

2. Line a large pan with tin foil, and spray with olive oil mister or cooking spray.  Add chopped vegetables to pan.
3. Whisk together vinaigrette in a small bowl. Pour evenly over vegetables in pan, and toss to coat.
4. Bake for 45 minutes, turning once in the middle, until vinaigrette thickens and caramelizes vegetables.

Danish Cucumber Salad

Ingredients:

2 medium cucumbers, thinly sliced

1/2 sweet or red onion, very thinly sliced

1/3 cup cider vinegar

1/3 cup water

2 tbsp sugar

½ tsp salt

1/8 tsp pepper

dash of cayenne pepper

3 tbsp snipped fresh dill

Directions:

1. Sprinkle salt over cucumbers and let drain out in colander. Transfer to large a bowl.

2. In a small saucepan, heat water and sugar together over medium heat, stirring frequently until sugar dissolves. Remove from heat. Add cider vinegar, salt, pepper, & cayenne to saucepan. 

3. Add contents of the small saucepan to cucumbers and onion.  Stir and let marinade in the refrigerator for one hour before serving.

Happy picnicking!!!

Maine Blueberry Cornbread

What a great marriage of two abundant summer staples in the height of their season-corn and blueberries- in this Maine Blueberry Cornbread recipe! Like any good couple, they complement each other well: the blueberries bring moisture to the traditionally dry bread, plus a sweetness to the course, earthy base. I think these two are going to be very happy together.

 I love how this recipe adapts a traditional hearty winter bread into a light, sweet treat for summer.  However, because frozen blueberries are an option here, this cornbread can be made all year around. Whole wheat flour added to course cornmeal creates an earthy whole grain base, and 2/3 of the fat traditionally derived for butter are substituted for a heart-healthy vegetable oil such as olive oil or canola. Honey adds a lovely floral fragrance that gives more depth to the bread than granular sugar, and further brings out the natural sweetness of the blueberries.

I toyed with the idea of adding fresh corn kernels to the recipe, but ultimately decided against it to preserve the light and airy nature of the cornbread. If possible, eat this blueberry cornbread while still hot: the blended flavors are truly mouthwatering fresh out of the oven. 

Optional toppings include, jam, butter, or an extra drizzle of honey. Try a few fancy butter ideas from Recipe Girl: honey-cinnamon butter (1 stick softened butter + 1 tablespoon honey + 1/2 teaspoon cinnamon) or maple butter (1 stick softened butter + 1 tablespoon maple syrup).

Chop into large squares for an easy on-the-go breakfast or serve as a mid-afternoon snack with a hot cup of tea. This Maine Blueberry Cornbread also makes a great addition to a late summer picnic: wrap a loaf and pass around to break off piece by piece.

Maine Blueberry Cornbread (original recipe here)

Yield: 6 Servings

Ingredients:

1 cup whole wheat flour

1 cup yellow cornmeal

2 tsp baking powder

¼ cup honey

½ tsp salt

½ tsp baking soda

2 tablespoons vegetable oil (I used canola)
1 tablespoon butter (can use an extra tbsp of vegetable if you want to avoid butter. However, the more butter used, the more fluffy the bread, so keep that in mind!)

¾ cup buttermilk

1 large egg

¾ cup blueberries, fresh or frozen (if frozen, no added sugar), plus ¼ cup

Directions:

1. Preheat oven to 400 degrees. Spray a bread/loaf pan with nonstick spray.
2. In a large bowl, combine the dry ingredients and mix gently. (Flour, corn meal, baking powder, baking soda and salt)
3. In a small bowl, add the oil, softened butter, honey, buttermilk and egg and mix until creamy. Add to dry ingredients until a lumpy batter forms. Gently fold in the blueberries, and once patter is set in pan, sprinkle  remaining 1/4 cup blueberries on top.
4. Bake at 400 degrees for 25-30 minutes or until the bread is golden brown, and a toothpick insterted into the center comes out mostly clean.

Bourbon Soaked Cherries with Greek Yogurt and Hazelnuts

Considered by some to be the unofficial fruit of summer, cherries are in their prime right now, and this Bourbon Soaked Cherries with Greek Yogurt and Hazelnuts recipe is a sinfully delicious way to boozily celebrate their season. Simmered with brown sugar, cloves and cinnamon, the cherries envelope a rich and fragrant spiced flavor that creates a perfect harmony between sugar and spice. The bourbon cuts the sweetness so the sugar doesn't overpower.

These bourbon soaked cherries can be used in a variety of ways: put the ultimate twist on a Manhattan by adding a few to bourbon's best known cocktail, or drizzle over  a bowl of vanilla ice cream to top off a sweet treat.  The best part: these drunken cherries are made to get better with age- so make a huge batch that will keep straight through the winter...you'll appreciate the reminder of summer when the weather cools.

Tart cherries: the highest anti-inflamatory food

New research from Oregon Health & Science University found that tart cherries have the highest anti-inflammatory content of any food, and can significantly help reduce inflammation and pain for people suffering from joint paint and arthritis.  Additionally, the benefits of drinking tart juice have proven valuable for athletes who may be prone to these issues as a result of strenuous joint movement.  Anthocyanins- the compound responsible for cherries' bright red color- is the antioxidant keeper of this benefit. The compounds contain anti-inflamatory levels equal to those of common pain medications.

Bourbon Soaked Cherries with Greek Yogurt and Hazelnuts (from Local Kitchen)

Yield: 4 pints of booze-addled cherries

Ingredients:

4 lbs cherries (sweet, tart or sour)

1 cup brown sugar

1/4 cup filtered water

4 cups bourbon

2 whole cloves

dash of cinnamon

Greek Yogurt or Vanilla Ice cream

Optional toppings: honey, dark chocolate bits, chopped hazelnuts/almonds/pecans

Directions: 
Follow steps 1-3 for long-term storage. If eating immediately, only follow step 2; but add remaining 3 lbs of cherries to bourbon mixture along with the cloves and cinnamon. Let cool for 15 minutes, then spoon over greek yogurt and sprinkle with hazelnuts.

1. Sterilize 4 glass pint jars and lids (run through the dishwasher, heat in a 250 degree F oven, or submerge in boiling water for 15 minutes). Keep jars hot until ready to fill.

2. Wash and pit the cherries*.  Transfer 1 lb of cherries to the bowl of a food processor and process until puréed; add to a medium stockpot with water and sugar along with whole cloves and a dash of cinnamon. Bring the mixture to a simmer over medium heat, lower heat and cook slowly until a thick syrup forms, about 15 minutes. Stir in the bourbon and keep on the heat at a very low simmer.

3. Fill hot jars with pitted cherries; tap down into the jar, but do not tightly pack; leave a generous 1/2-inch of headspace. Pour the cherry syrup-liquor mixture over the cherries, covering the topmost cherries and leaving about a 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; adjust headspace with additional liquid if necessary. Wipe rims, affix lids, and screw on the band to fingertip tight. Allow to rest at room temperature until the jars seal. Store in a cool, dark spot for at least 1 month before use.

*If you don’t have the patience to pit all the cherries/ are sans cherry pitter (yes it exists), just pit the ¼ amount that needs to be pureed.

Source:
Breyer, Melissa. "New Study Says Tart Cherries Are Highest Anti-Inflammatory Food, Can Ease Joint Pain." TreeHugger. Discovery Communications, 31 May 2012. Web.

Feta-Walnut Pate

Hummus lovers beware: this Feta-Walnut Pate spread could take the place of your beloved token veggie and pita dip!

I discovered this recipe on a lazy day around 3pm. Hungry for a snack that was substantive and filling, I was  craving something crunchy and savory, and my usual peanut butter and apple wasn't cutting it. I flipped through my favorite vegetarian recipe bible, Mollie Katzen's Moosewood Cookbook, and found this Feta-Walnut Pate.

The combination of walnuts, feta and parsley was just right-earthy and nutty with a dash of smoke from the paprika and cayenne. Raw food can sometimes taste a bit cardboard-y to me, but this pate boasted a full array of rich flavors, reminiscent of foie gras. This was not surprising as vegetarian foie gras (aka "faux gras") often incorporates nuts as a key ingredient.

My favorite part of this dip is the consistency. It's perfectly spreadable crunch rolls on easily to a pita chip or carrot slice, like a thick pesto. Don't be surprised if you end up eating it by the spoonful straight out of the bowl!

Use this Feta-Walnut Pate as the perfect epicurean appetizer to a dinner party, your guests will be excited to taste something new on the appetizer circuit. A quick mix of ingredients in a blender, and this spread is the ultimate gourmet start to a meal.
One suggestion: feel free to add some black beans to the ingredient mix. Add just enough as to not compromise the crunchy consistency. The beans add a nice subtle flavor that compliments well with the feta, plus some additional protein and fiber to the dish. Also, you'll notice the ingredient amounts are not always exact- this recipe is designed for you to taste as you go, and adjust accordingly.

Feta-Walnut Pate (from Mollie Katzen's Moosewood Cookbook)
Yield: 6 servings

Ingredients:
1 cup chopped walnuts
a handful of fresh parsley
1 cup crumbled feta cheese
1/2 cup water or milk
1 tsp. paprika
cayenne, to taste
a little olive oil
a little oregano (dried, or even better: a few fresh sprigs)
optional: 1 small clove of garlic
optional: 1/4 cup black beans

 Directions:
1. Place the walnuts and parsley in a blender or food processor, and blend with a series of quick spurts.
2. When the nuts are ground, add remaining ingredients except olive pil and oregano, and puree until smooth.
3. Tansfer to a small serving bowl, cover tightly, and chill. Just before serving, drizzle the top with a little olive oil, and garnish with a small sprigs of fresh (or a light sprinkling of dried) oregano. Serve on sesame crackers or toasted pita wedges, or as a dip for raw vegetables. For a more aesthetically pleasing presentation, cut the top off an orange or yellow pepper and scrape out the seeds. Pour pate inside and use pepper in place of a serving bowl.

Corn, Avocado and Red Potato Salad

This salad makes the perfect side dish to any summer grilling session.  The smoky and spicy Corn, Avocado and Red Potato Salad pairs wonderfully with any Southwestern-rubbed grilled meat, whether steak, chicken or salmon.  Couple together in a warm flour tortilla, and this dish is complete.

Corn and baby red potatoes are the foundation for this salad, but its flavors boast so much more. Avocado, cilantro, and lime juice add the Southwestern flare, and a minced adobe chile-an essential to this salad- contribute a delightful smoky taste. Radishes, an unexpected but welcomed ingredient, bring a nice crunch to the soft potatoes and its own spicy kick to the dish.

Toss together lime juice, honey, extra virgin olive oil, cumin, chili powder, and salt & pepper for an easy Southwestern grilling rub. For more ideas, check out BHG's awesome spice rubs or Epicurious' Fire it Up Guide. Vegetarian? Add some black beans and baby spinach leaves for the ultimate filling summer salad. Serve with toasted tortillas, crumbled on top.

Corn, Avocado and Red Potato Salad (from Better Homes and Gardens)

Yield: 4 Servings

Ingredients:
1 lb. very small red potatoes, scrubbed
2 ears fresh corn
1 ripe Hass avocado, diced
4 medium radishes, thinly sliced
2 scallions (white and light green parts only), thinly sliced
1/4 cup finely chopped fresh cilantro leaves
2 Tbsp. fresh lime juice
1 canned chipotle chile pepper in adobo sauce, minced
1 garlic clove, minced
1/2 cup extra virgin olive oil (I only used 1/8 cup)
Kosher Salt
Ground black pepper
Flour tortillas (6 inches) (optional)


Directions:
1. In a medium saucepan, cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.
2. Cook corn (preheat gas or charcoal grill to 450 or 500 degrees directly over coals or burners with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes. Alternatively, roast corn in the oven in husks to preserve moisture at 350 degrees for 30 minutes.) When corn is cool enough to handle, cut kernels from cobs.
3. Add corn to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro.
4. In a small bowl whisk together lime juice, minced chile pepper, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine. Season with salt and pepper.

Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons

I have exciting news to report: Kvell has acquired a food processor! (Thanks A). After combing through dozens of pesto and soup recipes for my new kitchen gadget, I went with a recipe I'd had my eye on for a while: Chilled Summer Squash Soup with Yogurt, Mint and Sourdough Croutons. I have to admit I was a bit skeptical of this soup at first. I mentioned in my Summer Gazpacho post that I was wary of chilled vegetable soups, but I found that gazpacho so refreshing, plus was a big fan of every ingredient in this soup- summer squash, scallions yogurt and mint- that I decided to give it a try, fittingly smack in the middle of our third heat wave of the summer.

And I'm so glad I did, because I was extremely pleased with the result. The yogurt (I used Greek, so it was extra creamy) yielded a smooth creamy texture, similar to grits, that was perfectly consistency for a chilled soup. Crunchy croutons mixed into each velvety spoonful created the perfect texture contrast for every bite. I had been concerned that a lack of spice or acidity would cause the soup to be bland, but this was not the case at all. Simplicity is key here: the natural flavors of each ingredient mesh perfectly together, and I wouldn't add a thing. I really enjoyed this filling soup and highly recommend it as a refreshing meal for any muggy summer day.

I simplified the directions a little bit here by adding some time saving tricks. Instead of using an oven to make the croutons which involved preheating and baking, I lightly toasted the bread via toaster and then pan-fried it in a tablespoon of olive oil for 5 minutes until sufficiently crisp. Also, the original recipe called for letting the soup sit at room temperature for an hour and then refrigerating for 45 minutes....I just refrigerated mine for 15 and found the temperature to be satisfyingly chilled.

 A Cure for Vegetable Anxiety
In Coping with Summer's Bounty of Vegetables, The New York Times officially named today a disease I suffer from every time I go grocery shopping: vegetable anxiety! Citing "C.S.A. subscribers, compulsive farm-stand stoppers and even vegetarians" as potential suffers of this "raw panic", the article details the stress that can ensue from purchasing a bounty of fresh vegetables that so quickly go bad. Luckily, the article offers a solution at the root (hehe) of the problem: Useful Vegetable Tips. Check out the article to learn  how to store your vegetables correctly to prolong their freshness. Tricks include separating fruits from veggies, removing rubber bands from bundles, and poking holes in plastic bags.

Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons (by Lauren Rothman for Serious Eats)
Yield: 4-6 Servings

Ingredients:
For the soup:
3 tablespoons extra virgin olive oil (can use butter too)
1 medium bunch green onions, white and green parts, chopped (about 6 individual stalks)
3 medium garlic cloves, chopped (about 1 tablespoon)
Kosher salt and freshly ground black pepper
3 pounds mixed summer squash (green or yellow zucchini, crookneck, pattypan), chopped into medium pieces
About 3 cups of water
1 cup pain yogurt, low fat or full fat (I used fat free greek yogurt)
1/4 cup chopped fresh mint leaves, plus additional for serving

For the croutons:
Half a medium loaf of sourdough (or whole wheat) bread, cut into 1/2" slices (about 3 cups bread cubes)
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1/2 teaspoon dried herbs (optional- I did not use)

Directions:

1.  Heat olive oil or butter in a large heavy-bottomed saucepan or Dutch oven over medium heat until melted. Add green onions and garlic and season to taste with salt and pepper. Cook, stirring occasionally, until onions and garlic begin to sweat but do not brown, about 5 minutes. 



2. Add summer squash and season to taste with additional salt and pepper. Cook, stirring occasionally, until squash begins to sweat but does not brown, about 7-10 minutes. Add enough water so that squash is almost, but not fully, covered, about 3 cups. Cover saucepan partially and lower heat to medium-low. Simmer until squash is just tender, about 12 to 15 minutes. 



3. While soup is simmering, prepare the croutons. Lightly toast 1/2 inch slices of bread in a toaster. Meanwhile, heat 1-2 tablespoons EVOO in a saucepan over medium heat. When bread is lightly toasted, cut into 1/2 inch cubes. Add cubes to saucepan along with salt, pepper and dried herbs (optional) and cook for about 5 minutes, turning frequently until cubes are browned and crisp.  Remove from saucepan and let cool.



4. Use a hand blender to blend soup until mostly smooth. Alternatively, blend soup in a blender in two batches. Add yogurt and mint and blend until totally smooth (again, working in batches if using standard blender), about 1 minute. Strain soup through fine mesh strainer if desired.



5. Let soup cool...for as long as you can make yourself wait. 15 minutes in the fridge "chilled" the soup enough for me.  Check soup for seasoning, adding more salt, pepper, yogurt or mint to taste. Serve in bowls, garnished with additional chopped mint and a handful of croutons.