A Celebration of Summer

This week was very hot again so cooking was not big on my radar. However, it's the time of many of fresh summer vegetables and fruits. When I visited my farmers market I found some great ingredients. The table this week focuses on what I found:

Tomato Zucchini Gratin
Mirai Sweet Corn with Lime Parmesan Butter
Pan Seared Scallops and Shrimp
Wine Poached Summer Fruit

Herbed Gazpacho
Vegetable Quiona

This week the focus is on the fresh vegetables and fruits of the season. The Tomato Zucchini Gratin I made last week with a zucchini I received from my Wisconsin Family. Tomatoes and zucchini are sliced and salted. Then they sweat to remove some of the water. They are wiped dry and layered with garlic, chopped kalamata olives, chopped basil and Parmesan cheese and baked. This was an excellent dish and I will repeat it as long as tomatoes and zucchini are available.

Dinner this weekend was included sweet corn...My favorite, Mirai from Twin Garden Farms was available at the farmers market. This corn is amazing. It can be eaten raw!!!, But I cooked it and spread it with butter, lime zest and juice and Parmesan cheese. YUMMY!!

Along with it I served pan seared scallops and shrimp. They are dredged in Panko, chili powder, oregano, cumin and thyme. They are seared in EVOO and served with an orange butter reduction. A simple dinner but excellent.

For a light dessert I prepared a dish of poached summer fruit. White wine, sugar, a cinnamon stick, lemon juice and zest and a slice of fresh ginger are heated. Then the fruits are simmered, sliced pears, peaches and plums until soft. The fruit is removed and cooled. The sauce reduced and served over the top. Lovely.

For lunches this week I prepared gazpacho and quinoa pilaf.

The gazpacho is simple as well. All the ingredients are combined and chilled. The ingredients are low sodium V-8 juice, canned fire roasted tomatoes, chopped fresh tomatoes, yellow pepper, cucumber, parsley, garlic, salt and pepper. I expect it will be great at work this week with the quinoa.

Quinoa is one of my favorite ingredients. Here it is cooked and then mixed with sauteed garlic, yellow pepper, scallions, broccoli florets, canned tomatoes with juice, and salt and pepper. Can be served warm or room temperature.

We shall see what the weather brings this week and there for our menu for next week. Take care and keep cool.