Summer foods to savor and share
Summer solstice is just one week away, bringing the sun's culmination and the longest day. Pause and reflect on all that has transpired since spring.
Seeds planted by birds, farmers' hands, and our intentions have begun to germinate. Summer's expansive energy helps prepare these seeds to grow strong and healthy.
Try these recipes to celebrate summer and share food with friends. Take them on a picnic or a camp-out.
Strawberry Pea Salad with Mint Vinaigrette
For the salad:
1 cup sugar snap peas
2 cups strawberries
2 cups salad greens
For the vinaigrette:
1/4 cup good olive oil or local sunflower oil
2 Tablespoons balsamic vinegar
1 handful freshly chopped mint
salt and pepper to taste
Rinse peas and strawberries. Break the tips off the peas and remove the strings. Place them in your serving bowl.
Cut tops off of strawberries and slice them into the bowl.
Add salad greens and mix everything together.
In a pint-sized mason jar, whisk together the dressing ingredients. Pour over salad and allow to marinate for 15 minutes at room temperature or up to 2 hours in the refrigerator before serving.
Garnish with goat cheese if you like.
Pinto Bean Cornbread Casserole
You will need:
1 Tablespoon sunflower oil
1 onion, chopped
2 garlic cloves, minced
2 medium zucchini, chopped
1 1/2 cups cooked pinto beans
1/2 cup fresh or frozen corn kernels
1 teaspoon each: cumin, chipotle powder, oregano, coriander
1/2 teaspoon each: salt, black pepper
1/2 pound fresh spinach
1 cup coarsely ground cornmeal
1/2 teaspoon salt
Preheat oven to 325 degrees.
Heat the oil in a deep, round cast iron skillet on medium-high heat.
Add the onion and cook until soft, about 7 minutes.
Add the garlic and cook for 1 more minute.
Add zucchini and cook for 10 more minutes, until soft.
Add the cooked pinto beans, corn, spices, and 1/2 cup water.
Bring to a simmer, reduce the heat to medium low, cover, and cook for 15 more minutes.
Add spinach, cook 2 minutes or until wilted, and turn off heat.
Meanwhile, in a separate pot, heat 3 cups water. When boiling, add 1/2 teaspoon salt and whisk in the cornmeal. Reduce the heat to low and cook for 5 minutes or until thickened, stirring frequently.
Pour the cornmeal mixture on top of the bean mixture in the skillet and spread it out in one even layer. Bake for 30 minutes.
