Seasonal abundance can be an incentive to use foods that are locally grown. Visits to area farmers markets offer endless inspiration, all of it with the assurance that simple cooking is all that’s needed for the fresh flavor to shine.
At this time of year, the simplest recipes often provide the best results, foods that are perfectly in sync with summer.
Each of the three recipes that follow is equally good served hot or at room temperature. Make-ahead steps provide another welcome element of flexibility.
Grilled swordfish with bell pepper relish
Herbed pasta
Tomato salad with green onions and Roquefort cheese
Chardonnay
Fresh melon slices
GRILLED SWORDFISH WITH BELL PEPPER RELISH
Preparation time: 15 minutes
Cooking time: 13 minutes
Yield: 4 servings
3 tablespoons olive oil
1 large clove garlic, minced
1 large each, finely diced: red and yellow bell pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
Salt, freshly ground pepper
4 swordfish steaks
1. Heat oil in medium saucepan over medium heat. Add garlic; cook 30 seconds. Add peppers; cook, stirring occasionally, until peppers are almost tender, about 5 minutes. Add vinegar, sugar, salt and pepper to taste; cook 1 minute. Remove from heat.
2. Lightly brush fish with oil. Season with salt and pepper. Grill over medium-hot coals, turning once, until cooked, about 4 minutes per side. Top fish with relish.
Nutrition information per serving:
Calories ………… 235 Fat ……….. 14 g Saturated fat .. 2.5 g
% calories from fat .. 54 Cholesterol .. 40 mg Sodium ……… 90 mg
Carbohydrates ……. 7 g Protein ……. 20 g Fiber ………… 1 g
HERBED PASTA
Preparation time: 5 minutes
Cooking time: 8-10 minutes
Yield: 4 servings
Acini di pepe is a small type of pasta, each piece about half the size of a grain of rice. Traditionally used in soups, it forms the basis of a great side dish.
1 cup acini di pepe or orzo pasta
2 teaspoons minced fresh thyme
3 tablespoons minced fresh basil
Salt, freshly ground pepper
2 tablespoons unsalted butter
Cook pasta in boiling salted water until tender, 8-10 minutes. Drain well. Transfer to medium bowl; stir in basil, butter, thyme and salt and pepper to taste.
Nutrition information per serving:
Calories ………… 135 Fat ………… 6 g Saturated fat .. 3.6 g
% calories from fat .. 41 Cholesterol .. 16 mg Sodium ………. 2 mg
Carbohydrates …… 17 g Protein …….. 3 g Fiber ………. 0.9 g
TOMATO SALAD WITH GREEN ONIONS AND ROQUEFORT CHEESE
Preparation time: 15 minutes
Yield: 4 servings
It’s still early in the season for tomatoes and not all local varieties are ready for picking. Cherry tomatoes are more likely to be ready and can be used in this recipe.
4 large leaves red leaf lettuce
3 large ripe tomatoes, cored, thickly sliced
4 green onions, white part only, sliced
1/3 cup each: prepared vinaigrette dressing, crumbled Roquefort or other blue cheese
Freshly ground black pepper
Arrange lettuce leaves on 4 salad plates. Top with tomato slices; scatter green onions over top. Spoon vinaigrette over. Add cheese and pepper to taste.
Nutrition information per serving:
Calories …….. 225 Fat ………… 20 g Fat. fat …… 3.4 g
% cal/fat …….. 78 Chol. ………. 3 mg Sodium ……. 390 mg
Carb. ………. 11 g Protein ……. 2.5 g Fiber ……… 1.8 g
