The weather gods in Boston (or the entire northeast) seemed to really want to let us know that now that Labor Day is over, so is summer. Or maybe it was the people in charge of higher education – school started yesterday so they wanted us to make sure we really knew summer break ended? Either way, fall has arrived in Boston. I do love fall and look forward to the many wonderful things it brings. Crisp apples, pumpkins, colorful leaves, perfect fall runs, pies, fun scarves, pumpkin beer, the list goes on.
But, I’m not quite ready yet and do hope for a few more warm, sunny days and summery meals. I didn’t do as much cooking as I planned this summer, but who wants to be inside cooking over a hot stove when you could be outside enjoying a cold beer (or 6…no those weren’t all ours)?
One of the best parts of summer in the northeast is the abundance of fresh fruits and vegetables available. In Boston, every day of the week you have your choice of several different farmer’s markets. I also love that these fruits and vegetables require little preparation or time in the kitchen to taste absolutely amazing. In fact, most of them are better just left alone and eaten as is. Why mess with these beautiful home-grown tomatoes? All they need is a little olive oil and salt…
Or these cute baby squash? Just sauté them with garlic, oil, and a little fresh ground pepper. Delish!
Some of the best recipes require the least fussing and only a few ingredients. To me, that is the theme of summer cooking. Below are my five favorite recipes that I made this summer. My fingers are crossed for a few more warm summer evenings so you can enjoy them too!
1. Stuffed Tomatoes: This recipe, courtesy of Mark Bitman and the NY Times, put heirloom tomatoes at center stage. It’s like a warm caprese salad all inside a tomato, yum!
I made these for some friends who helped me move into my new apartment a few weeks ago (THANK YOU AGAIN!!), including two very hungry boys. This, paired with the orzo salad below was more than enough to fill everyone up and there were no complaints about a meatless meal from the boys!
A few notes:
- Make sure to pick tomatoes that are firm to the touch, otherwise they will probably fall apart when you try to stuff them.
- Don’t worry about making a perfect circle when you cut out the middle of the tomato, just leave enough of a perimeter around the edge to support the stuffing.
- Since the mozzarella is a large part of this dish, splurge for good fresh mozzarella.
- I used store bought bread crumbs – they were fine, no need to make your own if you don’t want.
- At first it seems like there is too much stuffing for the tomatoes, but really press it down and stuff it in; it will all fit if you try.
2. Orzo Super Salad: This recipe is from one of my favorite San Francisco food
bloggers and cookbook authors, Heidi Swanson (101 cookbooks). I pretty much followed the recipe, but left out the sprouts (I am not a huge fan of the hair like texture) and the cucumbers (just forgot them!). I also used broccolini (baby broccoli) instead of regular broccoli. It was a huge hit with the guests and I had plenty of leftovers to eat for the week.
3. Trader Joe’s Harvest Grain Blend with tomato, arugula, basil, and goat cheese: I usually just go straight for the Israeli couscous (also known as Mediterranean or pearl), but saw this new (?) blend from Trader Joe’s recently and decided to give it a try. It’s primarily Israeli couscous, but they mix in split dried garbanzo beans, red and green orzo, and red quinoa. The mix of different grains, seeds, and beans provided a somewhat nutty flavor and texture that regular Israeli couscous doesn’t offer. I served this as a side to grilled shrimp and veggies, but it could also be eaten as a main dish.
I’m very sorry, I forgot to take picture of this one! I am a terrible food blogger…
Ingredients (serves 4 as a main or 6 as a side):
1 cup (dry) Harvest Grain Blend (could substitute Israeli couscous or whole wheat orzo if you don’t have a Trader Joe’s nearby).
- 1 large (or 2 medium) heirloom tomatoes – I used one yellow and one red
- 2 cups chopped arugula
- ¼ cup chopped, fresh basil
- 3 tbsp crumbled goat cheese
- 2 tbsp olive oil
- Juice from ½ of a large lemon
- Salt & pepper to taste
Directions: Cook Harvest Grain Blend per package directions. Mix all ingredients together and serve at room temperature. If you want to make this ahead of time just take it out of the refrigerator about 30 minute prior to serving.
4. Bucatini with pesto, tomatoes, and shrimp: I was tired of my typical pre-long run pasta meal (some type of whole wheat pasta with tomato sauce and veggies) and had recently been suckered into buying some ridiculously delicious, but way too expensive, pesto at the farmers market (why can’t I just taste it and walk away?) so I decided to try something new. This recipe is really easy, and even though I “made it up in my head” I am not anywhere near the first (or even 100th) person to put this combination of ingredients together. In fact, I might have even made this before. Still, it was simple and delicious so I thought it was worth sharing. The homemade pesto really made the dish. The mix of lean protein and carbs fueled me up for a great 10 mile run the next morning!
Ingredients (serves 4):
- ½ lb (8 oz) Bucatini pasta (very fat spaghetti). This would also be good with penne or linguini
- ¼ cup pesto
- 1 large heirloom tomato, chopped or 4 oz cherry or grape tomatoes cut in half
- ¼ cup chopped, fresh basil
- 1 lb shrimp, peeled and deveined (preferably large shrimp – 16-20 ct per lb)
- Juice from 1 large lemon
- 1 tsp olive oil
- Grated parmesan cheese to taste
Directions: Boil water and cook pasta per package directions. While pasta is cooking, heat grill to medium. Marinate shrimp in olive oil and lemon juice while grill is heating. Grill shrimp until fully pink (3-5 minutes). When pasta is ready, drain, reserving ¼ cup pasta water. Put pasta back in pot over very low heat, toss in pesto, tomato and reserved water. Let tomatoes warm and cook for 1-2 minutes. Add shrimp and basil, top with a little grated parm and serve immediately.
Note: if you don’t have a grill, you can bake or sauté the shrimp.
5. Grilled Ratatouille: I wrote about this recipe earlier this summer and it was so good it’s worth mentioning again. Go here to read all about it! Note: if I made this right now I would use fresh tomatoes instead of canned since they are definitely in season (enjoy them while they’re here – only a few more weeks!)
What are your favorite recipes from this summer? Are you ready for fall or trying to hold on to whatever might be left of summer?
- your food and fitness friend
