recipes

Summer Seasonal Recipes
From Mark Bittman's How to Cook Everything

Drinks

Lemon Mint Water

Mix 3 cups water, 1-2 leaves of lemon mint.  Serve over ice.  


Cran-orange Juice
Fill glass with ice.  Pour 1/2 orange juice and 1/2 cranberry juice.  
                                                                                                                                

Sauces, Condiments, etc.

Traditional Pesto

• 2 loosely packed cup fresh basil leaves, rinsed and dried
• salt
• 1/2 clove garlic, peeled
• 2 tbsp. pine nuts of chopped walnuts
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan, pecorino Romano, or another hard cheese (optional)

Combine basil with a pinch of salt. the garlic, the nuts, and about half the oil in a food processor or blender.  Process and add the rest of the oil gradually.  Add more oil if you prefer a thinner mixture.  Store in fridge for a week or two or in the freezer for several months.  Stir in cheese by hand before serving. 

Cilantro-Mint Chutney
Makes: 1 1/2 cups
Time: 15 minutes

• 1 1/2 cup firmly packed chopped fresh cilantro leaves
• 1/2 cup firmly packed fresh mint leaves
• 1 to 2 Thai or other hot green chiles 
• 2 inches fresh ginger, cut into chunks
• 1/2 red onion, quartered
• 2 cloves garlic, peeled
• 1/4 cup freshly squeezed lime juice
• 1/2 teaspoon salt or more to taste

Combine the herbs, chiles, ginger, onion, and garlic in a food processor and pulse until finely ground.  Add the lime juice and salt during the process until it is nearly smooth (1/4 cup water may be needed); taste and adjust seasoning to your liking.  Store in fridge for about one day; serve at room temperature.  

                                                                                                                                
Appetizers: Salad, Soups, etc.

Wonton Soup

• 4 cups of any stock, boiling
• 12-24 wontons or gyoza cooked in the stock
• 1/4 cup chopped cilantro or scallion
• (optional) 1 tbsp. soy sauce; 1 cup sliced carrot; 2 cups sliced spinach, cabbage, or bok choy; 1 cup sliced or dried shiitake mushrooms

                                                                                                                                                     

Main Meal

Minty Roasted Potatoes

• 5 pounds red-skinned new potatoes
• 1 tbsp. finely minced garlic
• 3/4 cup extra virgin olive oil
• 1/2 cup coarsely chopped fresh mint leaves (from about 1 large bunch)
• 2 tsp. coarse salt
• freshly ground black pepper, to taste

Preheat oven to 350 °F.  Scrub the potatoes and prick each 3 or 4 times with a fork.  Place in a single layer on a shallow roasting pan and bake for 2 hours.  Cut each potato in half.  Toss potatoes with remaining ingredients in a large bowl.  Let rest for 30 minutes before serving.  Serves 8.


Avocado, Bacon, and Egg Wrap

• 2 avocados, stone removed, peeled
• 1/4 cup sour cream
• 1/2 red onion, finely chopped
•  juice of 1/2 lemon
• 4 rindless bacon rashers, quartered
• 4 squares flatbread
• 4 eggs, hard boiled, quartered
• 2 tomatoes, finely chopped
• 1/4 cup whole basil leaves

1. In a small bowl, mash together one avocado with sour cream, onion, and juice and season to taste.  Set aside. Cut remaining avocado into slices.  
2. Heat a large frying pan on high and cook bacon for 1-2 minutes each side until golden.
3. Spread each flatbread with avocado mash.  Place bacon, egg, avocado slices, tomato and basil leaves onto flatbread.  Roll up, wrap in baking paper and tie with a string to secure.  Serves 4.

Herbed Grilled or Broiled Boneless Chicken (make it your own!)

Makes: 4 servings

Time: 20 minutes

• about 1 1/2 pounds boneless, skinless white-meat chicken (breasts, cutlets, or tenders), pounded to uniform thickness if necessary and blotted dry
• 2 tbsp extra virgin olive oil
• 3 or 4 cloves garlic, slivered (optional)
• salt and freshly ground black pepper
• lemon wedges
• chopped parsley leaves for garnish (optional)
• 2-4 tbsp mixed chopped fresh herbs - parsley and either chervil, basil, dill, tarragon, mint, or whatever you have on hand - and the garlic.

1. Heat a charcoal or gas grill or a broiler to medium heat and put the rack 4 inches from the heat source.
2. If you're broiling, put the chicken in the pan which you'll cook it and toss with the oil, the garlic if you're using it, and some salt and pepper.  If you're grilling, do the same in a pan or on a plate.  If you like, cover and set aside for an hour or so to develop the flavor.  
3. Grill or broil the chicken very quickly, turning once, no more than 3 or 4 minutes per side (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink).  Sprinkle with lemon juice and, if you like, parsley; serve immediately or at room temp.