Red White Blue Dessert- Fresh strawberries, sliced; fresh blueberries in small bowls. Melt Herrell’s malted vanilla ice cream and pour over the berries.
Grilled Corn in Husks- Fresh corn on the cob as soon as it hits the stand. Peel back the husks and take out the silk. Put the husks back up and soak the corn in a pot of cold water until ready to grill. Place soaked corn with husks still up on the hot grill and turn as necessary on the outer edge of the grate, so as not to burn. Cover to heat and eat. No need for butter. Unless you want to.
Alison’s Awesome Asparagus– Preheat oven to 400o. Use thick stalks of fresh asparagus, rinse and dry. Cut off ends and peel stalks. Place on cookie sheet, not touching. Sprinkle olive oil, kosher salt, and shaved asiago or fontina cheese over the stalks. Roast until cheese bubbles and brown-15 min.
Grilled Flank Steak– 1 1/2 lb. flank steak. Pound with textured pyramid meat mallet to tenderize. Season with sea salt, fresh ground pepper, garlic powder. Cook over hot charcoals, but cover immediately so that it stays moist. 5-6 minutes on a side. Let rest for 5 minutes off the heat. Slice against the grain and add favorite barbecue sauce.
Summer Slaw- Red cabbage slaw is my favorite. I shred a small fresh cabbage into a large bowl. Toss in 3 thinly sliced scallion ends, 2 tbsp. Boar’s Head Pepperhouse mayonnaise, 1/2 cup red wine vinegar, a handful of sesame seeds, 1/2 tbsp. Dijon mustard, 1/2 tsp. celery salt. Check for tanginess, I like it more vinaigry than mayonnaisey. Toss well to coat the cabbage. Cover, refrigerate until ready to serve as a summer side.
Summer Soup– Peel and slice 4 large zucchinis. Put in saucepan with 4 cups chicken or vegetable broth and bring to gentle boil. Simmer uncovered for 15 minutes. Take off heat and let cool. Add basil, pepper, hot pepper, a dash of ginger to taste. Place cooled mixture into blender with 2 peeled, seeded native tomatoes and pulse until smooth; check seasoning. Put in container to refrigerate for a few hours. Serve topped with plain yogurt and chopped zucchini garnish. Light supper for 2 with a Bread Euphoria baguette.
Cucumber Salad- Thinly slice: 6 pickle cukes, 1/2 large red onion in bowl. Dress with 3/4 cup red wine vinegar, 1 tsp. each: oregano, basil, celery salt, black pepper. Proportions can vary to your taste, could use some fresh basil instead of dried. Chill. Add chopped native tomatoes when in season.