Slice 2 zucchini squashes lenghwise, about 1/8″ thick. Dip each slice in milk, then panko crumbs. Sauté each slice in a large fry pan with a little olive oil until golden brown on each side. Set aside and place slices on paper towels. Put 1 leaf fresh basil, a slice of mozzarella cheese, crushed oregano, thin prosciutto on each slice and roll them up and secure with toothpicks. Place rolls into heated fry pan with a little more olive oil to a deeper brown all around. Add 2 native tomatoes seeded and diced, a little butter to finish. Cover for 5 minutes on low heat. Eat.
Breakfast for 2. In a small fry pan, sauté a quarter red onion, cut into thick slices in a little butter. Add 1/4 green cabbage cut into chunks and brown on all sides, adding another pat of butter. Add 2 eggs, broken, and stir until eggs are set on the bottom. Pop under the broiler to brown. Serve with hot sauce or salsa.
Red White Blue Dessert- Fresh strawberries, sliced with fresh blueberries in small bowls. Melt Herrell’s malted vanilla ice cream and pour over the berries. Or. Berries over homemade shortcake with fresh whipped cream.
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.
Grilled Flank Steak- 2 lb. flank steak. Pound with pyramid meat mallet to tenderize. Season with sea salt, fresh ground pepper, garlic powder. Sear on both sides quickly over hot coals, then cover so it stays moist. 8-10 minutes. Rest 5 minutes off 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. Or. Quick Slaw.
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 or sour cream dollop 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, 1/2 cup plain yogurt, 1 tsp. each: oregano, basil, celery salt, black pepper. Proportions vary to your taste, could use some fresh basil instead of dried. Chill. Can also toss in chopped native tomatoes when in season but after taking out of the fridge.