This confetti-colored ceviche definitely has Asian-leanings. In fact, I had green papaya salad mingling with ceviche in my mind when I came up with it. Ceviche is a simple, no-cook way to prepare fresh, sustainable seafood that “cooks” the scallops in acid (in this case, lime juice). For a fun, summer hors d’oeuvre, chop the vegetables into smaller pieces and serve the ceviche with tortilla chips.
[amd-zlrecipe-recipe:105]
This grilled asparagus recipe comes from Savigno, Italy, a hamlet it the hills south of Bologna, by way of my friend Alberto Bettini. Along with being the third generation to run his family’s incredible restaurant and inn, Da Amerigo, Alberto is passionate about preserving traditional foods and recipes. He shared this one with me in much the same manner as it has probably been passed on for centuries (Alberto calls it an ancient recipe): by simply describing it. Like many Italian recipes that have endured the ages, this one is simple in technique and ingredients, yet surprisingly complex in flavor. Serve this asparagus as an appetizer (it’s great as part of an antipasto platter), tossed with pasta, or simply snacking on out of hand.
[amd-zlrecipe-recipe:106]
I learned about Mississippi caviar, in which black-eyed peas stand in for fish roe, when I lived in the South. Sometimes it’s called Texas caviar, but I’ll leave it to those states to duke it out for naming rights. This zesty, summery side dish comes together in a flash when you use steamed, ready-to-eat blacked-eyed peas, and I’ve added precooked brown rice to introduce a little whole grain to the mix. You can use other beans or legumes, or even canned beans, in place of the peas. Mississippi caviar works as a light supper or as a side dish with grilled fare. Leftovers are even tastier, since the flavors continue to develop with time.
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Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For beef brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.
[amd-zlrecipe-recipe:108]
You’ve probably realized by now that we here at NOURISH Evolution love the itty mini dessert portions. And what’s not to love? In this case, you get to have your luscious strawberry cheesecake — starring first-of-season berries — but in a perfect portion-controlled tartlet size. You can enjoy all of it too . . . without worrying about overindulging.
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The inspiration for these buffalo burgers is somewhat obvious — the combo of hot sauce, blue cheese and celery is a buffalo wings classic — but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem. These flavorful burgers will be a hit at any summer barbecue.
[amd-zlrecipe-recipe:110]
When I lived on Corfu, souvlaki meant skewers of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version of souvlaki to be utterly addictive. These Greek kebabs are moist and tender with just the right amount of spice. Serve these lamb skewers on platters with tzatziki, or in pitas with chopped tomato and onion.
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This polenta bridges the gap from summer to fall. Starchy, last-of-the-season fresh corn is ideal for this polenta recipe, giving it a natural creaminess, while the vanilla brings out its sweetness.
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How to preserve the flavor of summer tomatoes? I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze instead. After roasting, let the tomatoes cool to room temperature and pop the whole pan in the freezer (this freezes them individually, so they’re easy to separate later). When the tomatoes are firm (usually after just an hour), slide them into a Ziploc bag and keep them in the freezer for luscious, flavorful roasted tomatoes all winter long.
[amd-zlrecipe-recipe:114]
This grilled eggplant sandwich should come with a rating–and not because it’s topless (tartine is the French word for open-faced sandwich). Because it’s that good.
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