Summer, Served Slowly

The best summer meals are the ones worth slowing down for. Berries sliding off a Dutch baby, popsicles dripping onto sticky hands, bright salads layered with herbs and vegetables, and a watermelon cocktail cold enough to justify a second round. Add some good sourdough and call it dinner.

Watermelon Basil Cocktail

Serves: 1

Ingredients

1 ½ oz. watermelon juice

1/4 oz. honey syrup

1 ½ oz. gin

3/4 oz. aperitivo

5 basil leaves

1/2 oz. fresh lime juice

Directions

1. In a large bowl, combine the tomatoes, cucumbers, and onion.

2. Add watermelon juice, gin, aperitivo, honey syrup and lime juice.

3. Fill with ice and shake until well chilled.

4. Strain over fresh ice and garnish with basil or a watermelon wedge, if desired.

Honey Lemonade Popsicles

Yields: 6

Ingredients

2 cups water

1/2 cup fresh lemon juice

1/4 cup honey

Directions

1. In a pitcher, whisk together water, lemon juice and honey until fully combined.

2. Pour mixture into popsicle molds and insert sticks.

3. Freeze for at least 6 hours or until completely firm.

4. To release popsicles, run molds briefly under warm water before serving.

Charred Corn Salad with Avocado Crema

Serves: 6

Ingredients

6 ears fresh corn, kernels removed

1 tbsp. olive oil

1 tsp. chili powder

1 tsp. smoked paprika

1/2 tsp. garlic powder

Pinch of salt

1/2 cup crumbled feta

2 tbsp. chopped cilantro

Tortilla chips, for serving

Avocado Crema Ingredients

1 ripe avocado, pitted

1/4 cup sour cream

Juice of 1 lime

Pinch of salt

1–2 tbsp. water, as needed

Directions

1. Heat olive oil in a large skillet over medium heat. Add corn and cook, stirring occasionally, until golden and lightly charred in spots, about 10–12 minutes.

2. Stir in chili powder, smoked paprika, garlic powder and salt. Transfer to a serving platter.

3. Blend avocado, sour cream, lime juice, salt and water until smooth and drizzleable.

4. Top warm corn with feta, cilantro and avocado crema. Serve with tortilla chips and lime wedges.

Chickpea Salad with Cucumbers, Tomatoes and Feta

Serves: 4

Ingredients

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, thinly sliced

1 avocado, sliced

1/4 small red onion, thinly sliced

2 cups baby spinach or mixed greens

1/4 cup fresh mint leaves

1/4 cup crumbled feta

Dressing

3 tbsp. olive oil

Juice of 1 lemon

1 tsp. honey

1/2 tsp. dried oregano

Kosher salt

Black pepper

Directions

1. In a large bowl, layer spinach, chickpeas, tomatoes, cucumber, avocado and red onion.

2. In a small bowl, whisk together olive oil, lemon juice, honey, oregano, salt and pepper.

3. Drizzle dressing over salad and gently toss. Finish with feta and fresh mint before serving.

Berry Dutch Baby with Whipped Cream

Serves: 3–4

Ingredients

3 large eggs

3/4 cup whole milk

3/4 cup all-purpose flour

2 tbsp. sugar

1 tsp. vanilla extract

Pinch of salt

4 tbsp. butter

For the Berries

1 cup strawberries, sliced

1/2 cup blueberries

1/2 cup blackberries

2 tbsp. maple syrup

1/2 tsp. lemon juice

For Serving

Whipped cream

Powdered sugar

Directions

1. Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet in the oven while it heats.

2. In a blender, combine eggs, milk, flour, sugar, vanilla and salt. Blend until smooth, then let batter rest for 10 minutes.

3. Meanwhile, combine strawberries, blueberries, blackberries, maple syrup and lemon juice in a small saucepan over medium heat. Cook for 4–5 minutes, just until berries begin to soften and release their juices.

4. Carefully remove hot skillet from oven and add butter, swirling until melted. Pour in batter and immediately return skillet to oven.

5. Bake for 18–22 minutes, until puffed and deeply golden around the edges.

6. Top warm Dutch baby with whipped cream, spooned berries and a dusting of powdered sugar. Serve immediately

Salmon with Herby Lemon Sauce

Serves: 4

Ingredients

4 salmon fillets

2 tbsp. olive oil

Kosher salt

Black pepper

Herb Sauce

1 cup parsley

1/4 cup basil

1 garlic clove

Zest and juice of 1 lemon

1/2 cup olive oil

2 tbsp. grated Parmesan

Pinch of red pepper flakes

Kosher salt, to taste

Directions

1. Preheat oven to 300 degrees.

2. Season salmon with kosher salt and black pepper.

3. Heat olive oil in a cast-iron skillet over medium heat. Place salmon flesh-side down and cook for 6–7 minutes, until nicely seared and crisp.

4. Flip salmon and transfer skillet to the oven. Cook for another 6–8minutes, or until desired doneness.

5. Meanwhile, make the herb sauce. Add parsley, basil, garlic, lemon zest and juice, Parmesan, red pepper flakes and olive oil to a food processor. Pulse until well combined but still slightly textured. Season with salt to taste.

5. Spoon herb sauce over warm salmon and finish with extra herbs, flaky salt and cracked pepper before serving.