Summer optionS

By Marina Delio

wAtermelon FetA biteS

Cool watermelon is the perfect compliment to salty feta cheese. Skewered on toothpicks, these tasty bites make easy elegant summer hors d’oeuvres. (Serves 6)

2 tablespoons syrupy balsamic vinegar (il Fustino 25 Year Balsamic recommended)

1 small seedless watermelon, cut into 1-inch cubes

1 small bunch basil

5 oz. feta cheese, cut into 1” x 1/2” slices red, white, And blueberry ice creAm pie with GrAnolA cruSt

Drizzle a serving dish with balsamic vinegar. Skewer one cube of watermelon, one basil leaf, one feta slice, and another watermelon cube onto a decorative toothpick. Repeat until all ingredients have been used. Place Watermelon Feta Bites on balsamic drizzled serving dish.

This beautiful frozen pie makes the perfect healthy dessert for July 4th. (Serves 8)

For the crust:

2 cups natural granola (make sure it’s gluten free if you are on a gluten free diet)

1/2 cup walnut pieces

4 tablespoons melted coconut oil

1 tablespoon agave syrup

For the filling;

1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping:

6 oz. fresh raspberries (about 1 1/4 cups)

6 oz. fresh blueberries (about 1 1/4 cups)

2 tablespoons agave syrup

2 tablespoons water

1 lemon

1 teaspoon cornstarch

Preheat oven to 350 degrees F. In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.

In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.

Pour sauces into re-sealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.

Grilled Apricot, GorGonzolA, And cAndied

wAlnut AruGulA

SAlAd

Make good use of the abundant apricots at our farmers market this time of year by throwing them on the grill right alongside your other ingredients. Grilling makes sweet summer apricots even sweeter and they are delicious on salads. Grilled apricots are the perfect compliment to salty Gorgonzola, peppery arugula, and crunchy candied walnuts.

(Serves 6)

6 apricots, halved and pitted

3 cups arugula

Extra virgin olive oil

Good quality balsamic vinegar (il Fustino

25 year balsamic recommended)

1/4 cup crumbled Gorgonzola cheese

1/4 cup candied walnuts

Extra virgin olive oil

Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)

Heat grill or grill pan over medium high heat. Drizzle apricot halves with extra virgin olive oil. Place on the grill and cook until dark grill marks appear, about 2 minutes per side. Remove from heat.

Place arugula in a salad bowl and drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat. Top arugula with cheese, walnuts, and grilled apricots.

Grilled hAlibut And tomAtoeS with peSto orzo

This simple recipe uses only five ingredients and is a snap to make – but it’s so beautiful and tasty you would never know it. Visit Santa Barbara Fishmarket for fresh fish. Whole Foods also carries a great selection of sustainable seafood, and I always love to visit Gary in the seafood department of Gelson’s. (Serves 4)

2 tablespoons extra virgin olive oil

3/4 pound halibut

1/2 pound orzo pasta, cooked according to package instructions

1/4 cup fresh pesto

1 to 2 bunches small tomatoes on the vine

Fresh basil, for garnish bAlSAmic StrAwberry croStAtA with mAScArpone creAm And piStAchioS

Oil the grates of a grill and heat to medium high. Drizzle fish and tomatoes with olive oil and sprinkle with salt and pepper. Place fish and tomatoes on grill and cook until fish easily flakes, about 3 minutes per side depending on thickness of fish.

Divide orzo between plates and top wit a dollop of pesto. Place fish on top and top fish with tomatoes. Garnish with basil.

This recipe was the result of a morning of strawberry picking at the lovely McGrath Family Farm in Camarillo. If you can’t make it down to McGrath where Levi the resident rabbit welcomes a pat, stop by one of the many stands at the Santa Barbara Farmers Market and pick up some fresh strawberries. (Serves 4)

1 prepared pie crust (my favorite is Martha Stewart’s pate brisee)

2 cups sliced fresh strawberries

1 tablespoon good balsamic vinegar

1 egg

1 tablespoon turbinado sugar

1 cup whipping cream

1/2 cup mascarpone cheese

2 tablespoons confectioners sugar

2 tablespoons chopped roasted pistachios

Preheat oven to 400 degrees F.

Gently toss strawberries with balsamic in a medium bowl. Roll dough on a piece of parchment paper into a roughly 12-inch disk. Place strawberries in the center of dough, leaving about 3” boarder. Fold dough boarder over edge of strawberries. In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over folded-over dough. Sprinkle turbinado sugar over top of dough and berries. Slide parchment and crostata onto a cookie sheet. Bake for 30 minutes until crust is golden brown. Cool to room temperature.

In the bowl of a mixer, beat whipping cream, mascarpone, and confectioners sugar until mixture holds stiff peaks like whipped cream.

Cut crostata into wedges and top with a dollop of cream and a sprinkle of pistachios.

Marina Delio is a food blogger, photographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com

Nothing beats dining out on a summer evening. It could be with a group of friends, an intimate meal with someone you love… even by yourself. The days are long and carefree, the menus are alive and fresh with seafood, sun ripened local fruit and vegetables, fresh herbs and smoky flavors of meats roasting on the grill. It all adds up to make for the perfect Santa Barbara experience. The choices are many…here is a brief sampling:

1Louie’s California Bistro Shrimp and Scallop Cakes. Light and fresh, this dish is the perfect appetizer. Made fresh each day, the cakes get a light dusting of breadcrumbs and Parmesan cheese, and then pan sautéed to give them an elegant crust. Served with fresh asparagus, red bell pepper and finished with house made shallot vinaigrette. 805-9637003. Photo by Mehosh Dziadzio.

Open

for Tasting

2Lucky’s Steamed Mussels with San Marzano Tomatoes, Garlic and Basil

A full pound of Prince Edward Island Black Mussels are steamed in white wine and garlic, and then finished with a sauce made from the wine, the cooking juices, Italian San Marzano Tomatoes and fresh basil. Served with grilled D’Angelo Bakery sourdough. Pairs great with beer. 805-565-7540. Photo by Michael Brown

3Roy Grilled Summer Vegetables

Fresh summer squash from local favorite Tutti Fruitti Farms is grilled with artichoke heart, Kalamata olives, plumb tomato, fresh buffalo Mozzarella, olive oil, balsamic vinegar and oregano. Light and a truly fantastic blend of flavors! Roy is located at 7 W. Carrillo St, 805-966-5636. -- Photo by Ashley Renee.

4Café Stella Lamb Sliders

Fresh hand crafted ground lamb is grilled and placed on a brioche bun with harissa aioli and arugula. Spicy and packed with flavor. Sliders also available in chicken and beef with blue cheese.) 805-569-7698. -- Photo by Michael Brown

5Sly’s Jumbo Shrimp Cocktail

This is a shrimp cocktail - huge shrimp with a great classic red cocktail sauce. This large cocktail has four shrimp. They are big shrimp - very big shrimp – what’s called “U-7s” in the trade – less than 7 per pound, making the four more than one-half pound of shrimp before cooking. The kitchen thaw these raw shrimp, carefully cook them in a seasoned vegetable broth, and then chill them down at just the right point. They then shell, clean and serve them in a large, traditional “sundae” glass on a bed of shredded iceberg lettuce. Half lemon and extra horseradish (freshly grated horseradish) on the side are standard. Fabulous 805-6846666. -- Photo by Ashley Renee.

6Ca

dario Ravioli al Burro e Salvia

A house specialty first course that is one of the more popular items on the menu. Pasta pillows filled with fresh spinach and ricotta cheese are slowly sautéed in browned butter and sage. The range of flavors are amazing. Pair with house Merlot from Brander Vineyards. 805-884-9419. -- Photo by Shelly Vinson

7endless Summer Bar-Café Sesame

Crusted ahi on Warm Spinach Salad

The Ahi is seared rare and served on a bed of spinach, with bacon, cherry tomato and onion slivers, then tossed in a warm bacon curry dressing and topped with Parmesan cheese. Endless Summer is located upstairs at 113 Harbor Way. 805-564-1200. Photo by Scott Gibson

8Pastavino Shrimp Risotto

The dish features pan sautéed gulf shrimp over a Parmesan risotto, flavored with mushrooms, artichoke hearts, sun dried tomato, lemon and basil. A fantastic dish served in relaxed neighborhood Goleta setting. Located near Cosco. 6920 Marketplace Dr., Goleta. 805-685-7300. Photo by Ashlee Renee

9Wine Cask Bar Cafe Crispy Calamari

This tasty dish is one of the more popular on the “easy to share” menu at the Café. Fresh calamari is battered and fried with thinly sliced cherry peppers and roasted garlic and then plated with a cilantro and lime aioli. The flavors are zesty and light and pairs well with Champagne. 805- 966-9463. Photo by Shelly Vinson

10Seagrass MiCuit of Troll-Caught King Salmon

A favorite of Chef Robert Perez, Fresh King Salmon is slowly poached to the perfect temperature and then served with boudin noir (sausage), parsnip, sadachi puree, English peas, Nicoisi olive vinaigrette, pink grapefruit, salmon roe and basil oil. Champagne pairs well.. For reservations call 805963-1012. Photo by Shelly Vinson

11Paradise Café Skewers

You can’t say enough about the rich, smoky flavors of the oak wood grill. The skewers, in particular, hit your taste buds with a clean snap that is unique to anything else in town. Several skewer selections are available, including Mexican shrimp, local mussels, top sirloin and salmon to name a few favorites. If you ask for a combination, the kitchen will gladly create. The wine list is extensive and local, but the best choice to pair with the oak grill just might be a margarita over ice. For reservations call 805-962-4416.

Photo by Ashley Renee

12Olio e Limone

Panzanella Salad fares may not include Personal Charges, Optional Facilities and Services Fees as defined in the Terms and Conditions of the Guest Ticket Contract. Air Inclusive Program applies to economy, roundtrip flights only from select U.S. & Canadian gateways: ATL, BOS, CLT, DFW, DEN, EWR, FLL, HNL, IAD, IAH, JFK, LAX, LGA, MCO, MIA, MSP, ORD, PBI, PHL, PHX, SAN, SAV, SEA, SFO, TPA, YUL, YVR, YYC and YYZ. Advertised fare includes all air surcharges, airline fees and government taxes. Some airline-imposed personal charges, including but not limited to baggage, priority boarding, and special seating, may apply. For details visit exploreflightfees.com. Air routing, scheduling and air carrier are at the discretion of Regent Seven Seas Cruises. Air Inclusive Program and Air Upgrade Offers are not combinable with 3rd and/or 4th guests in a suite. FREE Unlimited Shore Excursion reservations are accepted on a first-come, first-served basis. Regent Seven Seas Cruises reserves the right to correct errors or omissions and to change any and all fares or promotional offers at any time. Complete terms and conditions may be found in the Guest Ticket Contract. Ships’ Registry: Bahamas ©2012 Regent Seven Seas Cruises.

Chef Alberto Morello has created this simple, but oh so elegant meal! The dish is made with vine ripened tomatoes, bite size pieces of Italian bread, cucumbers, red onions and fresh basil and finished with olive oil and vinegar. For reservations call 805899-2699.

Savor extravagant gourmet cuisine prepared by our celebrated chefs, paired with exceptional complimentary wines and spirits and presented with impeccable service. Dine in elegant surroundings whenever, wherever and with whomever you choose in our open-seating restaurants. Savor … it’s all included.