Summer grilling notes

Summer is here so time to fire up that grill! This colorful blend of beefy swordfish grilled perfectly with zucchini, tomatoes, onion and peppers is a delicious way to enjoy being outdoors. But it doesn’t stop there. Serve it with creamy cilantro cashew dipping sauce and grilled corn and your palate will thank you all year long!

GRILLED SWORDFISH VEGETABLE

KABOBS WITH CORN & CREAMY CILANTRO CASHEW DIP

Serves 4

INGREDIENTS

1 lb. wild caught swordfish steaks

4 ears of corn in their husks

1 green bell pepper

1 yellow bell pepper

1 red or orange bell pepper

1 yellow squash

1 zucchini

½ cup grape tomatoes

¼ red onion

¼ teaspoon of chili powder

¼ cup olive oil

¼ teaspoon of Himalayan salt lemon or lime wedges

DIPPING SAUCE:

1 cup raw whole cashews

1 ¼ cup fresh water

1 large handful of cilantro leaves

1 large handful of basil leaves

½ cup mint leaves

¼ cup olive oil

1 garlic clove

1/8 teaspoon black pepper

1 teaspoon Himalayan salt

1 teaspoon apple cider vinegar

3 Tablespoons lemon or lime juice

1 teaspoon of lemon zest or lime zest

INSTRUCTIONS

MAKE THE DIPPING SAUCE: Soak the cashews in 1 cup of water for 3 hours. After 3 hours drain the water and rinse the cashews. In a blender or food processor add the drained cashews, ¼ cup of water, cilantro, basil, mint, ¼ cup olive oil, garlic, 1/8 teaspoon black pepper, 1 teaspoon Himalayan salt, apple cider vinegar, lemon or lime juice and lemon zest. Set aside until ready to use or store in the refrigerator.

PREPARE THE FISH: Slice off any skin from the swordfish steaks then slice the fish into 2” cubes. In a large zip-lock bag add the cubed fish, ¼ teaspoon chili powder, salt, pepper and ¼ cup olive oil. Seal closed then mix around to cover the fish and set it in the refrigerator for about 30 minutes.

Meanwhile soak skewers in water for 30 minutes to help prevent them from burning on the grill. Also wet the corn with the husks still on.

Cut the peppers by removing the tops and seeds then cutting them into chunks. Slice the onions into chunks and cut the zucchini and squash into 1-inch slices. Now you are ready to make the skewers. Start by mixing up the vegetables and about 2-3 fish pieces per skewer and vegetables evenly in-between. You will end up with about 6-7 skewers with extra leftover vegetables. Use the vegetables to make just vegetable skewers. Drizzle the leftover oil in the bag over the skewers and using your hands mix it to coat the vegetables and fish.

Preheat the grill and grill the corn on high for 15-20 minutes flipping every 5 minutes. The kernels should be nice and soft but not wrinkly. Wrap in foil until ready to serve when the skewers are done.

Grill the skewers on medium heat for 4 minutes and flip for another 3-5 minutes. Check the fish after a total of 6 minutes. When the fish is done it will not be opaque in color and slightly flaky with grill marks.

Squeeze lemon or lime on top of the skewers right before eating and serve them with grilled corn and creamy cilantro sauce for dipping and over the corn.

Tomato Onion Tart

Warm savory tomato onion tart made from crispy pastry sheets needs to be added to your list of quick easy dinner ideas!

Serves 6

Ingredients

1 sheet of frozen puff pastry

3 tablespoons olive oil

2 red onions, peeled and sliced

2 cloves of garlic, minced

4 plump ripe tomatoes, thinly sliced

2 tablespoons tomato paste

1 teaspoon oregano

Fresh Rosemary Fresh Basil

2 ounces of fresh cheese such as feta, goat cheese or blue cheese balsamic reduction (optional)

Salt and pepper

Instructions

Unroll 1 sheet of thawed frozen puff pastry. Fold over the edges to make a ½-inch border all around and poke the bottom around with a fork. Chill while you prepare the filling.

Preheat the oven 400 degrees F. Place a baking sheet or Pizza Stone in the oven to heat up) this makes the bottom of the tart crispy when it cooks).

Heat 2 tablespoons of olive oil on medium heat in a large frying pan. Add onions and cook about 10 minutes, stirring frequently. Sprinkle with a dash of salt and pepper. Add garlic and cook another 2 minutes. Remove from heat and let it cool.

Slice the tomatoes. Spread 2 tablespoons of tomato paste evenly over chilled puff pastry, but not over the edges. Sprinkle evenly with dry oregano. Add cooked onions to the top then tomato slices in rows.

Bake 15-20 minutes until pastry crust is golden brown and the tomatoes are not watery. Drizzle with remaining 1 tablespoon of olive oil and sprinkle cheese on top. Bake about 3-5 more minutes, Remove from oven and garnish with fresh basil and rosemary leaves and optional balsamic reduction.

Creamy Potato Salad

This healthy yet creamy potato salad recipe is like savory fingers of comfort food at its best! Instead of traditional red potatoes, fingerling potatoes make a flavorsome paring bathed in a creamy vegan sauce A sure crowd pleaser salad at a summer picnic!

Serves 4-6

INGREDIENTS

Dressing:

1/3 cup of vegan mayonnaise (or regular mayonnaise can be used)

1 teaspoon parsley, chopped

1 teaspoon sugar (Xylitol or Coconut Sugar)

1 Tablespoon apple cider vinegar

1 teaspoon dry mustard

5 Tablespoons coconut milk (not canned)

Salad:

1 pound bag of fingerling potatoes,

1 Tablespoon parsley, chopped salt and pepper to taste

¼ cup celery, diced

¼ cup green onion, diced

Instructions

In a medium pot on the stove boil water and add a dash of salt and fingerling potatoes. Boil for 10 minutes or until soft. Strain the water and let the potatoes cool. In the meantime make the dressing.

For the dressing whisk together mayonnaise, 1 teaspoon parsley, sugar, apple cider vinegar, dry mustard and coconut milk.

When potatoes have cooled dice into 1” pieces and add to a large bowl. Add the diced celery, green onion, parsley, and dressing and toss until coated. Add salt and pepper to taste. Refrigerate for about 1 hour to chill before serving.

Chickpea And Corn Salad

A delicious chickpea or garbanzo bean salad lightly tossed with apple cider vinaigrette dressing to bring all the flavors of vegetables together in this gluten-free and dairyfree dish!

Serves 4-6

Ingredients

1 16oz. bag of frozen corn

1 15oz can of garbanzo beans, drained and rinsed

1 cup grape tomatoes, halved

1/3 cup green onions, diced

1 teaspoon olive oil dash of salt and pepper

DRESSING:

1 teaspoon Dijon mustard

2 Tablespoons apple cider vinegar

¼ cup of olive oil

INSTRUCTIONS

On the stove top in a medium skillet add 1 tsp. olive oil and frozen corn. Heat on low until thawed and the liquid evaporates (about 5-10 minutes). Transfer corn to a large bowl. Drain and rinse chickpeas and add to the corn. Add diced green onions (white and green parts) and halved grape tomatoes. Add a dash of salt and pepper to taste.

Make The Dressing: In a small bowl whisk together the Dijon mustard and apple cider vinegar. Add ¼ cup of olive oil and whisk until blended.

Add dressing to chickpea salad right before you are ready to serve. Serve room temperature or slightly chilled.

ROASTED PORK BELLY SANDWICH WITH SUMMER PEACH MOSTARDA (Serves six)

Ingredients:

2 lbs. skin on pork belly (fine without)

2 tbs. toasted fennel seed (ground)

2 tbs. toasted allspice berry (ground)

2 tbs. cracked black pepper

2 bay leaves (crumbled)

4 tbs. kosher salt

1-cup aioli or mayonnaise (see recipe below)

3 ripe peaches

1 tbs. shallot (minced)

3 tbs. mint (torn)

2 tbs. pickled mustard seeds (see recipe)

6 ciabatta sandwich rolls

2-cup arugula

Procedure:

(For the pork belly)

Combine the spices, bay leaves, and salt in to a bowl and stir so ingredients can be distributed evenly.

Massage the spice cure into the flesh of the pork belly being sure to cover every inch. Cover and refrigerate for 12-24 hours.

Pre-heat oven to 375 degrees f

Remove pork for cure and rinse excess off with cold water, pat dry and pace on a resting rack in a roasting pan.

Carefully score the skin, avoid slicing into the meat.

Place in your oven for 1 hour and 30 minutes

Move pork belly to the lowest level in your oven and turn the broiler on.

Let the skin crisp up, this should take 1015 minutes. Ideally your broiler temperature should be on low so this process happens gradually. Keep a close eye on it if this isn’t an option.

When the skin has “puffed” and gotten crispy, remove from the oven and let rest for 15 minutes before slicing.

(For the mayonnaise)

You will need

1 large egg yolk

3 cloves of garlic (finely grated)

½ tsp salt

1 tsp lemon juice

1 tsp Dijon mustard

1 ½ cup grapeseed or sunflower seed oil

Whisk egg yolk, garlic, mustard, salt, lemon juice, and 1 tsp water. whisking constantly add oil drop by drop at first, then half tsp. at a time as mixture emulsifies and thickens. Whisk until oil is incorporated and mayo is stiff enough to hold its shape on a spoon

(For the pickled mustard seed)

Heat 2 cups of white wine vinegar and a ½ cup of granulated sugar. Bring to a rolling boil. Add 1 cup of mustard seeds and simmer for 10 minutes or until tender.

Set mustard seeds aside and allow time for them to cool completely.

(For the summer peach mostarda)

Combine the peach, shallot, pickled mustard seed, mint, a dash of olive oil, and salt to taste.

(Compose your sandwich and enjoy)

Dived the pork belly, aioli, and mostarda, and arugula amongst the toasted ciabatta and enjoy.

Recipe by Avery Hardin

BARBECUED CARROTS WITH PICKLED ONIONS, AND BUTTERMILK VINAIGRETTE

(Serves 4)

Ingredients:

2 lbs. baby rainbow carrots (peeled

1 white onion (pealed whole and sliced into rings)

2 cups white wine vinegar (for pickled onion)

2 tbs. raw, granulated sugar (for pickled onion)

1 small red beet (quartered, for pickled onion)

1 shallot (diced)

½ - cup sour cream

2 tbs. muscatel vinegar (use champagne vinegar as an alternative)

1 ½ - cup buttermilk

½ cup EVOO

Salt and pepper

3 tbs. fresh dill

1 head frisée (cut and washed)

1 bunch watercress (optional, cut and washed)

(For the buttermilk vinaigrette)

In a blender combine the shallot, sour cream, muscatel vinegar, and butter milk. Blend for 30 seconds on medium high speed. Slowly stream in the EVOO. Season vinaigrette to taste with salt and pepper

(For the carrots)

Pre heat your barbeque or indoor grill to 400 degrees F.

Toss the carrot in a bit of olive oil and salt. Grill carrots on each side for about 10 minuets per side. This may take longer depending on the size of your carrots. You’re looking for fork tender.

(For the pickled onion rings)

In a small pot bring the white wine vinegar, sugar, and quartered beets to a rolling boil. Place your sliced onion “rings” in a nonreactive container and pour the boiling vinegar over them. Place a sheet of parchment paper or a bowl over the top of the onions so they’re completely submerged in the vinegar. Set aside and allow to cool, over night is best.

(Compose the salad)

1. In a large mixing bowl toss the carrots, frisée, and watercress. Add a few tablespoons or as much or as little dressing as you prefer. Garnish with pickled onion, serve, and enjoy.

Recipe by Avery Hardin