Reflections on Summer and Some Summer Favorites

What a long strange trip this has been. This is not the Summer that any of us were looking forward to. Instead of pools, beaches, and barbecues we’ve had social distancing, masks, and cautious outdoor dining. I know that I am not alone when I say, “Please let it be over!” While there is a faint light at the end of the tunnel, the bright light seems pretty far away. We are all trying to make the best of things and figuring out how to responsibly use the little bit of relaxed guidelines to our cautious advantage.

Family time is the best part of summer and we are happy to have more time  together. Since I live in the Kitchen of Love, food has been one of the great comforts. A few new things have been laid upon the table, but many of my Summer Favorites have come to the table like old uncles and aunts that you haven’t seen since last summer. I want to share a few of my favorites with you. They have graced the blog before, some of them on multiple occasions. These three are definitely worth repeating.

First up is a Corn Chowder that showcases fresh corn at its peak. The kernels simmer with onions and peppers in a corn broth that imparts layers of corn flavor and goodness.

Summer Corn Chowder

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Servings

4

Servings 4

Summer Corn Chowder Print Recipe Servings 4 Servings 4

Ingredients

Corn Broth

• 5 - 6 Corn Cobs Corn kernals removed
• 5 Cups Water More or less as needed
• 1 Onion Roughly chopped
• Pinch salt

Chowder

• 4 Strips Thick Cut Bacon Cut into 1/2 inch pieces
• 4 Cups Fresh corn Kernals 5 - 6 ears
• 1 Medium Sweet Onion Chopped in 1/2 inch dice
• 3 Green Onions Sliced
• 1 Red or other colored Bell Pepper Chopped in 1/2 inch dice
• 1/2 Cup Diced Celery
• 1 Large Jalapeno Pepper Finely chopped
• 1 Large Russet Potato Peeled and shredded
• 1 Tsp. Chili Powder I used Ancho, use what you love
• 1 Tblsp. Fresh Thyme
• 2 Cups Corn Broth From recipe above
• 2 Cups Fat Free Half and Half More or less to taste
• Kosher Salt and Pepper To taste
• 1/3 White Cheddar Cheese Shredded for garnish

Servings:

Instructions

Corn Broth

1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.

Chowder

1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.

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Gazpacho is a classic summer dish. Fresh vegetables at their peak blended to your liking. This is a recipe that begs to be played with from the vegetables you use to how spicy (or not) you make it.

Gazpacho with Roasted Corn

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Servings

4

Servings 4

Gazpacho with Roasted Corn Print Recipe Servings 4 Servings 4

Ingredients

• 2 Cups Vegetable or Tomato Juice
• 1 English Cucumber Peeled
• 4 Roma Tomatoes Cored and seeded
• 1 Bell Pepper Any color
• 1 Medium Onion
• 3 Cloves Garlic
• 1/4 Cup Italian Parsley
• 1/4 Cup Cilantro
• 1 Lemon or Lime Juiced
• 2 Tbsp. Sherry Vinegar
• 1-1/2 Tsp. Sweet Smoked paprika Or to taste
• 1 Tsp Ground Cumin Or to taste
• 2 Ears Corn Roasted

Servings:

Instructions

1. Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
2. Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
3. Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
4. Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
5. Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.

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This is what could happen if you married a pasta salad with a lettuce salad and threw in a little chicken for good measure. The pasta and lettuce are co-stars with a supporting cast of fresh and pantry vegetables.

Italian Salad with Pasta and Chicken

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Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.

Servings

2

Servings 2

Italian Salad with Pasta and Chicken Print Recipe Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing. Servings 2 Servings 2

Ingredients

• 3 Onuces Whole Wheat Farfalle Cooked Al Dente
• 1 6 ounce Jar Marinated Artichoke Hearts Drained and rinsed
• 1 Cup Colored Bell Peppers Sliced
• 1 Cup Colored Mini tomatoes
• 1 Cup Red Onion
• 1 Cup Garbanzo Beans Drained and rinsed
• 6 Ounces Grilled Chicken Breast Cut into bite sized pieces
• 2 Tblsp. Sicilian Olives Sliced
• 1 Romaine Heart Torn into bite size pieces
• 1 Tblsp. Shredded Romano Cheese For topping

Dressing

• 2 Tblsp. Balsamic Vinegar
• 1 Tblsp. Fresh Herbs Finely choopped
• 2 Cloves Garlic Minced
• 1/2 Tsp. Anchovy Paste Or to taste
• 2 Tblsp. Olive Oil
• Salt & Pepper To taste

Servings:

Instructions

1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.

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Here’s hoping that this Summer like no other is filled with good food and lots of love.