in the kitchen: Slow Summer

The best summer meals are the ones worth slowing down for. Berries sliding off the 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

5 basil leaves

1½ oz watermelon juice

1½ oz gin

¾ oz aperitivo

¼ oz honey syrup

½ oz fresh lime juice

Directions

1. Add basil leaves to a shaker and gently muddle. Add watermelon juice, gin, aperitivo, honey syrup, and lime juice. 

Fill with ice and shake until well-chilled.

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

Honey Lemonade Popsicles

Yields: 6

Ingredients

2 cups water

½ cup fresh lemon juice

¼ 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.

Berry Dutch Baby with Whipped Cream

Serves: 3–4

Ingredients

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

2 tbsp sugar

1 tsp vanilla extract

Pinch of salt

4 tbsp butter

Dressed Berries

1 cup strawberries, sliced

½ cup blueberries

½ cup blackberries

2 tbsp maple syrup

½ tsp lemon juice

Ingredients

Whipped cream

Powdered sugar

 Directions

1. Preheat the oven to 425°F. 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 the 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 the hot skillet from the 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

Ingredients

4 salmon fillets

Kosher salt to taste

Black pepper to taste

2 tbsp olive oil

Herb Sauce

1 cup parsley

¼ cup basil

1 garlic clove

Zest and juice of 1 lemon

1/3 cup olive oil

2 tbsp grated parmesan

Pinch of red pepper flakes

Kosher salt to taste

Directions

1. Preheat oven to 300ºF.

2. 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.

3. Season salmon with kosher salt and black pepper.

4. 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.

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

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

Chickpea Salad with Cucumbers, Tomatoes & Feta

Serves 4

Ingredients

2 cups baby spinach or mixed greens

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, thinly sliced

1 avocado, sliced

¼ small red onion, thinly sliced

¼ cup crumbled feta

¼ cup fresh mint leaves

Dressing

3 tbsp olive oil

Juice of 1 lemon

1 tsp honey

½ tsp dried oregano

Kosher salt

Black pepper

Directions

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

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

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

Charred Corn Salad with Avocado Crema

Serves: 6

Ingredients

1 tbsp olive oil

6 ears fresh corn, kernels removed

1 tsp chili powder

1 tsp smoked paprika

½ tsp garlic powder

Pinch of salt

1/3 cup crumbled feta

2 tbsp chopped cilantro

Tortilla chips for serving

Lime wedges for serving

Avocado Crema

1 ripe avocado, pitted

¼ cup sour cream

Juice of 1 lime

Pinch of salt

1–2 tbsp water, as needed

Directions

1. To make the avocado crema, blend avocado, sour cream, lime juice, salt, and water until smooth and drizzleable.

2. 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.

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

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