Sweet Summer Fruits (4)

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The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.

Pre-heat oven to 350 degrees

2 ripe apricots – sliced

1 large, ripe nectarine – sliced

1 large peach – sliced

Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.

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Veal Ragu with Zucchini Spaghetti (4)

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Zucchini/courgettes ‘spaghetti’ is a really good substitute for pasta and because it doesn’t taste of much it is the perfect foil for many different sauces. I  make my own with a spiralizer but I notice that it is now available to buy in supermarkets. It is very quick to cook – literally a few minutes – and you actually want it to be just ‘al dente’. The veal sauce is livened up with sliced baby bella mushrooms and fresh herbs – sage and rosemary.

1 tbsp. oil, seasoned with salt and freshly ground black pepper

1 large onion – finely chopped

1 pound ground veal/pork

8 oz. baby bella mushrooms – sliced

1 cup chicken broth

1/2 tbsp. fresh sage – finely chopped

1/2 tbsp. fresh rosemary – finely chopped

Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let it brown slightly.

Next add the ground veal and sear it before adding the mushrooms, chicken broth and herbs.

Simmer for around 15 minutes then pour sauce over the zucchini spaghetti.

ZUCCHINI SPAGHETTI

1 pound of zucchini – spiralized

Salt and freshly ground black pepper

Cook zucchini in boiling water for around 3 minutes until they are cooked but still a little on the firm side.

Drain, then pat dry with a clean T-towel.

Place in a serving dish, season with salt and freshly ground black pepper and mix well.

Pour the veal ragu over the top

 

Kate’s Parslied Potatoes (4)

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A new twist on new potatoes.

1 pound new potatoes

2 tbsp. olive oil

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.

Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.

 

Tomato-Based Salad (4)

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This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified

 

 

 

Crab Salad (4)

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A perfect summer salad – lump crabmeat

with avocado, celery and romaine lettuce tossed in  mayonnaise diluted with freshly squeezed lemon juice and sprinkled with cayenne pepper.

1 head of romaine lettuce – finely chopped

1 avocado – diced

2 sticks of celery – diced

8 oz lump crabmeat

2 tbsp. mayonniase

Juice of 1 lemon

Salt and freshly ground black pepper

2 pinches of cayenne pepper

Place lettuce, avocado, celery and crabmeat in a large bowl.

Whisk mayonnaise, lemon juice, salt and pepper together, then pour over the salad ingredients and toss well.

Sprinkle cayenne pepper over the top.

 

Steff’s Meat Sauce (4)

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When I cook I try to make the dish healthy by cutting down on fat and sugar where possible. So, for this recipe I replaced ground beef with a mixture of ground chicken and ground turkey – a tip from my friend, Steff. I also bulked up the sauce with cannellini beans.

Because both chicken and turkey give out a certain amount of water, you may find that the sauce is a bit too runny. If so at the end of the cooking time cook for a little longer at a higher heat to reduce the liquid.

Just before serving I add small pieces of goat’s mozzarella which start melting and going gooey (more credit to Steff) and I serve this sauce over rice noodles – the thicker kind if you can find them – but it would be good with a baked potato, over rice or zucchini ‘pasta’.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 large onion – finely chopped

2 large cloves of garlic – grated

1 pound of ground chicken

1 pound of ground turkey

1 cup passata

1 cup chicken broth

2 oz. goat’s mozzarella – cut into small pieces

Heat seasoned oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown, then add the garlic, stir and let cook for a few minutes.

Stir in the ground chicken and turkey and break up the meat so it isn’t in clumps. Let the meat brown as this will add more flavor to the sauce.

When the meat is nicely browned stir in the passata and the broth and bring to the boil and let simmer for 30 minutes.

Remove from the heat and sprinkle the cheese over the top. Serve before the cheese fully melts.

 

Greens and New Potatoes (4)

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Why serve one or two vegetables when you can a whole lot of veg. that complement each other nicely –  green vegetables with potatoes added into the mix and raw chopped shallot to add a bit of a bite with lemon butter mixed in. When I say butter I don’t mean the real thing as it contains lactose but there is a good vegan alternative – Earth Balance brand – which I have recently discovered. It is best to cook all the vegetables until just ‘al dente’. This dish goes equally well with meat or fish and would also be a good vegetarian/vegan meal.

8 oz. new potatoes – halved or quartered depending on size of potatoes

8 oz. thin asparagus – cut into 2″ pieces

8 oz. broccoli florets

8 oz. frozen edamame beans

8 oz. peas – fresh if possible, otherwise frozen

1 shallot – finely chopped

Juice of 1 lemon – Meyer variety if possible (less acidic)

1 good tbsp. butter alternative

Salt and freshly ground black pepper

Cook all vegetables individually in the order given, draining each one and placing in a warmed serving dish, then cooking the next vegetable in the retained water, etc, etc. until all the veg. are cooked.

Add the chopped shallot.

Pour over the lemon/butter alternative and mix well until butter alternative is melted.

Season with salt and freshly ground black pepper and serve immediately.