Jerusalem : Compass of the Diaspora Jew
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Recipes with favorite summertime ingredients. Take advantage while you can!
The last licks of summer are kicking in. Before we know it, school starts and summertime barbecues and pool parties are over. But not yet! Here are some recipes with favorite summertime ingredients like home-grown tomatoes, juicy watermelon, local fresh corn, and BBQ’d fruit. Check out your farmer’s markets and taste those seasonal summer delights. It’s at its freshest and most delicious right now.
Serves 6 – 8
Light and refreshing, I make this salad as a side dish for dinner all summer long. With fresh artisan ciabatta bread and vine-ripe summer tomatoes all you need is a simple protein and dinner is farm fresh and extra delicious.
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons of olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
Remove colander with tomatoes from bowl with tomato juice and place the tomatoes in a large bowl and set aside. To the tomato juice bowl, add shallots, garlic, mustard, and vinegar. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread. Then serve immediately.
Photo by tablespoon.com
Ceviche and tuna tartare are amongst my favorite summer appetizers. I make this as a shabbos appetizer during the summer months and save the leftovers for shalosh seudos and weekday lunches. I make it a littler dressier by serving it in martini glasses with potato chips for dipping.
With a sharp knife, cleanly dice the tuna into ¼ inch cubes. Place onion, watermelon, and cucumber into a bowl. In a small bowl, whisk garlic, mint, lime juice, orange juice, and a pinch of salt. Pour over tuna and vegetables and stir gently. Place in refrigerator for 15 minutes. Stir before seLet the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
Serve chilled with chips or just in a bowl.
* Fish cuts cleaner when semi-frozen. Tip: Freeze sushi-grade fish, and semi-defrost, then cut into cubes.
Photo by tastingtable.com
Serves 6
This soup is cool and refreshing. It makes the best summertime soup. I like to serve it with homemade croutons or toasted pine nuts for an extra crunchy addition. Use farm fresh corn or local corn if you can.
Bring jalapeno, corn kernels (excluding ¼ cup), coconut milk, and water to a boil in a large saucepan. Reduce heat and simmer until corn is tender, about 20 minutes. With a food processor, puree soup until smooth. Season with salt and pepper and chopped mint. Chill at least 3 hours. Before serving add lime juice. Garnish each with the additional corn kernels, a dollop of tofutti sour cream and a mint sprig or toasted pine nuts or croutons. Drizzle with truffle oil.
Serves 4
Poaching hearty fish in olive oil creates a creamy, soft and delicious rich dish. It’s a summertime recipe and extra special with seasonal summer tomatoes.
In a small skillet, heat 2 tablespoons of olive oil. Add the zucchini and cook over moderate heat, stirring occasionally, until just tender, 3 to 4 minutes. Add tomatoes and remove from heat. Stir in the lemon zest, lemon juice and sherry vinegar and season with salt. Mix gently and keep warm.
In a large skillet, heat the remaining 2 cups of olive oil over moderate heat to about 180°F. Season cod with salt and gently place in hot oil. Poach until just white throughout, 10 to 12 minutes. Remove the fish with a slotted spatula and drain briefly on paper towels. Sprinkle with salt and pepper. Spoon the zucchini mixture into shallow bowls, set the fish on top and serve.
Photo by honestlyyum.com
Serves 6
Preheat oven to 350°F. Place coconut in a single layer on a baking sheet. Toast for 6 - 10 minutes or until lightly browned. Set aside.
Preheat grill to medium-high and place the limes flesh side down on the grill. Cook for 5 minutes or until real nice char marks appear, set aside.
Halfway through the cooking process, squeeze some lime juice over the pineapple, this will keep the pineapple moist.
Take pineapple off the grill and immediately squeeze over a little more grilled lime juice.
Place Lotus butter in a microwave safe bowl. Melt in microwave for 1 minute. Stir until smooth and creamy.
Place grilled pineapple on a plate. Top with ice cream. Drizzle with melted lotus butter and top with a sprinkle of coconut.