Summer is beginning to wind down for some, as school begins this week in many Southern California cities. I for one love the idea of fall around the corner, but realistically it’s not for another full month, so summertime food is still remaining on our plates. I do love a good barbecued steak, burger or piece of chicken, but salads or recipes that utilize all this great produce are the thing that motivates me to enjoy mealtime during these warmer months. I get such a smile on my face as I approach farm stands anywhere because of the lovely abundance of greens, fruits and vegetables. I’ve noticed a few different varieties of melons lately, so maybe that might be something to grab this week and try something new. Speaking of new — I got a new umbrella for my backyard in Santa Ynez, after my first one was back ordered for three months – I gave up. This one is navy blue and on sale, and nestles right over my lounge chairs, so that’s where I’ll be hanging today.
As for the week’s menu – Monday is Grilled Peach and Sweet Corn Salad night because why not take advantage of those plump peaches right now. Tuesday is always one of my favorites nights to enjoy Mexican food, and this Easy Tomatillo Salsa is super tasty on top of any taco, burrito or grilled protein. Wednesday night is made more magically with my Skillet Bacon Wrapped Cod with Zucchini and Tomatoes. One pan, summer flavors – this dish is simply delicious. On Thursday, I recommend my Grilled Spatchcock Chicken with Basil-Arugula Oil for a faster take on grilling a whole bird. The fresh herby oil accents the chicken beautifully and uses up those summertime herbs. Friday is a good night for an appetizer as dinner and these Crispy Corn Cakes with Lime Crema will please the simplest of palates. Saturday’s are for baking, yet it’s pretty hot outside, so I thought my no-bake Strawberry Angel Food Trifle would hit the spot and keep your kitchen cool. Enjoy the warm days ahead while you can and all that lovely summer produce.
Monday – Fresh peaches sliced and grilled with sweet corn and tossed with greens.
Tuesday – Sweet and tangy tomatillos blend up into the tastiest salsa.
Wednesday – Bacon wrapped white fish, like cod with tomatoes and zucchini in one skillet.
Thursday – Grill a whole chicken with the backbone removed for a quicker cooking recipe during the week.
Friday – Fresh or frozen corn transformed into crispy cakes with a refreshing lime crema.
Saturday – Store-bought angel food cake transformed into an amazing strawberry trifle with a chocolate drizzle over top.