In Season Now cucumbers berries artichokes cherries summer-squash

Quick Cucumber Pickles

Combine white vinegar with a generous spoonful of pickling spices, sugar (if desired) and salt and bring to a boil.

Pour mixture over sliced cucumbers. Let cool, then refrigerate up to 1 week.

Cucumber Gazpacho

In a blender, puree peeled and seeded English cucumber, garlic, red onion, avocado, olive oil, lime juice and cilantro.

Thin with vegetable stock as desired and season with salt
and pepper.

Cucumber, Tomato & Red Onion Salad

Whisk together minced garlic, chopped fresh mint, lemon juice, olive oil and salt.

Toss peeled, seeded and diced cucumber, halved cherry tomatoes and thinly sliced red onion with the dressing.

Cucumber Tea Sandwiches

Whip cream cheese with fresh dill and lemon juice. Spread on white or pumpernickel bread.

Using a mandoline, thinly slice cucumber lengthwise. Arrange
on cream cheese, cut sandwiches into triangles and garnish with
dill sprigs.

Asian Cucumber Salad

Using vegetable spiralizer with the straight blade or a mandoline, slice cucumbers lengthwise into thin ribbons.

Toss with rice vinegar, sesame oil, salt and toasted sesame seeds.

Tzatziki

Stir together peeled, seeded and diced cucumber with Greek yogurt, minced garlic, lemon juice and chopped fresh dill and mint.

Season with salt and serve with grilled pita.

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Mixed Greens with Raspberry Vinaigrette

Whisk together raspberry vinegar, olive oil, Dijon mustard, honey and salt.

Toss mixed greens, raspberries, candied pecans and thinly sliced red onions with vinaigrette.

Quinoa with Blueberries, Toasted Walnuts & Mint

Toss cooked quinoa with blueberries, toasted walnuts and a handful of chopped fresh mint.

Drizzle with walnut oil and
lemon juice.

Grilled Pork Chops with a Blackberry Port Sauce

Season pork chops with salt and pepper. Grill 4 to 5 minutes on each side.

Simmer blackberries, port,
chicken broth, honey and minced shallot until reduced and berries are soft. Drizzle on pork chops.

Berry Bread Pudding

Whisk together 6 eggs, 3 cups cream, 1 cup milk, 1 cup sugar, 1/2 tsp. vanilla extract and a pinch of salt. Pour over 1-inch cubes of ciabatta or other crusty bread and refrigerate overnight.

Fold in berries and bake at
350°F until set.

Pavlovas with Strawberries

Quarter 1 pint strawberries; toss with sugar and lemon juice.

Whip 3 egg whites, 3/4 cup sugar and 1/4 tsp. cream of tartar until stiff and glossy. Spread 3-inch disks of mixture on a baking sheet and bake at 250°F until crispy. Top meringues with strawberries.

Berry Popsicles

Puree berries, sugar and a
squeeze of lemon juice in a blender.

Strain, then pour into popsicle molds and add sticks. Freeze
until solid.

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Raw Artichoke Salad

Trim and halve artichokes; remove chokes.

Using a mandoline, thinly slice artichoke hearts.

Toss artichoke slices with olive oil, lemon juice, shaved Parmesan, salt and pepper.

Fried Baby Artichokes

Trim and halve artichokes; soak in buttermilk. Dredge in mixture of equal parts all-purpose and semolina flours.

In deep pan, heat 1 inch of canola oil to 375°F. Fry artichokes until crispy. Drain; serve with aioli.

Braised Artichokes

Trim and halve artichokes; remove chokes.

Cover bottom of baking dish with lemon slices; top with artichokes, salt and pepper. Add chicken stock or white wine to cover artichokes halfway.

Cover with foil. Bake at 400°F until tender.

Artichoke Spread

Trim and halve artichokes; remove chokes. Simmer artichoke hearts until tender.

In food processor, combine artichokes, garlic, lemon juice, olive oil and grated Parmesan; pulse until smooth.

Spread on toasted bread or sandwiches.

Baked Stuffed Artichokes

Trim artichokes; sprinkle with olive oil, salt and pepper. Place in baking dish.

Combine toasted bread crumbs, chopped parsley, grated pecorino, olive oil, minced garlic, lemon zest, salt and pepper. Stuff into center of artichokes and between leaves.

Add 1/2 cup water to pan; cover with foil. Bake at 400°F until tender. Uncover; bake until browned.

Marinated Baby Artichokes

Trim and halve baby artichokes.

Blanch artichokes until tender. Drain well; cool to room temperature.

Place artichokes in jar. Add chopped fresh herbs, garlic, lemon zest and chile flakes; cover with olive oil. Refrigerate and use within 1 week.

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Seared Duck Breast with Cherry-Port Sauce

Season duck breast with salt and pepper. Cook, skin side down, in sauté pan until crisp. Transfer to rack-lined baking sheet. Roast at 375°F until medium-rare.

Cook minced shallot in sauté pan until tender. Deglaze with port; add chicken stock and pitted cherries. Cook until thickened; whisk in butter. Spoon over duck.

Grilled Mahimahi with Cherry Salsa

Season mahimahi fillets with salt, cayenne and lime juice. Grill over high heat until cooked through.

Combine pitted cherries, diced jalapeño, chopped shallots, sliced green onions, chopped cilantro, lime juice and salt. Serve salsa over mahimahi.

Cherry & Goat Cheese Salad with Hazelnuts

Whisk together minced shallots, sherry vinegar, hazelnut oil, salt and pepper.

Toss mixed greens and pitted sour cherries with vinaigrette.

Top salad with crumbled goat cheese and toasted hazelnuts.

Cherries Jubilee

In sauté pan, toss pitted cherries with sugar, lemon juice and lemon zest. Cook until slightly softened and juices release.

Remove from heat, add a splash of brandy and flambé; cook until flame goes out. Serve immediately over vanilla ice cream.

Individual Cherry Crisps

Combine pitted cherries, sugar, lemon juice and cornstarch; divide among ramekins. Top with streusel (brown sugar, flour, oats and butter combined until clumpy).

Bake at 375°F until filling is bubbly and streusel is browned.

Cherry Pie

Combine 2 lb. pitted cherries, 1 cup sugar and 1/4 cup cornstarch; transfer to prepared pie shell in 9-inch pie pan. Top with pie dough round; flute edges. Brush with egg wash.

Bake at 425°F for 20 minutes. Reduce oven to 350°F; bake 55 to 60 minutes more. Cool 1 hour before serving.

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Grilled Summer Squash

Cut squash into slices 1/4-inch thick slices; toss with olive oil, salt and pepper.

Grill over high heat until nicely marked on both sides, then toss with balsamic vinaigrette.

Serve as a side dish or as part of an antipasti platter.

Baked Summer Squash with Herbed Bread Crumbs

Halve squash lengthwise, drizzle with olive oil and season with salt and pepper. Place cut-side up in a baking dish.

Toss bread crumbs with chopped fresh herbs, salt, pepper and olive oil; sprinkle over squash.

Bake at 350°F until golden brown, about 20 minutes.

Zucchini & Feta Salad

Using a mandoline, thinly slice zucchini lengthwise into long strips.

Toss with olive oil, lemon juice, salt, pepper, crumbled feta and chopped toasted pecans or walnuts.

Pasta with Summer Squash

Using a mandoline or spiralizer, cut zucchini and yellow squash into long julienne.

Sauté squash with chopped shallots in olive oil until tender.

Toss with drained cooked pasta, chopped fresh herbs and grated Parmigiano-Reggiano.

Zucchini Tart

Roll out puff pastry into rectangle.

Stir together feta, ricotta, lemon juice and an egg. Spread on pastry.

Arrange thinly sliced zucchini slices on top in a single layer. Brush with olive oil and bake at 350°F until nicely browned.

Stuffed Squash Blossoms

Stir together ricotta, Parmigiano-Reggiano, chopped mint, an egg yolk and salt.

Fill squash blossoms with cheese mixture. Dredge in 1/2 cup flour mixed with 1/4 tsp. salt and 3/4 cup sparkling water.

Fry in vegetable oil until golden.

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