Farmer’s Markets are just busting with corn, tomatoes, basil, and other late summer produce-are you wondering what else to do with them? How about a corn tart, or even some chowder? I love this time of year, there is so much fresh food to choose from for the dinner table. After traveling most of the summer I’m ready to just plant myself in my kitchen and begin taking advantage of the harvest.
Corn season is in full swing out in the Fraser Valley. Just drive down the highway and everywhere are field of corn with signs trying to entice travelers to stop and buy some. Saving Room for Dessert has put corn in a tart with basil and sweet tomatoes, which is perfect for a brunch or light dinner. Serve with a tossed green salad and you have a delicious late summer meal!
Photo copyright Saving Room for Dessert
Halibut is my favorite fish. Meaty and easy to cook, Paper Chef will help you make a low fat, delicious dinner in no time. Cooking in a parchment bag not only seals in juices and flavor, but keeps the amount of dishes you need to do to a minimum! I haven’t been able to find good halibut here, but I would absolutely make this if I did.
Photo copyright Paper Chef
While at Eat!Vancouver, I had the chance to meet some of the lovely people who work for Windset Farms. Definitely make a point of clicking over to their site, there’s loads of great recipes there to try, all of which include their delicious veggies. In the summer I like to go down to the docks and pick up some fresh seafood, and this clam chowder caught my eye immediately. Serve with hunks of crusty bread and enjoy!
In the summer, dinner salads are common in my house-mostly because everyone will eat them, and they keep me from having to heat up the kitchen. Honey Sage has a beautiful looking artichoke and chicken salad that I have added to my “must make” list. You could even substitute the dried herbs for fresh, raided straight from the herb garden. I love trekking out there with scissors and coming back with something to throw in a salad, don’t you?
Photo copyright Honey Sage
Once back from all the traveling I have been doing this summer, I couldn’t wait to have something fresh and light. This salad was so easy to put together and makes a nice lunch, a light dinner, or even a good first course. Since we were traveling and my grocery supplies were low, I was out of ginger and rice wine vinegar so I improvised with sake and minced natural pickled ginger and the results were fabulous.