Creamy, Cheesy Corn Grits with Summer Vegetables and Basil

Recipe by Sarah Foster, Fresh Every Day

This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.

(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced

Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.

Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.

Gratin of Summer Vegetables in Pesto

Recipe adapted from Anne Willan, Good Food, No Fuss

This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.

(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto

Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.

Summer Squash Soup with Curry Spices

Adapted from a recipe by Deborah Madison, The Greens Cookbook

I served this with some basmati rice and a simple salad of cucumber,
tomato and mint—it was like a celebration of summer.

3 Tablespoons butter
1 large yellow onion
1 1/2 pound mixed summer squash, sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
4 cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon grated, fresh ginger root
1/2 teaspoon salt
4 cups water or vegetable stock
1 can coconut milk
cilantro leaves for garnish

Heat the butter in a large pot. Add the onion and squash and
cook over medium heat for 5-10 minutes, stirring occasionally.
Gather the whole spices and grind them to a powder with a spice
mill. Add to the onions and squash along with the remaining
spices and 1/2 cup water or stock. Continue to cook for 5 minutes,
stirring often. Add the rest of the water or stock and coconut
milk and bring to a boil. Reduce to a simmer and continue
to cook for 15 minutes. Puree the soup with a blender or pass
through a food mill and return to heat. Salt and pepper to taste.
Because some squash has more water than others you might need
to add water or cook down the soup a bit to achieve the desired
consistancy. Serve garnished with cilantro.

Zucchini Slaw Two Ways

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes from Foster’s Market

(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.