Summer Garden Recipes: Salads, Mains & Desserts

Summer is the gateway for great seasonal food to be enjoyed straight from the garden.

There is nothing like a bite of a juicy strawberry, a cool and crisp piece of lettuce, freshly pulled onion or a hot radish dipped in salt.

I have included some recipes that will satisfy your gourmet desires served at a backyard picnic, at home on your deck, a potluck, at the beach or a summer celebration.

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Salads are often used as the side dishes on a summer plate. Bursting with colour and interest, the taste is refreshing and the food value is high.

It is the time of year when we can use ingredients that have just been gathered. Salads are a taste sensation, great with a grilled burger, sliced cold cuts, a pickle and maybe some potato chips for crunch.

And at our house, there is always a place for canned brown beans.

Broccoli pasta salad

• 4 c. broccoli florets cut into small pieces 1 L
• 8 ounces rotini or short pasta (1 c./250 mL dry)
• 1/4 c. diced red onion 60 mL
• 2 tbsp. finely chopped fresh dill leaves 30 mL
• 1 tbsp. fresh chopped parsley leaves 15 mL
• 8 slices bacon cooked and crumbled (you can also use chopped ham or omit)
• 1/2 c. crumbled feta cheese (optional)

Dressing

• 2 tsp. granulated sugar 10 mL
• 3 tbsp. white wine vinegar (you could use regular vinegar) 45 mL
• 3/4 c. mayonnaise 175 mL
• 1/4 c. sour cream 60 mL
• salt and black pepper to taste

In a small mixing bowl, whisk the dressing ingredients and set aside.

Cook pasta according to package directions. Drain and run under cold water.

Add the ingredients to a large serving bowl, pour the prepared dressing over and mix well.

Refrigerate for one hour before serving.

Makes six servings.

Source: www.spendwithpennies.com

Strawberry poppy seed salad

• 1/4 c. sugar 60 mL
• 1/3 c. slivered almonds 80 mL
• 1 bunch romaine, washed and torn (about 8 cups) 1
• 1 small onion, halved and thinly sliced 1
• 2 c. halved fresh strawberries 500 mL

Dressing

• 1/4 c. mayonnaise 60 mL
• 2 tbsp. sugar 30 mL
• 1 tbsp. sour cream 15 mL
• 1 tbsp. 2% milk 15 mL
• 2 1/4 tsp. cider vinegar or white vinegar 11 mL
• 1 1/2 tsp. poppy seeds 7 mL

Add the first amount of sugar to a large skillet. Cook and stir over medium-low heat until melted and caramel-coloured, about 10 minutes. Stir in almonds until coated. Spread on foil or parchment paper to cool.

In a large bowl, add the romaine lettuce, onion and strawberries. Whisk together dressing ingredients and toss with the salad mixture. Break candied almonds into pieces and sprinkle over the salad. Serve immediately.

Serves six.

Source: www.tasteofhome.com

If you want an alternative to the usual protein offering, try this tasty salmon or chicken dish.

Ginger honey marinated salmon or chicken

• 1/3 c. orange juice 80 mL
• 1/3 c. reduced-sodium soy sauce 80 mL
• 1/4 c. honey 60 mL
• 1 green onion, chopped 1
• 1/2 tsp. ground ginger 2 mL
• 1 tsp. garlic powder 5 mL
• 1 salmon fillet, fresh or thawed (1-1/2 pounds and 3/4 inch thick) 1

For marinade, in a mixing bowl combine the first six ingredients. In a shallow dish, combine the salmon and 2/3 c. /160 mL marinade; refrigerate 30 minutes, turning occasionally. Reserve the remaining marinade for basting.

Place salmon on an oiled grill rack over medium heat, skin side down; discard the marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15 to 18 minutes, basting with reserved marinade during the last five minutes.

Serves six.

Source: www.tasteofhome.com

*Note: Chicken is an amazing substitute if desired, and you could also roast the salmon or chicken in the oven.

Summertime fruit pizza

We love eating fresh fruit, but when something special is required, this vibrant dessert that uses seasonal fruit is our go to.

Crust

• 1/2 c. butter, softened 125 mL
• 1/4 c. icing sugar 60 mL
• 1 c. flour 250 mL

Filling

• 8 oz softened cream cheese 250 g
• 1/4 c. white sugar 60 mL
• 1 tsp. vanilla 5 mL

Topping

I like sliced strawberries, blueberries, raspberries, saskatoon berries, cherries — really, whatever you like and have available.

Glaze

• 2 tbsp. corn starch 30 mL
• 1 c. orange juice 250 mL
• 1/2 c. sugar 125 mL
• 1 tsp. lemon juice 5 mL

Crust

Mix the butter, icing sugar and flour together and press onto an ungreased pizza pan. Bake at 350 F (180 C) for eight to 10 minutes. Let cool.

Filling

Mix together the cream cheese, sugar and vanilla and spread onto the cooled crust. Spread the prepared sliced fruit on the filling.

Glaze

In small sauce pan combine the cornstarch, juices and sugar, heat on medium until thick and pour over fruit. Chill until ready to cut and serve.

Almond rhubarb coffee cake

The rhubarb is still standing tall in the garden, and I can’t resist the taste of this fruit baked into a sweet treat.

Cake batter

• 2 1/2 c. all-purpose flour 625 mL
• 1 tsp. salt 5 mL
• 1 tsp. baking soda 5 mL
• 1 1/2 c. packed brown sugar 375 mL
• 2/3 c. vegetable oil 160 mL
• 1 large egg 1
• 1 tsp. pure vanilla extract 5 mL
• 1 c. milk 250 mL
• 1 1/2 c. rhubarb, chopped 375 mL
• 1/2 c. sliced almonds 125 mL

Streusel topping

• white sugar 80 mL
• 1 tbsp. butter, melted 15 mL
• 1/4 c. sliced almonds 60 mL

Preheat the oven to 350 F (180 C). Prepare two nine inch/22 cm round cake pans.

In a medium mixing bowl, combine the flour, salt, and baking soda together.

In another bowl, beat the brown sugar, oil, egg and vanilla with a mixer until smooth. Add flour mixture and milk, alternately, until combined. Stir in rhubarb and 1/2 c. almonds until incorporated. Pour into the prepared pans.

In another mixing bowl, combine the white sugar and melted butter together with a fork; stir in 1/4 c. almonds, then sprinkle over batter.

Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 30 to 35 minutes.

Makes two cakes that cut nicely into 10 slices each.

Source: www.allrecipes.com.

Explore more farm-fresh recipes and culinary insights from Jodie Mirosovsky.

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