I do cook over the summer, but you’d never know it from this blog.
And, frankly, over the last few months it was harder than usual to muster up enthusiasm for turning on the oven or cranking up a burner. With the extra-intense heat and El Nino/Pacific hurricane-related humidity, all I ever felt like eating was salad or a taco grilled outside.
I did crack open my new Lemonade cookbook for one afternoon BBQ and made the very delicious, simple Broccoli, Ricotta, Champagne Vinaigrette recipe. This is one of my favorite salads at Lemonade café and the recipe didn’t disappoint (although, note to all: when the recipe calls for “ricotta salata” you actually need to buy that hard, typically sheep’s milk-based cheese, not the ricotta slubs in their salty puddle from the refrigerated section of the store).
With the unused ricotta cheese, I baked—on two different occasions—the tangy, moist, absolutely delicious Blueberry Ricotta Muffins from the Eva Bakes site. Yum times 10 on those, and ridiculously easy to make. Definitely try them out.
During one of our extended family camping trips, we made Bon Appétit‘s Seared Cod with Potato and Chorizo Hobo Packs using “soyrizo.” The recipe has a series of multiple steps, but actually isn’t that complicated to follow. While Cook #1 oversees baby potatoes, wads of soyrizo and olive oil roasting in tinfoil packs over the grill, Cook #2 pan fries cod fillets that are then slathered with a pumpkin seed-lime butter. Everything gets dumped on the plate or in the bowl, and then inhaled by happy campers (to make it even more deluxe, we sautéed some spinach to add to the pile).
Then, last night, as the temperature finally started to drop a bit with rain in the forecast, I made Bon App’s Green Posole with Cod and Cilantro. This is a terrific “swimmatarian” alternative to traditional pork-packed posole, a hominy-based Mexican stew that I otherwise love. With its tomatillo-cilantro base, this soup is bright green and light, while still including enough oomph—fish chunks, hominy—to fill you up. And the lime juice, sliced radishes and sliced Serrano toppings add even more zest and tang. I wonder if Italian parsley could replace the cilantro for those who find that tricky herb soapy tasting?