Fellow Americans, arm yourselves with a cold beverage and prepare for the party of the summer! If you’re really on the ball, you’ve already checked out of work and are easing into a full four day weekend, packed with all the things that make this country great: Explosions, drunken revelry, and more food than you can comfortably consume but still manage to, heartily. It’s a no-holds-barred celebration of summer, and I believe that very same free spirit should apply to the menu, no matter what your specific plans are. Whether you’re planning a low-key affair with just a few friends, a giant neighborhood bash that includes a couple of zip codes, or some very patriotic Netflix and chill alone, this is not an event that calls for culinary frippery. Leave the recipes in the kitchen, but take these ideas to the celebration.
Potato salad is pretty much mandatory, but that doesn’t mean it needs to be larded up with a thick miasma of creamy dressing and unidentifiable “vegetables.” Rather, try out a vinaigrette version and think of more flavorful additions. Some of my favorites include caramelized onions, thinly shaved fennel, olives or capers for some briny goodness, and meatless bacon of any variety. It doesn’t take too much to make it shine, so keep it to 5 inclusions at the most and don’t overthink this one.
Corn, one of the only crops indigenous to North America, is another friend that must be invited to join the fun. The absolute freshest sweet corn is a joy to eat cold and raw, but if you live more than 1 hour away from the fields, toss your ears on the grill for a real treat. Take a page from elote and slather it vegan mayo, sprinkle generously with paprika and nutritional yeast, and finish it off with a squeeze of lime. Eaten straight off the cob, it will be incredibly delicious and extremely messy if done right.
Anything on a stick. (Seen here: shishito peppers.) Enough said.
As many dips as you have chips! My vote goes for hummus or guacamole, but that doesn’t mean it needs to be plain. Dress up your chickpea spreads with spinach or artichokes to recall some of that old school flavor, or go bold and douse your guac with a generous squeeze of sriracha.
Though they may be “traditional” mains, skip the hot dogs and hamburgers this year. Instead, stuff some fresh veggies and celebrate the height of growing season here in the states. Any sort of grains and beans make fine fodder here, with bell peppers or zucchini serving as prime vessels, and you can even wrap them up and toss them on the grill, too.
For dessert, all you need is fruit. Yes, really, coming from the sweet-toothed baker, take my word for it! Something light, sweet, cold, and refreshing will hit the spot after a day out in the sun. The only acceptable alternative is ice cream, because really, when is ice cream ever a bad idea?
There you have it: A plan of attack suitable for the laziest of citizens, because working hard on this weekend of rest would be downright un-American. Happy Birthday, America! You’re looking pretty fine for all your 240 years.
Summer, no matter how long, hot, or dry, never overstays its welcome in my home. The season always ends up feeling shorter than the rest, abruptly cut off by the rude interruption of an autumnal cold snap, or forced to jump into the conversation late thanks to a long-winded spring shower. Every moment of warmth in between is savored, if not greedily seized, because it’s just never enough to satiate my cravings. While June, July, and August fly by, I’ve been known to mow through more fully grown watermelons than seems humanly possible, trying in vain to quench a never-ending thirst for both the fruit and the season itself. Cleaning up the wreckage after yet another destructive melon binge, I started thinking about what was left once the juicy pink flesh had been devoured. Surely, there was something better to do with all of that perfectly good rind than lay it to waste in the trash.
Meanwhile, another sort of refuse was piling up in considerable tonnage; cucumber peels, in all their green glory, suddenly seemed too precious to take for granted, much like the fleeting days of summer. Both leftovers possessed a uniquely refreshing, watery constitution, and were neutral enough to bend in either a sweet or savory direction with equal success. Surely, the two could join forces and become something much greater than their individual parts.
Jam is the answer. Cucumber-melon jam, a piece of the season preserved for months to come, without detracting from the immediate gratification of the fresh produce itself. The key for success is to make sure that every last piece of green skin is peeled away from the watermelon rind, since it’s tough and somewhat bitter- The one leftover element that’s only worth saving for the compost heap. Simple and vibrant, the combination could also pair beautifully with a handful of fresh mint, or even basil for a more unconventional approach.
From trash to treasure, rinds and peels haven’t been given their fare share of the culinary spotlight, but I think it’s about time to change all that. One taste of this sweet, simple condiment, and you’ll never be able to justify throwing away the excavated shell of another watermelon ever again.
1/3 Pound Cucumber Peels
1/2 Cup Water
2 Tablespoon Lemon Juice
4 Teaspoons Calcium Water*
1 1/2 Pounds Watermelon Rind, Peeled and Chopped
2 Cups Granulated Sugar
4 Teaspoons Pomona’s Universal Pectin Powder
1 1/2 Teaspoons Vanilla Paste or Extract
Before you begin, prepare the calcium water. To do so, combine 1/4 teaspoon calcium powder (the small packet included in the box of Pomona’s pectin) with 1/4 cup water in a small container with a lid. Shake well to dissolve. Leftover calcium water can be stored in the refrigerator for up to a year.
Place the cucumber peels, water, lemon juice, and calcium water in your blender and thoroughly puree. Once smooth, add in the prepared watermelon rind and blend on a moderate speed. Depending on your textural preferences, puree the mixture until completely smooth, or leave it slightly chunky. Both approaches are equally tasty!
Transfer the liquid base to a medium-sized saucepan and place over medium heat on the stove. In a separate bowl, mix together the sugar and pectin powder. Bring the liquids up to a boil before adding in the sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once it returns to a vigorous bubble, stir in the vanilla, remove from the heat and pour into 4 or 5 clean half-pint glass jars. Simply let cool and seal with an air-tight lid to make “freezer jam” which will keep in the fridge for about a month, or follow these suggestions to properly can the jam and put it up for about a year.
Makes 4 – 5 Cups
Just like the changing of the seasons themselves, the life cycle of a garden is predictable, yet invariably astonishing. It seems so improbable that such tiny seeds could ever be filled with life and produce edible fruit that it truly takes me by surprise, every single year, when I can reach out and pop that first tiny cherry tomato into my mouth. It’s the most natural process on earth and still it tastes like magic.
The first few harvests repeat this very same process; the wonder, the amazement, and the adoration of such impeccably fresh produce growing right in my backyard. Doing anything more than just eating the little red gems raw, still warm from the sunshine, seems like a crime against vegetables. Then, like clockwork, the tomatoes start to take over. There’s never more than a half-dozen working vines out there, and yet they’re suddenly producing more tomatoes than I know what to do with. Now it doesn’t sound like such a bad idea to get them into the kitchen anymore.
Adding a short but intense blast of heat contributes a beautiful char to the tiny tomatoes, introducing a slightly smoky note and concentrating their inherently umami flavors at the same time. The midsummer heat makes it a bit challenging to enjoy hot tomatoes though, so after chilling them down, they became the star ingredient in a salad inspired by one of my favorite stews: Posole.
Admittedly, I had never eaten hominy cold before, or outside of the classic soup for that matter, but it proved a delightful addition to this Tex-Mex mixture. Flavorful like fresh corn but more toothsome like miniature gnocchi, those chewy kernels lent the blend a heartiness akin to pasta salad, without all the gluten.
Speaking of those predictably unpredictable seasons, almost as soon as I had my picnic set up and ready to enjoy in the great outdoors, the sky decided that was the perfect moment to open up and begin to pour. Thus, I can now speak from experience to say that this salad does indeed keep well, for up 3 – 4 days in the fridge, and it’s even tasty when eaten warm.
While tomatoes are still plentiful and at their peak, celebrate the season with a unique preparation. It may be tough to sacrifice such perfect specimens, but I promise that the leap of faith will pay off in even bigger flavors.
4 Cups Cherry or Grape Tomatoes
1/2 Cup Red Onion, Diced
2 Tablespoons Olive Oil
1 Teaspoon Dried Oregano
1/2 (1 1/4 Pound) Savoy Cabbage, Shredded
1 (29-Ounce) Can Cooked White Hominy, Drained and Rinsed
2 Ripe Avocados, Diced
1 Jalapeno, Seeded and Finely minced
1/2 Cup Fresh Cilantro
1/4 Cup Sun-Dried Tomatoes
1 Clove Garlic
1/4 Cup Lime Juice
1 1/2 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Light Agave Nectar
1/2 Teaspoon Salt
1/4 Cup Olive Oil
Preheat your oven to 425 degrees. Toss the cherry tomatoes and diced red onion with the olive oil and oregano, and spread them out in one even layer on a rimmed baking sheet. Roast for 15 – 25 minutes, until the tomatoes are blistered and beginning to burst. Let cool before proceeding to assemble to salad.
While you’re waiting for the tomatoes to cool, go ahead and prepare the dressing. Simply toss the cilantro, sun-dried tomatoes, and garlic in your food processor or blender, and slowly pour the lime juice in while running the machine on low. Thoroughly puree, pausing to scrape down the sides of the canister if needed. Once mostly smooth, introduce the chili powder, cumin, agave, and salt next. Run the motor again while drizzling in the olive oil to emulsify.
Finish the salad, by tossing together the blistered tomatoes and onions, shredded cabbage, hominy, avocados, and jalapenos in a large bowl. Pour the dressing on top, tossing to coat. Chill for at least an hour before serving to allow the flavors to fully meld.
Serves 8 as a Starter or Side Dish
The only thing worse than suffering through a sweltering hot summer day without air conditioning is trying to survive those same conditions without any ice cream in the house. It’s entirely possible that one can make do without such convenient modern amenities that would help abate the heat, but only if generous amounts of frozen, creamy treats are kept close at hand. Ice cream makes even chilly days more bearable, so going without a single tub of the cool confection is tantamount to criminal insanity. For those with limited equipment and limited patience, there have been few solutions to this conundrum outside of an impromptu grocery trip. Thankfully, non-dairy alternatives are no longer the anomaly in mainstream markets, although homemade ice cream will still beat out anything prepackaged any day of the week.
This recipe today goes out to all those ice cream fiends without ice cream machines. Plenty of low-tech methods exist for fabricating frozen treats without fancy machinery, but let’s be honest: Few people, myself included, care to fuss with scraping ice crystals or tossing around a plastic bag of ice cubes all day, just for a few bites of sweet satisfaction.
Your icy irritation ends here. All you need is a freezer, four ingredients, and an appetite. I would wager that you’ve already got two out of three already covered.
The ingenious CocoWhip by So Delicious is the secret ingredient that makes this sweet act of alchemy possible. Providing light, scoopable structure without any further agitation, the same results can also be achieved with good old whipped coconut cream, but starting with a ready-whipped and exceptionally stable base makes the process infinitely easier.
As luck would have it, So Delicious recently launched their Snackable Recipe Contest, so it would have been crazy for me to hold onto this treat any longer. Besides, as much as I love cooking, summer is meant to be enjoyed, not spent in the kitchen. Whip up this effortless ice cream base and go play; you’ll have a delicious dessert waiting for you when you return.
No-Churn Vanilla Bean Ice Cream
In a large bowl, stir together the creamer, agave, and vanilla. Add in one small scoop of the Cocowhip, stirring to incorporate and begin to lighten the mixture. Introduce half of the remaining Cocowhip, folding it carefully into the liquid, keeping the airy structure as intact as possible. Repeat with the last portion of Cocowhip, leaving a few streaks in the mixture if need be; it’s better to under-mix than over-mix.
Pour the ice cream base into a loaf pan or air-tight container and carefully move it into your freezer. Allow it to sit, undisturbed, for at least 6 hours before serving.
The simplest elements of a meal, those unassuming side dishes that are all too often overshadowed by flashier, more expensive, or more complex mains, serve up far more nuance than they’re given credit for. A perfect example of this is the humble ear of corn. As summer marches on and those golden yellow kernels swell larger, juicier, and sweeter underneath the hot sun, truly sumptuous fresh corn is a rare treat despite its ubiquity. That’s because few cooks truly value this starchy staple as more than just plate filler. A whole world of flavor can be found within those pale green husks, just beyond the tangled forest of corn silk, if only one knows how coax it out.
Finesse is the key to letting such a pared-down dish shine, accentuating the inherent flavor of is base ingredients without covering them up with a heavy-handed smattering of seasonings. Elote, served up either straight on the cob or sheared off and mixed up in the humble “corn in a cup” presentation, is worth getting excited about. The concept is hardly a new one, appearing as classic Mexican street food for countless decades, and yet it’s still nearly impossible to find a vegan rendition to indulge in. Mayonnaise, sour cream, and/or cheese typically binds the creamy corn concoction together; an easy fix for the home cook, but good luck finding an accommodating eatery. That’s why eating my way through the menu at Cool Beans was such a revelation. Clearly, the chef at the helm here knows how to treat an ear of corn right. Not only do they make their own corn tortillas, placing the resulting tacos easily near the top of my list, but they’re perhaps the only ones outside of California that offer a proper vegan elote.
Tempted as I was to wheedle the recipe out of them, elote really should be so simple that only a basic formula is required. Start with sweet corn at the height of its growing season, prepared soon after it’s picked, and you can’t go wrong. Consider what follows more of a reminder to reconsider corn this summer, giving it a place of honor on the plate. Tweak seasonings as your heart desires; you truly can’t go wrong with either a spicier or subtler blend.
Do me a favor, would you? Stop taking corn for granted this summer and at long last, do the common cob proper justice with at least one big batch of elote.
8 Ears Sweet Corn, Husked
2 Tablespoons Olive Oil
1 Cup Raw Cashews, Soaked for 3 Hours and Thoroughly Drained
1 Clove Garlic, Roughly Chopped
1/4 Cup Lime Juice
3 Tablespoons Nutritional Yeast
1 Teaspoon Light Agave Nectar
1 Teaspoon Smoked Paprika
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
1/2 Cup Water
1/4 Cup Fresh Cilantro, Minced
Chili Powder, to Garnish (Optional)
It’s easiest if you can simply toss the corn on a hot grill, but you can also take it indoors by heating up a large griddle over high heat. Depending on the size of your cooking surface, you may need to work in batches since the corn must make full contact directly with the surface of the vessel. Lightly brush the corn with oil and grill the corn until lightly charred, turning as needed. This process should take approximately 10 minutes, but let the color of the corn serve as your guide. Set aside to cool.
While the corn cools, turn your attention to the creamy accompaniment. Place the cashews, garlic, and lime juice in food processor, and pulse to combine. Pause to scrape down the sides of the bowl with your spatula so that the nuts are all fairly well broken down. Add in the nutritional yeast, agave, paprika, cayenne, and salt, pulsing to incorporate. Allow the motor to run while slowly drizzling in the water, blending thoroughly. The sauce should still be a bit coarse in texture, as the small pieces of cashew that remain will more closely emulate the traditional curds of cotija cheese.
Cut the kernels off of the corn cobs and place them in a large bowl. Pour the cashew sauce on top and mix thoroughly. Add in the fresh cilantro, tossing to combine. Divide the elote into 6 – 8 cups and top with a sprinkle of chili powder, if desired.
Makes 6 – 8 Servings