It's crazy what a short and fleeting summer season we have in New Hampshire. In our household, we literally make hay while the sun shines and eat as much fresh and raw fruits and vegetables as possible. This summer, we're enjoying these over and over again.
This lemony pistachio pesto is a variation of the classic. It's still packed with basil and pairs well with summer vegetables and fish. Also great on pizza or as a pasta salad.
3 cups lightly packed fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup raw pistachios
2 teaspoons minced garlic
1 teaspoon sea salt
Good grinding black pepper
Local Ingredients: basil, garlic
Make a medium-size bowl of ice water.
Bring a small saucepan of water to a rolling boil. Add basil leaves for 15 seconds and immediately refresh in ice water to preserve the bright green color.
Blend all ingredients in the food processor.
Corn Salad in Style of Elote
I love elote (grilled Mexican sweet corn) but find it very messy to eat or serve! This captures the same flavors but with an easier-to-eat twist.
Yield: 6 to 8 servings
8 ears of corn, husked and kernels cut from cob
2 tablespoons oil
1 cup zucchini, cut into ¼-inch pieces
½ cup fresh or frozen shelled edamame, cooked for four minutes until crisp-tender
¼ cup red pepper, cut in ¼" cubes
1 tablespoon minced jalapeno
⅓ cup homemade or store-bought mayonnaise
⅓ cup sour cream
2 tablespoons lime juice
2 tablespoons minced cilantro
¾ teaspoon salt
Lime, cut in small wedges
Local ingredients: corn, zucchini, edamame, red peppers, jalapeno, cilantro
Heat grill pan and brush with oil. Put a thin layer of corn kernels on the grill and cook until slightly blackened, stirring once or twice. Turn off heat and let stand for a few minutes before putting in a medium bowl.
Repeat with remaining corn in one or two more batches.
Heat grill pan again (no need to clean it) and cook zucchini in the same way.
Add edamame, red pepper and jalapeno.
In a small bowl, combine mayonnaise, sour cream, lime juice, cilantro and salt.
Add mayonnaise mixture to corn mixture, stir well. Adjust seasoning.
Serve with lime wedges.
No-Bake Chocolate Raspberry Cheesecake
Why turn on the oven in the summer when you can leave it off and still have an amazing cheesecake? I was a little skeptical of the no-bake cheesecake because I have a regular cheesecake recipe which I am supremely loyal to. But this is worthwhile! I've adapted the recipe to include raspberries — one of my favorite chocolate-fruit combinations!
9 oz. chocolate cookie wafers (Nabisco Famous Wafers)
1 tablespoon granulated sugar
8 tablespoons unsalted butter, melted
24 oz. cream cheese, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 cup sour cream
7 oz. bittersweet chocolate, melted
⅔ cup preserves (raspberry, strawberry or blackberry)
Local ingredients: dairy, preserves/fruit
Grind cookie wafers and granulated sugar in a food processor. Add melted butter. Press into the bottom and sides of a 9" springform pan.
Combine soft cream cheese, sugar, vanilla and sour cream. Mix in melted chocolate and fold in preserves.
Pour into the prepared crust and refrigerate for several hours to allow it to set.
Remove the ring of the pan, slice cake and serve with whipped cream and berries if desired.
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