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Scrumptious summer sides

July 26, 2010

July and August rock. Disgustingly oppressive heat aside, it’s a joy to walk through the aisles of the produce section smelling the delicious fragrances of the season’s bounty. Berries upon berries upon nectarines, peaches, corn, tomatoes, and zucchini — it’s a fruit and veggie lover’s paradise.

I’m making a dinner of three summery sides tonight, inspired by my favorite dish at Rockland’s — the side sampler.

First, we’ve got your “Not Really Creamed Corn Corn”

  • Corn scraped from 4 big ears of corn
  • half and half, or heavy cream if you dare
  • few tablespoons of chopped green onions
  • Lowry’s seasoned salt
  • dash or two of red pepper flakes
  • freshly ground pepper
  • a tablespoon of butter, slivered into tiny pats

Scrape the corn from the ears in a big bowl (don’t try to do this on a cutting board or the kernels will find places in your kitchen you didn’t even know existed). Mix in about 1/2 cup of half and half or whipping cream or some mixture of the two. Add in the chopped green onions. Add about a teaspoon of Lowry’s, a few shakes of pepper flakes, and lots of freshly ground pepper. Put a few slivers of butter in the bottom of a baking dish, pour the corn mixture in. Bake at 350 for about 30 minutes, stirring once.

Tarragon Asparagus

  • 1 bunch of asparagus, the thinner the better
  • olive oil
  • sprinkle or two kosher salt
  • fresh pepper
  • tarragon, fresh or dried

Heat the oven to 400 degrees. Cut the bases from the asparagus and arrange them in a single layer in a baking pan. Drizzle them with olive oil, kosher salt, and fresh pepper. Sprinkle on about 1 teaspoon of dried or fresh tarragon. Toss around in the pan to coat. Cook for about 10 minutes or until they are visibly wilted/cooked.

Spinach Stuffed Tomatoes, or, Laura’s Reason for Living

There are a few recipes on this Earth that for some reason, I really, really, really love. This is one.

  • 3 fresh juicy red tomatoes
  • 1 package of frozen chopped spinach, thawed and squeezed of moisture
  • 1/3 c. green onions
  • 3/4 c. Monterey Jack cheese
  • 3 tbsp jarred pesto sauce

Cut the tomatoes in half lengthwise and scoop out the seeds/innards. In a small bowl, mix spinach, pesto, green onions, and half of the cheese. Mix with a fork and fill tomato halves. Arrange in the bottom of a small 2-quart baking dish. Bake for 25 minutes at 350, and top with remaining cheese; bake 5 more minutes until cheese is melted.

2 Comments leave one →
  1. July 27, 2010 4:21 pm

    I love when you post about food. I want to eat everything you make. Never mind the fact that I could make everything you make and then eat it. That would clearly be so much work. Maybe someday soon though.

  2. July 27, 2010 7:53 pm

    Ok, that all looks AMAZING. I too am enjoying summer’s bounty. Every morning I’ve been cutting up strawberries and mixing them wit blueberries and sliced peaches and bringing to work in a tuppy. Delish!

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