I’ve always looked forward to a change in season.
Every new season brings new opportunities to wear something different, cook something different or simply do something different. I find the possibilities of a new season interesting and exciting.
We’re officially in the summer season of fresh produce and there’s a bounty to be bought at your local farmers market. In July, you’re likely to find peppers, blueberries, butternut squash, cantaloupes, cucumbers, eggplant, figs, okra, green onions, snap beans, sweet corn, tomatoes, watermelons, yellow squash and zucchini.
Roasted Summer Vegetables Over Couscous
These two recipes use a basketful of the summer season’s most delicious ingredients. Roasted vegetables over couscous are full of nutrients and easy to make. It leaves you with room for a decadent dessert. Fresh blueberries and lemon really brighten this classic recipe.
I’ve been thinking a lot about seasons and how they come and go. While I’m very grateful for the seasons I’ve experienced, I’m excited about the seasons to come. Thank you for cooking local, seasonal food along with me for so many years. Here’s to what we will do with the next season’s opportunities!
Roasted Summer Vegetables Over Couscous
Yields 4 servings. Recipe is by Teresa B. Day.
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon Steen’s Cane or balsamic vinegar
2 large tomatoes, cored
1 medium red onion
2 medium zucchini or yellow squash
1 cup sliced mushrooms
1 red or yellow bell pepper
1 package couscous
2 cups chicken or vegetable broth
3 tablespoons prepared pesto
Sliced fresh basil leaves plus sprigs for garnish
1 cup fresh feta cheese crumbles
1. Heat oven to 500 F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together oil, salt, pepper and vinegar.
4. Slice tomatoes, onion and squash into 1/4-inch rounds. Seed and cut bell peppers into strips.
5. Place vegetables and mushrooms in a large bowl.
6. Pour the dressing over the vegetables and toss to coat.
7. Spread the vegetables on the prepared baking pan. Bake for 15 to 20 minutes.
8. Prepare couscous according to package directions, replacing the water with chicken or vegetable broth. After it’s done, stir in the prepared pesto.
9. Spoon the couscous into a large serving bowl, top with roasted vegetables and feta. Garnish with basil and serve warm.
Blueberry Lemon Bread Pudding with Lemon Sauce
Blueberry Lemon Bread Pudding with Lemon Sauce
Yields 8 servings. Recipe is by Teresa B. Day.
5 cups brioche bread cubes (about 4 buns)
3 eggs
2 cups milk
1/2 cup butter
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups sugar
2 tablespoons lemon juice
1 cup fresh or thawed blueberries
1. Heat oven to 350 F.
2. Butter an 8-inch-by-8-inch baking dish.
3. In a large bowl, beat eggs.
4. In a small saucepan, heat milk and butter over medium heat until butter is melted. Remove from heat. Stir in vanilla and salt.
5. Stir in four tablespoons hot milk mixture, one at a time, into the eggs to temper them. Then slowly whisk in the remaining milk and butter.
6. Stir in 1 1/2 cup sugar and 2 tablespoons lemon juice.
7. Stir milk and sugar mixture into the breadcrumbs.
8. Gently fold in blueberries.
9. Spread evenly into the prepared baking dish.
10. Bake for 40 to 50 minutes or until set and lightly browned.
11. Serve warm topped with lemon sauce.
Lemon Sauce:
3/4 cup water
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla
1. In a small saucepan, heat 1/2 cup water, lemon zest, lemon juice and sugar to a boil over medium-high heat.
2. In a small bowl, dissolve cornstarch in 1/4 cup water.
3. Add the cornstarch mixture to the boiling lemon water. Cook, simmering for one to two minutes until slightly thickened.
4. Remove from heat, then stir in vanilla.
5. Pour warm sauce over warm bread pudding and serve.