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You are here: Home / Archives for summer

Summer Backyard Taco Picnic: Zucchini Tacos

by Jeremy Meadows, former Cordata deli cook

grilled zucchini tacos corn tortillas

These zucchini tacos are a great way to celebrate the bounty of the season.

It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are these botanical delicacies at their lowest prices of the year, they are also at peak deliciousness.

So why, when all of this amazing produce abounds, does our typical summer backyard picnic fare consist mainly of hamburgers and hot dogs—including the “fruits of the season” only as an afterthought, if at all?

The answer, counterintuitively, may be traced to the very abundance that we enjoy here in the U.S.

While we are home to only 4.5 percent of the world’s population, we have 11.5 percent of the world’s farmland—more than any other country. And while that hardly seems like a problem, it has enabled us to devote a staggering 67 percent of our arable land to crops—mainly soy and corn—that feed livestock, not people. This, along with the alarming rise of factory farming, has led to an incredible abundance of cheap meat. It has also contributed to the development of a cuisine that is among the least sustainable and, forgive me for saying, least interesting in the world.

Don’t get me wrong, some American food is great. I mean, southern barbecue has to rank up there with Beethoven’s Ninth as one of the supreme achievements of humankind. But, as renowned chef and farm-to-table pioneer Dan Barber points out in his terrific book, The Third Plate, most of the world’s great cuisines were born from hardship, not abundance.

The relative scarcity of farmland in countries like Mexico, Italy, and Thailand has required people there to grow a greater proportion of their crops for human consumption, which is a far more efficient method of extracting calories from the soil than raising livestock. It has also encouraged their much more varied, plant-heavy cuisines. And, let’s face it, if variety is the spice of life, then American life, at least culinarily speaking, is pretty bland in comparison.

So, if we want to develop a truly sustainable, world-class American cuisine, we need to start giving plants their day in the sun.

taco ingredients corn tortillas pico de gallo corn cheese zucchini limes

Zucchini Tacos

INGREDIENTS
  • 1 large zucchini or summer squash
  • 1 large ear of corn
  • 2 cloves thinly sliced garlic
  • 3 limes, 1 zested, 2 quartered for garnish
  • 1 tablespoon oregano leaves
  • ¼ cup olive oil, plus 1 teaspoon, divided
  • salt
  • tortillas
  • ½ cup grated cotija cheese
  • red salsa
  • cilantro leaves for garnish
METHOD
  1. Trim ends and slice zucchini lengthwise in half, continue halving lengthwise into eight equal spears. Slice each spear in half crosswise resulting in 16 thick wedges. In a bowl, combine zucchini with garlic, oregano leaves, ¼ cup oil, and a large pinch of salt. Marinate for about an hour.
  2. Meanwhile, remove corn husk and chop off the bottom stem end of the cob to make a flat surface. Holding the ear upright, carefully cut vertically down the ear to remove the kernels. Place in a bowl. Add 1 teaspoon of oil and a pinch of salt. Stir to combine.
  3. Once zucchini has marinated, heat a heavy frying pan (preferably cast iron) over medium high heat until very hot. Add corn and smooth to an even layer. Let fry, without stirring, for 30 seconds or until corn begins to blacken slightly. Remove to a bowl and stir in lime zest.
  4. In the same pan add about half of the zucchini (don’t overcrowd) cut side down. Cook for about 30 seconds, just until it takes on a little color, then flip to cook the other cut side the same way. You want the zucchini charred on the outside, but still firm on the inside. Remove to a plate.
  5. Assemble the tacos. Add one or two pieces of zucchini to a tortilla. Top with corn, red salsa, some cotija cheese, and cilantro leaves. Squeeze a little lime juice over each and enjoy!
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PRODUCE| RECIPES kid friendly| local| recipe| summer| vegetables| vegetarian| zucchini tacos

Recipes for Strawberry Season!

Strawberry season is sweet but short! Don’t sleep on these local treats while they are in season.

The Co-op offers fresh organic strawberries from a variety of local farms.

Try a few new recipes featuring strawberries this summer.

The Recipes

peach and strawberry bruschetta served on a wooden cutting board

Peach and Strawberry Bruschetta

Simple and elegant, this mouthwatering appetizer is a cinch to make.

Get the recipe!

Balsamic-Glazed Strawberries

Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert.

Get the recipe!

bowl of balsamic glazed strawberries served with yogurt
fresh berry cream tartlets

Fresh Berry Cream Tartlets

These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.

Get the recipe!

Mixed Berry Crumble

Serve this warm with a scoop of ice cream and you can't miss. Vary the flavors of this classic crumble by changing the balance of berries. Substitute a gluten-free flour blend if you prefer.

Get the recipe!

mixed berry crumbles served in individual ramekins

RECIPES berry| recipes| strawberries| summer

Smoked Tomatoes Evoke the Sensation of Summer

by Jeremy Meadows, former Cordata deli cook

sundried tomato bruschetta on cutting board

The sweet and smoky tang of these tomatoes is the quintessence of summer, and one taste will remove you from the perpetual gloom of our Northwest winter right back into the halcyon days of summer.

The senses of taste and smell have an uncanny ability to produce in us powerful and vivid memories, an ability that is unrivaled by the other senses. Many of us have experienced a flurry of images and associations from our past life when encountering a certain flavor or aroma.

For instance, anytime I catch a whiff of Nag Champa incense I am immediately transported back to my adolescence with such intensity that I can almost hear the Beatles’ White Album wafting through the blacklight.

Indeed, the author Marcel Proust famously credited the experience of tasting a Madeleine—a cookie he had enjoyed as a child—with bringing on the flood of memories that inspired his opus, A Remembrance of Things Past.

The scent of an ex’s fragrance or the taste of your grandmother’s lasagna—they can make the past palpable.

I say it’s time we use the power of these senses to good effect.

Winter is coming, and before long we’ll be pining for sunshine and feeling the effects of vitamin D withdrawal. But thankfully, there is a remedy—smoked tomatoes. The sweet and smoky tang of these tomatoes is the quintessence of summer, and one taste will remove you from the perpetual gloom of our Northwest winter right back into the halcyon days of summer.

So go out and snatch up what remains of the local tomato harvest, fire up the barbecue one more time, and prepare your spirit for the dark days to come. Then, several months from now, pull this magical ingredient out of your freezer, stir it into your favorite winter stew or tomato sauce, and prepare to be transported.

sundried tomato bruschetta

These can replace (and will be much better than) canned tomatoes in any recipe that would benefit from a smoky fresh tomato flavor.

Smoked Tomatoes

INGREDIENTS
  • tomatoes (as many as you’d like) sliced lengthwise in half
  • salt
  • black pepper
  • sprigs of fresh herbs (I use a combination of thyme, rosemary, and oregano)
  • olive oil
  • 1 or 2 handfuls of fruitwood chips (I use applewood)
METHOD
  1. Place the tomatoes cut side up on a grill-proof tray (e.g., an aluminum foil grill tray). Season each tomato with a large pinch of salt and pepper and an herb sprig. Let sit for 30 minutes or so.
  2. Meanwhile, fire up your charcoal grill with 3 or 4 handfuls of charcoal (or use another smoking apparatus if you prefer). Once the flame dies down add the wood chips directly to the hot coals and replace the grate. Drizzle a few drops of olive oil over each tomato, then place the tomato tray on the grill grate and close the lid. Adjust the dampers on your grill so that they are about 1/4 to 1/3 open.
  3. Cook the tomatoes over low heat for at least an hour, or until they shrink to a little more than half of their original size. Remove from the grill then pack tomatoes, including herb sprigs, into freezer-proof containers. Cover with olive oil and let cool to room temperature.
  4. Use immediately, refrigerate up to a month, or freeze for up to six months.
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PRODUCE| RECIPES recipe| smoked tomatoes| summer

A Fresh Approach to Grilling: Trio of Summery Sauces

by Paul Manthe, Deli

herbs sauce ingredients parsley garlic lemon

The fine warm evenings of summer are upon us, and the appeal of outdoor grilling is at its height here in the Fourth Corner. We are blessed with our longest period of sunshine from July through September, and many of us prefer to hold our get togethers and family picnics in this all too brief time.

A trio of summery sauces adds international flair and flavor to your grilling adventures.

To that end, I’m sharing a trio of useful sauces specifically for grilled foods, which feature locally available fresh herbs. These sauces pair well with a wide variety of foods, from vegetables to seafood and steaks to poultry. They successfully meld with wines, beers, kombucha, or soft drinks, and can stand up to summer cocktails with bravado.

First, a few qualifications are in order. These are not sauces which are meant to be grilled onto the food. These are sauces to accompany grilled food. The actual grilling should be accomplished with the minimal dressing, perhaps just a little oil and salt. That way the fresh flavors can complement one another without overwhelming.

Happy grilling!

Pebre • from Chile

INGREDIENTS
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 2 cloves garlic
  • 1/2 cup scallions or chives
  • 1 medium bunch cilantro
  • 2 serrano chiles
  • salt, to taste
METHOD

Do any necessary trimming and mincing first, then simply puree the ingredients in a blender or food processor until a rough paste is achieved.

Spoon this sauce over your already grilled items for a fresh peppery bite.

spicy sauce ingredients peppers garlic
pesto, fresh

Chimichurri • from Argentina

INGREDIENTS
  • 1 cup boiling water
  • 2 cloves garlic
  • 1/4 cup red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 small sprigs fresh oregano
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1 bunch parsley

METHOD

Stem and chop your herbs; peel and mince your garlic. Add all the ingredients, except for the water, to your food processor or blender. Pour in the water, allow to stand for five minutes, then blend. Allow this sauce to cool before using, which will also marry the flavors into a harmonious whole.

In Argentina, this is commonly served with grilled beef, but you can put it on whatever you choose to marvelous effect.

sauce ingredients red pepper seeds parsley
green dip sauce

Sauce Vert • from France

INGREDIENTS
  • 2 tablespoons olive oil
  • 2 cloves shallot
  • 1 bunch parsley
  • 1 sprig chervil
  • 1 bunch chives
  • 1 bunch tarragon
  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1 tablespoon capers
  • salt and pepper, to taste
METHOD

Make the appropriate preparations to your herbs, then combine in a blender or food processor and process until a loose paste is achieved.

This is wonderful on lamb, amazing on eggplant, and with fish it has no equal.

sauce ingredients onions butter herbs
green dip healthy
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MEAT & SEAFOOD| RECIPES argentina| bbq| chile| chimichurri| france| grilling| international| marinade| pebre| recipe| sauce| sauce vert| summer

Stone Fruit & Halloumi Summer Salad

by Lisa Samuel, Co-op News contributor

stone fruit, halloumi, salad, summer, organic, healthy, recipe

This salad is a perfect way to celebrate the beginning of summer! And it’s the place to break out the good flaky sea salt. That little bit of salty crunch is perfect! For those unfamiliar with Halloumi, it is a mild, firm, white cheese used especially in cooked dishes. The Mt. Vikos Halloumi carried at the Co-op is imported from Cyprus and made from sheep’s milk.

Serves 8

INGREDIENTS
  • 8 ounces halloumi, sliced
  • 2 nectarines, sliced
  • 2 peaches, sliced
  • 1 cup cherries, halved and pitted
  • 2 avocados, sliced
  • Zest and juice of one lemon
  • Flaky sea salt, to taste
  • Pinch of red pepper flakes, to taste
  • Fresh herbs (like parsley, cilantro, basil, or savory), to taste
  • Extra virgin olive oil, to taste
METHOD
  1. Heat a cast iron skillet over medium heat. Add the halloumi slices in a single layer and cook a few minutes on each side, until golden brown. Remove from the heat and let cool.
  2. Add all of the ingredients to a large bowl except for the avocado. Gently fold the ingredients together to coat the fruit and cheese with the lemon and olive oil. Add the avocado and top with additional sea salt and olive oil, if desired. Serve immediately.

Note: You can use any fresh herbs you like in this recipe. I especially love savory right now.

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PRODUCE| RECIPES cheese| crunchy| halloumi| recipe| salad| salt| stone fruit| summer

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Roasted chicken and rice recipe photo featuring green salad and spicy yogurt sauce

Roasted Chicken on Baked Rice With Tomato, Cumin, and Bay Leaves

This flavorful recipe from goodfood serves 4–6 and is delicious even if you skip the brine when you are short on time.

Asparagus: A Sure Sign of Spring

Asparagus: A Sure Sign of Spring

Sure, asparagus has undeniable culinary allure, but almost equally captivating is the way that it grows. From its crown, a spear can grow up to ten inches in one day, which means that you could actually sit and watch your asparagus grow.

asparagus salad with hard-boiled eggs and onions in bowl next to egg shells

Spring Asparagus Salad

Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.

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