There is no overall theme to this week’s Food on Friday ~ except these are all great summer recipes from great cooks.
Starting this week with nectarine and fried mozzarella caprese salad from Tieghan Gerard at Half Baked Harvest. You know what? I’d like to be able to make a salad that looked half as good as any of Tieghan’s dishes, (I didn’t realise that pansies were edible…).
Nectarine And Fried Mozzarella Caprese Salad
We are all very used to eating food out of season, hell I can buy decent salad greens here in England at any time of the year. But I think we would all agree that local produce, in season, is far better quality than anything that’s been shipped thousands of miles before it gets into your local store. And, fish is something that a gourmet should only eat when it’s fresh and in season. English Girl Petra from Food Eat Love has this smashing recipe for Torbay sole with scalloped stuffed courgette flower…. Torbay is a great little harbour town on the English Riviera. Out of the way, quiet, and well worth a visit.
Torbay Sole With Scallop Stuffed Courgette Flower
Now from Anne, a professional chef from the California wine country, we have this absolute umami corn on the cob recipe. It’s well worth checking out Anne’s Tasting Everything blog for some super recipes.
Absolute Umami Corn On The Cob
I recently featured this recipe for thai larb chicken lettuce cups, but I liked it so much I’m putting it in again as a nice summer snack / appetiser. It’s from the White on Rice Couple, Todd Porter and Dianne Cu.
Thai Larb Chicken Lettuce Cups
Here’s a very quick and easy summer snack / appetiser recipe from Elise at Simply Recipes. This 15 minute shrimp scampi would go really well with a couple of cold beers, (or in my case fizzy water).
So, from the vegetarian / vegan Cookie + kate, (I’m pretty certain Cookie the dog isn’t vegetarian, but what do I know?), we have this mega crunchy romaine salad with quinoa. (Am I the only person in the free world who has never eaten quinoa?).
Mega Crunchy Romaine Salad With Quinoa
And the final food recipe for this week, from Andrea at Cooking with a Wallflower, we have this spicy summer vegetable chili. This is a great dish to use up all that stuff you’ve got hanging about in your refrigerator. This is also a vegetarian / vegan recipe, (or at least, I belive it is so).
Spicy Summer Vegetable Chili
For something to drink instead of beer on those hot summer days, we have this blueberry pomegranate mint limeade, also from Cooking with a Wallflower. (Why do Americans drink out of jam jars, instead of proper glasses? Weird.)
Blueberry Pomegranate Mint Limeade
A great big thank you to all the cool cooks featured in this week’s Food on Friday.