Keeping It Fresh Friday: Summer At Its Peak

I don't have a complete meal for you today.  See, its summer, we live near a fantastic meat market, and Mark recently got a new grill.  So we're doing a lot basic grilled meat, paired with "its too hot to cook" sides that take advantage of the summer produce starting to become avaliable.  Its still a tiny bit early for peaches, tomatoes and corn, but here's some delicious and incredibly easy sides we've tried recently that let the best of summer really stand out.   So pair these with a favorite steak, chicken, fish or other main dish and enjoy.

On that note, I am new to the grill.  Yes, sad but true.  Until we had a gas grill, I really just wasn't interested in lighting a charcoal grill for a weeknight meal.  So in the meantime, I have learned some great advice for how to get around grilling meat, on a stove and in the oven.  I'll talk another day about how to best enjoy steaks year round, even without a grill.

How to Make Minted Peach and Tomato Salad:
Serves: 4-6
 

Ingredients:

1 1/2 T. extra-virgin olive oil
1/2 T. balsamic vinegar
1/2 T. lemon juice
1/2 t. salt
1/2 t. pepper
2 large peaches
4 lbs. various tomatoes 
2 stalks celery
2 T. fresh mint leaves


1. Whisk together olive oil, vinegar, lemon juice, half the salt and half the pepper in a small bowl.  Set aside.


2. Halve and pit peaches.  Cut into slices.  Slice tomatoes in 1/2" rounds.  Cut celery into 1/4" pieces.  Coarsley chop mint.


3.  Arrange peaches, tomatoes and celery on a serving plate.  Sprinkle with remaining salt and pepper.  Add mint to vinaigrette.  Pour over salad and serve.




How to Make Lime-Cilantro Corn:
Serves: 4

Ingredients: 
4 ears of corn
2 limes
1/2 bunch of cilantro
Olive oil
Salt and pepper

1.  Shuck corn.  Cut kernels off the cob.  Juice the limes and add to the corn.  Chop the cilantro and add.  Drizzle with olive oil, adjusting to taste.  Season with salt and pepper.  Either refrigerate until serving or serve immidiately.



How to Make Muddled Ginger Lemonade:
Serves: 1, multiply recipe by guest

Ingredients:
1/2 lemon, cut into wedges
1/2" piece fresh ginger, peeled and sliced
4 sprigs fresh mint
1 1/2 t. honey
1-2 oz. water, still or bubbly (I used San   
     Pelligrino)
Ice

1.  Muddle lemon, ginger, mint and honey in a glass with a muddler or the handle of a wooden spoon.  Stir in water.  Top with ice.


Yes, you can make this a cocktail by adding alcohol of your choice.  We used bourbon. 


Minted Peach and Tomato Salad adapted from Martha Stewart Living, 2011
Fresh Corn adapted from Bon Appetit Magazine, June 2011
Muddled Ginger-Mint Lemonade adapted from Martha Stewart Living, 2011