Stuffed Squash Blossoms on Herbed Tomato Salad

This dish is a celebration of summer. It's a bit of work, but well worth it for warm goat cheese hidden in squash blossoms on top of a fresh tomato salad. My squash blossoms were on the small side, so I had to make the balls even smaller.

One year ago: Israeli Couscous with Fresh Corn, Tomatoes, and Feta
Two years ago: Spinach with Ginger and Green Chiles
Three years ago: Thai Shrimp and Spinach Curry

Stuffed Squash Blossoms on Herbed Tomato Salad (from The Herbfarm Cookbook)

Ingredients
Filling
4 ounces goat cheese
1 tbsp coarsely chopped basil
1 tbsp finely chopped marjoram
Salad
8 large zucchini blossoms, pistil removed
1 tbsp olive oil, plus more for brushing
2 cup cherry tomatoes, halved or quartered or larger tomatoes cut into bite-sized pieces
1 tbsp coarsely chopped marjoram
12 basil leaves, torn into 1/2" pieces

1. Stir filling ingredients together in small bowl. Form into 8 balls. Cover and set aside.
2. Bring a pot of salted water to a boil. Plunge 4 blossoms at a time into water and boil for 10 second. Remove with slotted spoon and plunge into a bowl of cold water.
3. Heat oven to 350F. Line a baking sheet with parchment paper. Carefully place ball of goat cheese filling in each blossom and close bloom (it may be easier to separate petals underwater. Place on baking sheet and brush with oil. (You can do this ahead of time and refrigerate covered.)
4. Bake blossoms until cheese is warmed through, 5 - 7 minutes.
5. Toss tomatoes with 1 tbsp olive oil, marjoram and basil. Season with salt and pepper to taste and arrange on 4 plates.
6. Top each salad with 2 blossoms and serve.

Shaved Fennel Salad with Parmesan and Orange Zest

I'm not crazy about just eating cooked fennel, although I love the flavor it gives dishes. I was a bit suspicious of this salad, but decided to give it a shot. The crispy fennel worked great with citrus and chunks of hidden cheese. I substituted a bit of lemon for the orange because I had that on hand. Lime might also work well here. Feel free to play with the cheese as well (or omit it entirely). The author suggests that blue cheese would work well here too and I think that would be a fantastic substitute, but I love all things blue cheese.

One year ago: Corn Salad with Tomatoes, Avocados, and Lime Cilantro Sauce
Two years ago: Turmeric Rice
Three years ago: Pasta Pesto Salad

Shaved Fennel Salad with Parmesan and Orange Zest (from Cook This Now)

Ingredients
2 large fennel bulbs, trimmed and outer layers removed
1/2 tsp finely grated orange zest
2 tbsp freshly squeezed orange juice
1 tbsp red wine vinegar
1/2 tsp kosher salt
1/2 tsp black pepper
3 tbsp extra-virgin olive oil
2 ounces Parmesan

1. Cut each fennel bulb in half lengthwise. Using a mandolin or knife, thinly shave fennel. Transfer to bowl.
2. In small bowl, whisk together zest, juice, vinegar, salt, and pepper. Whisk in oil.
3. Pour dressing over fennel and toss well.
4. Using a vegetable peeler, shave cheese over salad, toss, and serve.

Black Pepper and Garlic Chicken Wings

We've gotten in the habit of buying whole chickens and breaking them down. Usually the thighs and breasts get used quickly, but the drumsticks and wings occasionally collect in the freezer. This is a great, low-effort dinner for using up those pieces. It may seem like a lot of garlic and pepper, but I promise it's not too much. I added drumsticks to the recipe below and started those in the oven 25 minutes before the wings and lowered the temperature to 425.

One year ago: Spaghetti with French Breakfast Radishes, Bacon, and Greens
Two years ago: Apricot Plum Crisp
Three years ago: Raspberry Cheesecake Pots

Black Pepper and Garlic Chicken Wings (from Big Small Plates)

Ingredients
1/2 cup mushroom soy sauce
2 tbsp brown sugar
1 tbsp honey
2 tbsp minced garlic
2 tbsp freshly ground black pepper
3 lbs chicken wings, tips discarded and cut at the joint

1. Mix together marinade ingredients. Cover wings with marinade and marinate in refrigerator for 12 - 24 hours.
2. Heat oven to 450F. Arrange wings in shallow roasting pan.
3. Roast for 12 - 18 minutes until skin is dark brown and crisp and meat cooked through. Serve.

Roasted Peppers with Anchovies and Capers

If you like roasted bell peppers, this is a great appetizer for you. The bell pepper mixture can be made up to 2 hours ahead of time. The original serves 6 - 8 people, so feel free to scale down.

One year ago: Sweet Watermelon with Garlic and Red Chiles
Two years ago: Walnut Muffins with Coffee Glaze
Three years ago: Sausage and Balsamic Tomatoes

Roasted Peppers with Anchovies and Capers (from Big Small Plates)

Ingredients
3 red bell peppers
3 yellow bell peppers
2 ounces anchovies, finely chopped and smashed into paste
1 handful fresh basil leaves, shredded by hand
pinch of fresh oregano, finely chopped
3 cloves garlic, minced
2 tbsp capers, rinsed
sea salt and pepper
1 tbsp extra virgin olive oil, plus more for brushing
12 - 16 slices baguette or other bread

1. Roast peppers until blackened (on a wood grill or under a broiler).
2. Place peppers in a paper or plastic bag until cool enough to handle.
3. Peel peppers and remove stems, seeds, and membranes. Tear into strips over a mixing bowl to catch the juices and place in bowl.
4. Mix in remaining ingredients except bread.
5. Brush bread slices with olive oil and toast in oven at 375 or on grill.
6. Pile bell pepper mix on each crouton and eat.

Upside-down Polenta Plum Cake

Our plum trees been a bit over-active lately, so I'm trying to take advantage of the plums while they last. The author also suggests that rhubarb, raspberries, blackberries, cranberries, apricots, and pineapple could be a good alternative for this cake. Per her suggestion, I also added a bit of ground cardamom to the batter to give it a little bit extra, but she also recommends citrus zest or ground nutmeg as additions. This cake is good cool, but even better served warm. Make sure you line your pan well or stick it on a baking sheet because I experienced some leakage.

One year ago: Berry Summer Bundt Cake
Two years ago: Chipotle Pork Cheeseburgers
Three years ago: Vodka Cream Pasta

Upside-down Polenta Plum Cake (from Cook This Now)

Ingredients
1 3/4 lbs plums, rinsed, pitted, and sliced 1/2" thick
1 1/2 cups plus 2 tbsp sugar, divided
3/4 tsp kosher salt
1 cup fine cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 cup unsalted butter, at room temperature
4 large eggs
1/3 cup sour cream or plain yogurt
2 tsp vanilla extract

1. In a large skillet over medium-high heat, cook plums, 1/2 cup plus 2 tbsp sugar, and 1/4 tsp salt, stirring until plums are tender and liquid begins to reduce, 20 minutes.
2. Heat oven to 350F. Line a 9" springform pan with parchment and grease well.
3. Spread plum mixture into pan.
4. In a bowl, whisk together cornmeal, flour, baking powder, and 1/2 tsp salt.
5. In bowl of an electric mixer, cream butter and remaining 1 cup sugar until light and fluffy.
6. Add eggs one at a time to butter and beat to combine.
7. Beat in sour cream and vanilla.
8. Use a spatula to fold in dry ingredients. Scrap batter on top of plums (it will be extremely thick) and smooth as best you can with the spatula.
9. Bake until cake is golden and cooked through, 45 - 55 minutes.
10. Cool in pan for 10 minutes. Flip onto a plate and unmold. Serve warm.

Broiled Flat Fish with Arugula Pesto

This is a quick, easy, and green alternative to traditional fish fingers. The original recipe calls for flounder, but I used local sand dabs. The pesto recipe makes quite a bit more than you'll need for this recipe, but it freezes well.

One year ago: Watermelon Salad with Feta and Olives
Two years ago: Bell Pepper Sauce with Sausages
Three years ago: Arugula, Strawberry, and Caramelized Pear Salad

Broiled Flat Fish with Arugula Pesto (from Fish Without a Doubt)

Ingredients
4 tbsp unsalted butter, melted
4 (5 - 6 ounce) flounder of other flat fish fillets, about 1/2" thick
coarse salt and pepper
2 tsp grated lemon zest
4 tbsp Arugula pesto
2 tsp dry bread crumbs
lemon wedges

1. Season flounder on both sides. Dip in melted butter.
2. Rub 1/2 tsp of lemon zest on top of the skinless side of each fillet. Spread on heaping tbsp of pesto and sprinkle on 1/2 tsp of bread crumbs. Set on greased baking sheet.
3. Set an oven rack 5" below heat source and heat broiler.
4. Slide baking sheet under broil and broil for 5 minutes until browned and oil bubbles.
5. Serve hot with lemon wedges.

Arugula Pesto
1 garlic clove, minced
1/3 cup pine nuts
6 ounces arugula
1/4 cup olive oil

1. Put garlic and pine nuts in a food processor and pulse until coarsely chopped.
2. Add arugula by the handful, pulsing after each addition.
3. Turn on processor and add oil in a steady stream until formed into a paste.

Roasted Fingerling Potatoes with Red Bell Peppers, Fennel, and Marjoram

I realize that this recipe probably won't work for most of you this time of year, but the summer heat wave in San Francisco only means that we almost hit 80 degrees! This is a great side dish for just about anything. I served with some roasted shrimp with marjoram.

One year ago: Rabbit with Tomato and Green Olives
Two years ago: Strawberry and Rosemary-Caramel Buckwheat Tart
Three years ago: Leftover Skillet Eggs

Roasted Fingerling Potatoes with Red Bell Peppers, Fennel, and Marjoram (from All About Roasting)

Ingredients
1 large or 2 small red bell peppers (10 ounces), cored and seeded, cut into 1" chunks
1 small fennel bulb (12 ounces untrimmed), trimmed, cut into quarters and into 1/3" slices
1 1/2 lbs fingerling potatoes, cut in half lengthwise
3 tbsp extra virgin olive oil
1 tbsp chopped marjoram
kosher salt and pepper

1. Heat oven to 375F.
2. Spread potatoes in single layer on baking sheet. Add peppers and fennel, drizzle with oil, and scatter marjoram on top. Season with salt and pepper and toss to coat.
3. Roast for 50 - 60 minutes until potatoes are tender, stirring every 20 minutes or so.