Here in Saskatchewan, summer has been painfully slow to arrive. Now that we have hit July, it seems to have committed to being here, at least in between rainstorms. This week was the first time I started feeling the need to cook summery things, but considering this summer may be particularly fleeting, there is also a sense urgency about it.
It feels more like summer now that I have stocked my fridge with rosé wine, Stiegl Radler, and ginger beer. And now for the food...
My summer favourites have been popping into my head at intervals. I've already made a few. Last night was Crispy-skinned trout and salsa verde rice, posted in an earlier blog. I also made a trip to the Farmers' Market today, and paid an ungodly price for new potatoes, among other things. And this urge, combined with my list of Farmers' Market produce has inspired my menu plan this week.
Burnt eggplant with tahini (from Ottolenghi's Plenty, but reprinted here thanks to Veggies and Gin)
Marinated lamb chunks (I have these weird cuts of bone-in stewing lamb from the last time I got a whole lamb, but I've discovered they make great finger food if you marinate them in herbs and lemon juice and roast or grill them)
New potatoes with dill
Marinated buffalo mozzarella with tomatoes
Grilled Italian sausage
Cucumber salad (recipe to be determined, although Ottolenghi's Cucumber salad with garlic and ginger, but another of my favourites is Sweet and Sour Cucumbers with Fresh Dill)
Wednesday (one of my must-have summer combos)
Grilled pork chops with garlic lime sauce
Black bean and tomato quinoa
Watermelon with feta
Thursday and Friday I am off on our annual Wild/Wise Womyn's Trail Ride. I have offered to make Spatchcock chicken, partly for the chance to experience everyone cracking off-colour jokes about the name. It will be a challenge, as we cook over an open fire, and it will take some balancing of heat to cook the chicken without burning it. I'll report back later, hopefully with pictures. I also need to provide a marinated vegetable salad and another salad to go with the chicken. I haven't quite decided on that one, but am leaning toward cider-glazed carrot and quinoa salad. Have I mentioned I love Bon Appetit??