You’ll need four to six skewers. If you are using wooden ones, be sure to soak them in water for a couple of hours.

Ingredients:
4 cups of watermelon cut into 1 1/2 to 2 inch cubes (about half of a sugar-baby watermelon)
1 tablespoon olive oil
1 tablespoon rice vinegar
Salt and pepper to taste

Method:

• Prepare grill for high heat.
• In a large bowl, toss watermelon cubes with all ingredients.
• Skewer the watermelon cubes.
• Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate and grill covered. Cook for four to five minutes, turning once.

Serves four to six.

Unfortunately, we also hear that some types of fish are full of mercury or PCBs and other seafood is endangered of being over fished.

It’s hard to keep track of all of it. To help sort it out, the Monterey Bay Aquarium has a Super Green list of seafood that is both healthy for you and caught or farmed in environmentally friendly ways. To make the list, fish must have low levels of contaminants, a minimum of 250 milligrams omega-3 fatty acids and be well-managed and caught or farmed in environmentally friendly ways.

Sadly, there aren’t a lot of choices on this list. According to the guide, as of May 2010, the Best of the Best is Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia), Freshwater Coho Salmon (farmed in tank systems, from the U.S.), Mussels (farmed), Oysters (farmed), Pacific Sardines (wild-caught), Rainbow Trout (farmed), Salmon (wild-caught, from Alaska).

They also include a list of second best choices. These fish contain less omega-3 fatty acids than their top picks. This list includes Arctic Char (farmed), Bay Scallops (farmed), Crayfish (farmed, from the U.S.), Dungeness Crab (wild-caught, from California, Oregon or Washington), Longfin Squid (wild-caught, from the U.S. Atlantic), Pacific Cod (longline-caught, from Alaska)

Local Ocean, in Hudson, NY, has come up with an innovative solution to both over-fishing and environmental contamination. It uses a closed salt-water system and raises fish that are both sustainable and pollutant free. I like that. They currently sell to restaurants, but I’m told they will open a retail outlet this fall. I’ll be waiting by the door.

Until they open, I will be consulting my guide and buying fish on the Super Green List. When buying fish, if you don’t see the origin listed, ask. You don’t want to end up with farm raised Atlantic salmon when you are looking for wild caught Alaskan salmon, now do you?

Salmon is a nice firm fish and excellent for kebabs. Kebabs are one of my favorite ways to cook food on the grill. Just about anything you can skewer, you can grill. Some things, like garlic, are tricky. You have to pick large cloves so they don’t split open when you stab them. With softer items, like tomatoes, be sure to cut big pieces. Cherry tomatoes work great on kebabs. My new favorite thing to kebab is fruit.

Pancetta Salmon Kebabs on Arugula

My sister-in-law Tori calls these “Easy Peasy and Absolutely Delish Kebabs.” I have to agree. She modified the recipe from Sunset Magazine. I tweaked it a bit more.

You’ll need eight skewers (two per serving). If you are using wooden ones, be sure to soak them in water for a couple of hours to prevent the whole thing from catching on fire!

Ingredients:

5 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 to 2 garlic cloves, minced
1/4 teaspoon sea salt
1/2 teaspoon coarsely ground pepper, divided
1 1/2 pounds skinned salmon filet (wild caught, Alaskan preferred)
4 ounces thinly sliced pancetta
3 teaspoons chopped parsley
4 cups arugula, washed and dried

Method:

• Combine 1/4 cup oil, vinegar, garlic and salt and 1/4 teaspoon pepper in a bowl. Set dressing aside.
• Cut salmon into one-inch chunks.
• Prepare grill for high heat (450° to 550F°).
• In a large bowl, combine remaining tablespoon of oil with remaining 1/4 teaspoon of pepper. Add salmon to bowl and gently mix to thoroughly coat.
• Wrap each salmon cube with pancetta, then skewer each wrapped chunk.
• Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate and grill covered, turning once, until salmon is barely cooked through, about four minutes total.
• Toss arugula in dressing and divide onto four plates.
• Set two kebabs on the arugula bed and serve.

Reprinted with permission from Williams-Sonoma The New Slow Cooker.

Photograph by Kate Sears

Grated zest of 1 orange
1/2 cup (4 fl oz/125 ml) fresh orange juice
3 tablespoons rice vinegar
2 sprigs fresh thyme, or 1 teaspoon dried thyme
Salt and freshly ground pepper
3 pounds (1.5 kg) orange, yellow or red beets, peeled and sliced 1/3 inch (9 mm) thick
4 cups (4 oz/125 g) baby arugula
1 shallot, minced
1/3 cup (3 fl oz/80 ml) Orange Vinaigrette (see below)
1 1/4 pounds (125 g) ricotta salata cheese

Makes six servings.

In a slow cooker, stir together the orange zest and juice, vinegar, thyme sprigs, 1 1/4 teaspoons salt and several grinds of pepper. Add the beets and stir to coat them with the liquid. Cover and cook on the low setting for four hours, stirring once or twice, if possible, to redistribute the liquid. The beets should be tender, but not falling apart.

Using a slotted spoon, transfer the beets to a serving platter. Discard the braising liquid. In a bowl, combine the arugula and shallot and toss with enough vinaigrette to coat lightly. Arrange the arugula over the beets. Using a vegetable peeler, shave the ricotta salata over the top. Serve at once.

Orange Vinaigrette

1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Salt and freshly ground pepper
1 1/4 cup (2 fl oz/60 ml) extra-virgin olive oil

In a small bowl, whisk together the mustard, vinegar, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper. Whisk in the oil until emulsified.

Makes about 1/2 cup (4 fl oz/125 ml).

“The New Slow Cooker” is currently available in Williams-Sonoma stores and online at www.williams-sonoma.com.

Photograph by Kate Sears

Then something happened that changed my perspective on slow cookers. That something was “The New Slow Cooker” by Brigit Binns. We are lucky to have Brigit living among us in the Hudson Valley. She is an awesome cook and prolific cookbook writer — a marvelous combination. Not only does she know her way around the kitchen, she shares her immense culinary knowledge and spot-on recipes.

It’s always good to know someone who is working on a cookbook. There’s lots of testing and, more importantly, eating involved. Brigit was recently working on a new one. Being good eaters, my husband and I happily volunteered to come over and do our part. We are always helpful that way.

On one such visit, I spied a brand-spanking-new cookbook, “The New Slow Cooker.” These aren’t your grandma’s crock pot recipes. The eye-candy photos are inspiring, as are all the dishes that scream summer. Yes, summer dishes in a slow cooker! I went home, cleared some counter space and let my slow cooker see the summer sun.

Williams-Sonoma was nice enough to let me reprint a couple of my favorite recipes from Brigit’s book.

“The New Slow Cooker” is currently available in Williams-Sonoma stores and online at www.williams-sonoma.com.

Barbecued Baby Back Ribs

Reprinted with permission from Williams-Sonoma The New Slow Cooker.
Photograph by Kate Sears; recipe by Brigit Binns. Copyright 2010 by Weldon Owen Inc. and Williams-Sonoma Inc.

1 tablespoon bacon drippings or canola oil
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 cup (8 oz/250 g) ketchup
3 tablespoons Worcestershire sauce
3 tablespoons dry white wine
1/2 teaspoon grated lemon zest
1 1/2 tablespoons lemon juice
1 1/2 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1/4 teaspoon celery salt
Salt
1/8 teaspoon Tabasco or other hot pepper sauce, or to taste
5 pounds (2.5 kg) baby back ribs

Apple-Fennel Slaw for serving (see below; optional)

Makes six servings.

To make the barbecue sauce, in a large, heavy saucepan over medium heat, warm the bacon drippings. Add the onion and garlic and sauté until softened, about five minutes. Stir in the ketchup, Worcestershire sauce, wine, lemon zest and juice, brown sugar, mustard, chile powder, cumin, celery salt, and 1/2 teaspoon salt. Bring to a simmer, then reduce the heat to low and cook very gently, stirring occasionally to prevent scorching, until slightly thickened, about 12 minutes. Stir in the Tabasco and taste for seasoning. Use right away, or preferably let cool, cover and refrigerate for at least 24 hours before using.

Preheat the broiler. Trim the membrane from the back of each rack, then cut into individual ribs. Arrange the ribs on a rack set in a rimmed baking sheet. Broil, turning once, until browned on both sides, 10 to 12 minutes.

Transfer the ribs to a slow cooker, add the barbecue sauce and turn the ribs to coat evenly. Cover and cook on the low setting for five to six hours. The ribs should be very tender.

Using a slotted spatula, transfer the ribs to a large platter and keep warm. Pour the sauce into a small saucepan, let stand for few minutes and skim away the fat from the sauce with a large spoon. Bring to a boil over high heat and boil rapidly to reduce and thicken slightly, three to four minutes.

Arrange the ribs on warm individual plates and drizzle with some of the reduced sauce. If using, mound the slaw alongside the ribs. Serve at once.

Apple-Fennel Slaw

In a large bowl, whisk together 1/4 cup (2 fl oz/60 ml) each fresh lime juice, sour cream and mayonnaise; 1/2 teaspoon each salt and chile powder, preferably chipotle; 1 1/4 teaspoons sugar; and 3 1/4 cups (3 1/4 oz/20 g) fresh cilantro leaves, finely chopped. Add 2 large fennel bulbs, quartered lengthwise, cored and thinly sliced crosswise; and 2 small tart red or green apples, peeled, cored and thinly sliced. Toss to mix. Cover and refrigerate for one hour before serving to allow the flavors to marry.

I also like to make a double batch of this and freeze half.
 
I roast the vegetables in this recipe but you can also grill them or simply add them all to a heavy bottomed pot and sauté them until soft. This is one of those dishes that seems to taste even better the second day.

If you are using eggplant that is a little past its prime, slice it in 1/2 inch thick slabs and salt each piece. Let it sit for about 20 minutes, then using a paper towel, gentle sop up the moisture and salt.
 
Ingredients

2-3 medium eggplants
2 red, yellow or green peppers
1 medium zucchini
1 medium summer squash
1 large onion
6 cloves garlic, peeled and chopped, divided
4 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary, divided
5-6 large tomatoes
1/4 cup chopped fresh basil
Salt and pepper to taste

Method

• Preheat oven to 400º F.
• Cut eggplant, peppers, squash and onion into 1″ chunks and salt and pepper lightly.
• Toss vegetables with 3 tablespoons olive oil, 4 cloves of chopped garlic and 1 teaspoon of rosemary. Place in a rimmed baking sheet or other large shallow baking pan and spread the vegetables in a single layer (use two sheets if necessary). Place in preheated oven.
• Chop tomatoes. Salt lightly and mix with 1 tablespoon olive oil, 1 teaspoon of rosemary and spread in another oiled pan. The tomatoes will develop a bit of liquid, so be sure the pan has high sides. Place pan in oven.
• Roast vegetables, turning a couple times for about 45 minutes, or until tender. Some of the vegetables will get a nice roasted brown color. Be careful not to burn.
• Combine roasted vegetables; be sure to include the liquid from the tomatoes. Add chopped basil and mix. Serve hot or at room temperature.

 

Serves four.
 

Ingredients
7 to 8 large farm-fresh tomatoes
1/4 cup onions, coarsely chopped
1 to 2 fresh garlic cloves, minced
1 tablespoon rice or white wine vinegar
6 ounces plain yogurt
1/2 teaspoon salt
Dash of cayenne pepper

Method

* Heat a grill (gas or charcoal) to high. Using tongs and a paper towel dipped in cooking oil, grease the grates.
* Place the whole tomatoes directly on the grill. Rotate as the skin is charred. Once the skin starts to slip off, place in a bowl to cool. Note: This can be done a day in advance.
* After tomatoes have cooled, peel and core them. Be sure to catch and save any tomato juice.
* Place all ingredients in a blender and process until smooth. Salt and pepper to taste.
* Refrigerate for at least one hour before serving.
* Garnish with a hefty swirl of basil coulis.
Serves four.

Non-grill variation:
Bring a large pot of water to a boil. Make an X with a knife on the bottom of each tomato and place in the boiling water for a few minutes. Remove and cool in iced water. The peels should easily slip off. Return to main recipe.

Basil Coulis

This delicious basil oil is something I plan to keep on hand all summer. It adds a nice splash of color and intense basil taste to any dish. Try it in soups, pasta, crostini, grilled chicken, grilled cheese — the sky’s the limit.

Ingredients
1 cup of fresh basil leaves
1/4 cup olive oil
Salt and pepper to taste

Method

• Wash and dry the basil.
• Place basil and oil in a blender and process until smooth. I use an immersion blender, but a regular one will do just fine.
• Salt and pepper to taste.
• Pour into a squeeze bottle, if you want to make fancy swirls. Store in the fridge; bring to room temperature before using. Keeps for a week.

Cold soups to the rescue!

Gazpacho is probably the most ubiquitous cold soup. It is traditionally made with tomato, cucumber, bell pepper, garlic and stale bread. Yes, stale bread. It helps thicken the soup. It is often omitted in favor of a pure, summer vegetable based soup.

I adore a good bowl of gazpacho. As soon as I get my hands on farm-fresh tomatoes, I whip up a giant batch. While I’m enthusiastic about the first few bowls, by the fourth or fifth, I’m ready for something new.

Two things I am planning to do this summer. One, I’m scaling back on making such a giant batch of tomato gazpacho. There is no need to overdo a good thing. Two, I’m branching out to try other cold soups.

Peach Gazpacho

This tasty soup is a nice change from my usual tomato gazpacho. It is bright, healthy and delicious. Add a handful of tortilla chips for the perfect summer lunch.

I try to search out organic peaches. Pesticides easily migrate into the fruit through the soft skin of the peach. When I can’t find local, organic peaches, I buy local non-organic peaches. I prefer them to rock-hard organic peaches shipped from California. They just taste better. Ask your farmer about his/her pesticide practices. Since local peaches don’t have to travel far, farmers can often get by with using less pesticides.

Ingredients

8 peaches
1 medium-large cucumber, unpeeled, seeded if necessary
1/4 cup onion, chopped
1 garlic clove, minced
1/4 cup fresh lemon or lime juice
Salt and pepper to taste

Garnish: Chopped tomatoes, avocado and fresh cilantro

Method

• Bring a large pot of water to a boil. Make an X with a knife on the bottom of each peach.
• Drop the peaches into the boiling water for a few minutes. Remove and cool in iced water. The peels should easily slip off. If not, use a knife to peel them.
• Add the peaches and cucumber to a food processor and pulse until coarsely chopped. Transfer to a large bowl. Be sure to include the liquid.
• Add onion, garlic, lemon or lime juice and mix well. Season with salt and pepper.
• Refrigerate for at least one hour before serving.
• Garnish with fresh chopped tomatoes, chopped or sliced avocado and chopped fresh cilantro.

Serves four.

Ingredient
2 cups rice (I use brown rice, but white rice is more common)
6 cups Water
1/2 teaspoon ground cinnamon
1 tablespoon lime juice
1/3 cup honey (or more to taste)
1 teaspoon vanilla extract
1 teaspoon almond extract

Method

• In a covered container, soak rice and lime juice in 3 cups of the water, overnight.
• Add the rice lime-water mixture and cinnamon to a blender and puree until smooth.
• Strain through a fine-meshed sieve or cheesecloth. If you find too much grit in the beverage, strain it again using two layers of cheesecloth.
• Add the remaining 3 cups of water, honey and extracts and stir until honey has dissolved. Adjust honey to taste and serve over ice with a dash of cinnamon.

Makes about 2 quarts

Ingredients
1 cup lime juice (6-10 limes)
1 pint fresh raspberries
1/4 cup fresh mint
1/2 cup honey or sugar
2 cups water

Method

• Place all ingredients in a blender and process until smooth.
• Strain through a fine-meshed sieve to remove seeds.
• Serve over ice and garnish with a mint sprig and lime slice.

Makes 1 quart

Ingredients
6 bags of Earl Grey Tea
1 frozen can of 100% grape juice concentrate
Water

Method

• In a heat-proof container place tea bags. Cover with 2-cups of boiling water and let steep for 6-8 minutes then remove tea bags.
• In a 2 quart-sized container, add grape juice concentrate. Mix in the brewed tea. Add water to fill container.
• Serve over ice.

Makes 2 quarts