During the summer months, I tend to overload on the greens – my fridge is always packed with asparagus, broccoli, kale, chard, spinach, and all those good things that grow so well (and are so cheap) at this time of year. Inevitably, some of those things get wilty and wind up in the freezer, and once in awhile I pull a bunch out and simmer it into soup. After all, salads aren’t the only way to get your greens! I particularly like making this with aged white cheddar – and a handful of kale or spinach would do well in it, too.
Summertime is beverage season, and while I’m not against the occasional slurpee, there’s too much in the way of Kool-Aid, pop and other sugary drinks that are so heavily consumed throughout the hot summer months. My standby is homemade lemonade, jazzed up with fresh herbs, ginger or sliced cucumber. Lemons are classic, of course – but limes and even grapefruit can be added to the mix to shake things up a bit, so to speak.
To make your own lemonade concentrate, bring equal parts freshly squeezed lemon juice and sugar to a simmer in a small saucepan. (I usually do a cup of each.) Stir to dissolve the sugar, and if you want to add flavour, grate in some fresh ginger, toss in a few stalks of chopped rhubarb, or a handful of mint, rosemary or thyme, and strain before serving.
Your lemonade concentrate will keep up to a couple weeks in the fridge; to make a pitcher or glass of lemonade, add water or sparkling water to taste, and a handful of ice. (This concentrate also works well with lime juice, and makes a fine mojito or addition to a gin & tonic.)
There are few summer salads I enjoy as much as one made with chunks of cool, crunchy, sweet watermelon and salty, briny feta, punctuated with leaves of fresh mint from the garden. It’s as easy as salads get, and looks amazing on a shallow platter on the table. Because watermelon has such a high water content, the salad is refreshing – and easy to get on your fork, unlike spring greens on a hot day.
I like to drizzle mine with a balsamic reduction, which you can make yourself by simply reducing balsamic vinegar in a small saucepan until it reduces by about a half, or buy by the bottle at most grocery stores. It holds onto the watermelon and feta better, without getting runny like straight up vinegar can.
The extended family came over for an impromptu dinner tonight – my nephew made burgers, and I scoured the house for something to make a salad out of. We had no greens, or kale, or anything green, really – but we had tons of carrots, and I remembered a grated carrot salad we ate at various events when I was a kid, and so I tried to recreate it. It was easy to grate two large carrots, dice an apple, add a handful of raisins and dress the whole thing with rice vinegar, salt and pepper, a pinch of salt and a spoonful of mayo. And it turned out to be delicious on burgers, too.
This seems like a classic Best of Bridge recipe – homemade doughnuts made from a recipe handed down over generations. After all, you only make doughnuts when you have friends and family around to eat them. Olie Bollen are traditional Dutch apple and raisin fritters – the easiest kind of doughnut to make.
There’s no need to roll and cut them, you can simply drop spoonfuls of dough into the hot oil and fry until golden and crisp. Experiment with other fruit in season, too – ripe peaches are delicious, just pat them dry if they’re overly juicy. This recipe comes from a friend of a friend of a friend, who says it was her grandmother’s specialty. Serve them as an after school snack if you have extra hungry kids in the house, or for brunch when you’ll have more people around the table. They’re best warm, doused in powdered sugar.
Homemade granola is a virtuous thing. A handful of it will ward off hunger (I keep a ziplock baggie of it in the car at all times) and layering it with some homemade or local Bles Wold vanilla yogurt and frozen berries will give you the healthiest breakfast imaginable. It also makes great muesli, if you stir it into some yogurt along with a grated apple, and pop it in the fridge overnight. Homemade granola also makes a great gift, encased in a big glass mason jar. And it’s far more expensive than most granolas you find on store shelves.
Best of all, you can customize it with dried fruit and chopped nuts, and flavours like vanilla or maple extract, cinnamon or ginger, according to your taste.