June Monthly Mouthful

It’s the month of June – you know what that means: SUMMER!!! And with summer comes berries and melon and tomatoes and grilling and…I could go on for paragraphs, really. But instead, I’m going to hand it over to my fellow food bloggers so they can tell you what summer ingredients THEY like best and some of them even have some recipes to share! For our this month’s Monthly Mouthful, we asked:

From fresh tomatoes to summer berries, what seasonal summer ingredients are you looking forward to cooking with most? Please share your favorite summer recipe!

Jessie from Cakespy:

Since I’ve moved to the Northwest, summer has been synonymous with marionberry, a unique little berry that isn’t quite a blackberry but close. Its best use is with a biscuity, buttery complement, as in the case of this marionberry cobbler; find the recipe here!

Nicole from For The Love of Food:

If by cooking you mean eating raspberries until I explode…well, then raspberries! But, if you are talking about using an ingredient in a recipe, I would have to say tomatillos! Tomatillos don’t grow in Germany, nor can they be bought in any store or market remotely close to where I live. So, I am waiting, patiently, until my tomatillo plants finally bear fruit…which won’t happen until August!! And, let me tell you, if you’ve never had a fresh-picked tomatillo you have no idea what a tomatillo really tastes like! They’re so intensely sweet with even a hint of licorice and can even become as large as one of those big beefsteak tomatoes! They even hold for months if you husk, wash, dry, and refrigerate them. But, once you refrigerate them, they will start to lose sweetness. After years of eating store-bought tomatillos in Texas, even if I moved back, I would still only eat home grown ones…they are just so fantastically tasty!

My favorite summer recipe is a toss-up between Black Bean Stacked Salad and Homemade Roasted Tomatillo Salsa.

Gilli from So So Simple Food:

This Hot Fruit Compote recipe is a winner. I first saw Ina Garten make this a few years ago. It is really delicious. Of course it is not summer here, we are in fall, about to turn into winter. But you would never know it today though; it is a brilliant day – sunny and warm.

Lisa from A Dinner Party:

I’m looking forward to squash blossoms shredded and tossed into pasta or fried, how my great grandmother used to make them. I love filling them with herbed ricotta and frying them. Here is the recipe.

Melissa from Alosha’s Kitchen:

I am definitely most looking forward to tomatoes! I’ve been waiting since September to have great tasting tomatoes again. And I love having a coworker willing to share his garden bounty with me because there’s nothing like home grown.

My favorite way to highlight tomatoes is with another summer gem, basil. I make this Caprese pasta over and over again throughout the season.

Lydia from The Perfect Pantry:

I love cooking with fresh herbs from my garden. In fact, I think my cooking has improved a lot since I began growing herbs eight years ago. My husband and I have learned to use much more fresh parsley — that’s one of the biggest changes — and I can indulge my passion for thyme with the four (yes, four!) large thyme plants. I’ve also planted lemon thyme and lime thyme — that’s how much I love it! We’re also spoiled by the ability to walk out the kitchen door with a pair of shears and snip off a bit of this and that to go right into the cooking. My favorite recipe has to be something simple, like an omelet with mixed herbs, maybe thyme (of course), parsley, chives, a bit of tarragon.

Karen from The Rambling Spoon:

I gravitate toward anything that comes straight from the yard—all of the fresh herbs I mentioned last month, the numerous tomatoes and peppers my husband and I just planted in our new raised bed, the apples and grapes that have lived on this property far longer than we have.

But perhaps more than the ingredients, I’m looking forward to the method: grilling. We have a great meat supplier in Albuquerque (Keller’s Farm Stores), with all manner of organic, free-range and grass-fed options. Here is a recipe for spicy curry burgers based on many of the grilled meats my husband and I have had in Southeast Asia–Laos, Thailand, Vietnam and Burma. For a twist, I’ve added a quintessential Southwest flavor readily found here in New Mexico.

As always, thanks to everyone who participated! If you were not contacted for this month’s Monthly Mouthful and would like to be included in future Monthly Mouthfuls, please e-mail us at chewonthatblog [at] gmail [dot] com.

Post your own summer recipes in the comments section below!

Here are some summer recipe collections from Recipe4Living:
Quick & Easy Summer Recipes
Summer Sweet Corn Salad
Summertime Delight Watermelon Sorbet
Perfect Pesto for Summertime Pasta
13 New Must-Try Summer Recipes

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  • http://translate.google.com/translate?prev=hp&hl=en&js=n&u=http%3A%2F%2Fblogs.cotemaison.fr%2Faufildemesrevesdamour%2F&sl=fr&tl=en&history_state0= Eléonora

    Hello, it’s super nice to have had your visit to my blog and your kind words. I pass by a translator and I hope you understand my words. So, I just know you and it makes me happy .. Have a good evening and greetings from France …à bientôt.

  • http://debsperfectbite.blogspot.com/ Deborah Barnett

    I get so excited about cooking with my own herbs… sweet basil being my favorite. I just used it with my home made ricotta to make a Basil-Ricotta Mousse for my Zucchini Flutes. http://debsperfectbite.blogspot.com/2009/06/zucchini-flutes-piped-with-basil.html

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