Summer Splendor Recipes

recipes-june-25-2015-archived

It’s now officially summer, which means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the taste of early summer, from crisp garden greens and sweet cherry tomatoes to a refreshing pasta salad kissed with lemon-dill vinaigrette and flaky smoked salmon from West Seattle’s Loki Fish Company. Pair these with a fruity Pinot Gris and airy Italian rustica bread, then sit back and enjoy the flavors of the season.

Here are a few recipe ideas for the week:

Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.

Lemon-Dill Vinaigrette
In addition to this week’s pasta salad, this versatile dressing pairs well with roasted baby carrots.

Slow-Roasted Cherry & Pear Tomatoes
Incredibly sweet and juicy, these roasted beauties are excellent atop crostini.

Cauliflower Pesto
This ingenious recipe from The Smitten Kitchen Cookbook boasts big flavor. Try it mixed with your favorite pasta noodles.

Grilled Radicchio with Olive Oil & Sea Salt
Tender with a smoky flavor, these radicchio wedges are wonderful alongside grilled entrées, or chopped and scattered atop bruschetta or pizza!

Blueberry Crisp
A quick and easy dessert using plump, juicy blueberries.

Pasta Salad with Smoked Salmon & Summer Greens

Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.

Ingredients:
1 pound Lagana Foods campanelle pasta
1 package Loki Fish Company smoked salmon, flaked into bite-size pieces
4 cups mixed summer greens, such as Mizuna and baby lettuces
Lemon-dill vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
2 teaspoons freshly-chopped mint
Olive oil
Sea salt and fresh ground pepper

Method:
1. Over medium-high heat, bring a large pot of generously salted water to a boil. Drop in pasta and cook until al dente, about 7 minutes. Drain and drizzle with a tablespoon of olive to avoid noodles sticking together. Let cool to room temperature, tossing occasionally.

2. Put pasta into a large mixing bowl, tossing with lemon-dill vinaigrette to coat, reserving about 2 tablespoons. Then add smoked salmon and parsley and gently toss.

3. On a large serving platter, arrange greens, then top with pasta salad and drizzle with remaining vinaigrette. Garnish with fresh mint.

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