I am continually inspired by the bounty that is found in Kentucky. Each summer season presents a dazzling array of fruits, vegetables, and meats: from the bright red of sun-ripened tomatoes and crisp cucumbers to the jewels of summer: peaches, apricots, watermelon, blueberries, and blackberries.
This week, I’m sharing a few recipes that I love—both in the hot and cold seasons—to bring comfort to myself and those around me. They don't require a lot of cooking over the stove, so in the midst of summer, they are a bit of a relief to be able to throw together and celebrate without much fuss. In these recipes, I use as many organic vegetables as possible, plus chicken that is grown without antibiotics and hormones.
Most of us have fresh herbs growing in our backyard gardens or in pots on the patios. In a couple of the recipes, I’ve used fresh mint that I have growing in pots on my patio. This herb can take over a garden, so it’s best grown in a pot or an area that can keep it contained. Mint has wonderful brain benefits to it, so it’s nice to add fresh sprigs to tea and fresh fruits. Here, I’ve added it to a raw honey glaze for our grilled chicken. Raw honey has antimicrobial benefits and is a preferred sweetener over granulated sugar.
Blackberries, blueberries and peaches are all coming into season right now in Kentucky, and I’ve used all of these fruits to create a mouth-watering cobbler, using coconut sugar to keep the glucose level low. Coconut sugar is a wonderful alternative to brown sugar. It is dark like a brown sugar, lower in the glycemic index than regular sugar, and gives a molasses type flavor to your baked goods. Here, I used it in the cobblers to sweeten and keep the sugar levels low.
I also threw together a bean dish for a side dishes that didn’t need to be cooked. I used organic canned beans and frozen corn to create the bulk of the salads, and used different vinegars to create different flavors. Red wine vinegar in one and apple cider vinegar in the other. The acetic acid in red wine vinegar may lower blood sugar levels. Apple cider vinegar may help to lower cholesterol and lower blood sugar as well.
I also brewed my own sweet tea, using organic Earl Gray tea and a wee bit of stevia to sweeten it. When you can control the amount of sugar in your food, you can reap better health benefits!
3 BEAN SALAD
1 (15 ounce) can green beans- no salt added
1 (15 ounce) can wax beans - no salt added
1 (15 ounce) can kidney beans, drained and rinsed (I used cannelli beans because I was out of kidney beans)
1 sweet onion, sliced into thin rings
⅔ cup apple cider vinegar
2 tablespoons honey
⅓ cup avocado oil (olive oil can be used in place of avocado oil)
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon celery seed
Mix together green beans, wax beans, kidney beans, onion, honey, vinegar, avocado oil, salt, pepper, and celery seed. Let sit in the refrigerator for at least 6 hours or overnight. Note: I use as many organic ingredients as possible.
CORN AND BEAN SALAD
1 bag frozen organic corn
1 can black beans
1 can northern beans
1/2 sweet onion, diced
1 yellow bell pepper, diced
1/2 cup red wine vinegar
1/4 cup good olive oil
salt and pepper to taste
Thaw bag of corn and toss gently with drained beans. Add the rest of the ingredients and toss together until mixed. Salt and pepper to taste. Serve. *Note: I used organic, no salt added beans.
SIMPLE BLACKBERRY COBBLER
For the filling
4-5 cups blackberries, fresh or frozen
2 tablespoons coconut sugar
For the topping
1 cup quick oats
1/2 cup almonds, chopped fine
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
coconut milk ice cream (purchased from grocery store)
Preheat the oven to 375 degrees F. Grease the sides of a square pan, either 8x8 or 9x9.
Add berries to a medium bowl. Add coconut sugar and stir. Transfer the mixture to the square pan.
In another medium bowl, combine oats, chopped almonds, coconut sugar, and cinnamon.
In a small bowl, melt the butter. Add the butter to the oats and stir.
Cover the berries with the oat topping and spread around.
Bake at 375 for about 25-30 minutes, or until lightly browned on the top.
Serve with a scoop of vanilla coconut milk ice cream.
If you’d prefer to make peach cobbler, then swap the berries out for 4-5 sliced fresh peaches and use same recipe for the topping. Bake as directed.
GRILLED HONEY MINT CHICKEN
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 4-5 pound chicken, cut into parts
Salt
Freshly ground black pepper
1/2 cup raw honey
2-3 tablespoons water
1/2 cup chopped fresh mint (or 2 tablespoons dried mint)
Marinate the chicken: Place chicken pieces in a bowl. I used boneless, skinless chicken breasts. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour. This marinade makes for a very juicy and tender chicken.
Make honey mint glaze: In a small bowl mix honey, mint, and just enough water (1-2 teaspoons) for a good basting consistency. Set aside for glazing the chicken.
Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.
Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F.
FRESH WATERMELON MINT SALAD
Watermelon is ripening up and is always a summer favorite! This is an easy recipe to dress it up!
½ a watermelon, sliced in bite size pieces
½ cup of freshly diced mint
Place your watermelon in a serving bowl after cutting into bite sized pieces. Or you can use a small ice cream scoop and scoop out balls of watermelon into a bowl.
Toss gently with fresh mint. Serve.
GRILLED ZUCCHINI
4 medium size zucchini, sliced into spears about 1” thick
drizzle with good olive oil so pieces are evenly coated
sprinkle with salt and pepper
Grill about 2 minutes per side or until grill marks are on zucchini pieces.
KALAMATA OLIVE PASTA SALAD
1 box of red lentil pasta, cooked according to directions
1/4 cup olive oil
1 cup sliced kalamata olives
1 cup minced pimentos (canned red peppers)
1 tablespoon garlic powder
4 green scallions, sliced thin
1 lemon, juiced
2 tablespoons Italian herb seasoning
Cook lentil pasta according to directions, drain and let cool for a bit. In the meantime, add all the rest of the ingredients to a mixing bowl and mix together. Add cooled noodles and stir with tongs until mixed thoroughly. Serve.
Hope you and your family enjoy grilling and eating together as you celebrate summer’s bountiful season!