summertime recipe

I know, you're thinking, "What happened to the art? This has become a food blog!!". Well, you are partly right. I am actually gathering materials to create something that I can open an etsy shop with! (oh my!)

Anyways, last evening we had a great dinner! Craig said it was better than going to a restaurant so I thought I'd share it with you because beans and tomatoes are in season right now and taste wonderful! I made Grilled Salmon with Pesto Green Beans and Tomatoes. Here's the recipe:

 Grilled Salmon (from Sarah Foster's Fresh Every Day)

4 salmon fillets, cut 1 inch thick (about 6 oz. each), skin on

2 Tablespoons olive oil

2 Tablespoons soy sauce or tamari

Juice of 1/2 orange

6 to 8 basil leaves, cut into thin strips

Sea salt and freshly ground black pepper to taste

1. Rinse the salmon fillets under cool water, pat dry with paper towels, and place skin side down in a shallow dish. Rub the salmon fillets with the olive oil, drizzle with the soy sauce and orange juice, and sprinkle with the basil. Turn the fillets to coat with the marinade, press the basil into the flesh side of the fillets, and turn them skin side up. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour or overnight.

2. Prepare a hot fire in a charcoal or gas grill (or heat a grill pan over medium heat to hot, almost to the smoking point.) Remove the salmon fillets from the marinade, season with salt and pepper, and lay the fillets, skin side down, on the grill for 4 minutes, brushing the flesh side with the reserved marinade. Turn the fillets and grill for an additional 4 minutes, spooning the marinade over them as they cook, until the fish is opaque and flakes easily when pierced with the tip of a sharp knife. Remove the fillets from the grill, peel off the skin, and place them, skinned side down, on a serving platter or individual plates. Serve immediately, topped with the fresh salsa of your choice (or with the following recipe!).

Pesto Green Beans with Three Types of Tomatoes (from Sarah Foster's Foster's Market)

This summer salad is great for buffets, picnics, potlucks, and tailgates. It's easy, too: if you don't have time to make your own pesto, use a good-quality, store-bought fresh pesto from the deli case.

2 plum tomatoes, cored and quartered

1 cup yellow pear tomatoes, cut in half, or cherry tomatoes or grape tomatoes

1/2 cup red cherry tomatoes, cut in half

1/4 cup olive oil

3 garlic cloves, minced

1 1/2 pounds green beans, stem ends removed (I used wax beans too!)

1 cup Pesto

1 cup (4 oz.) grated Parmesan cheese

Salt and freshly ground pepper to taste

one 2-oz. jar (1/4 cup) pine nuts, toasted, to garnish, optional

1/2 cup grated Parmesan cheese, to garnish, optional

1. Preheat the oven to 400 degrees.

2. Toss the plum tomatoes, yellow pear tomatoes, and cherry tomatoes with the olive oil and garlic in a baking dish. Roast 20 to 25 minutes until the tomatoes start to release their juices and begin to shrivel. Set aside to cool.

3. Meanwhile, bring a large saucepan of water to a boil, add the beans, and cook 1 to 2 minutes or until the beans are bright green and crisp-tender.

4. Drain the beans immediately and immerse them in a large bowl of cold water to stop the cooking process. (Note: this helps the beans retain their color and keep their crisp texture.) Remove the beans from the water and set aside to drain thoroughly.

5. Toss the beans with the pesto, Parmesan, and salt and pepper in a large bowl. Place the beans on a platter or individual serving plates, top with tomatoes, garnish with toasted pine nuts and Parmesan if desired, and serve immediately.

I used heirloom tomatoes instead... a nice variety of red, yellow and green tomatoes! We served this with a Savignon Blanc too. Wonderful!

I have zucchini bread baking in my oven right now with a large zucchini that a neighbor gave to me! I want to try chocolate zucchini cake next....

Have a yummy day!