After spending the afternoon making crafts in the sand with the kids, Dean and I made a fresh summer dinner for the family. I made all the sides and Dean made our entrée. Team work! The couple that cooks together stays together!

Here are pictures and recipes from our meal, so you can make these dishes for your family too:

Summer Plum Spritzer

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Ingredients

6 plums (cut into 1 inch pieces)
1 cup sugar
1 cup water
1/2 teaspoon whole black peppercorns
Pinch of salt
Seltzer
(optional red wine)

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Boiling the plum mixture

Instructions

Bring sugar, water, peppercorns, and salt to a boil in a saucepan
Add plums and return to a boil
Let cool
Refrigerate until ready to use (can stay up to a week)
Serve over ice and top off with seltzer (or a combo of seltzer and red wine for a fun summer adult beverage)

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Such a refreshing summer drink! And so easy to make. Experiment making it with other fruit too!

Watermelon, Tomato, and Feta Salad

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Watermelon tip: when cutting, slice thin slices off both ends. Then you can stand the watermelon up to make it easier to cut it up without it wobbling around everywhere.

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Watermelon cut into cubes

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Tomatoes cubed

Ingredients

Watermelon cubes
Tomatoes cubes
Feta cheese cubes
Balsamic vinegar
Salt

Instructions

Mix the cubed watermelon and tomato and then top with cubed feta
Drizzle with balsamic
Add salt to taste

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Adding the feta

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Don’t add your balsamic until you’re ready to serve!

Tri Colore Truffle Potatoes

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I cut up the potatoes and cooked them until semi soft. I then tossed them in truffle oil and put them in refrigerator to marinate. I made these early in day and refrigerated them until about 20 minutes before dinner was ready. Then I spread them on a baking tray, sprinkled them with truffle salt, and roasted them at 350 for 20 minutes, or until golden brown and crispy on the outside.

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Truffle potatoes ready to serve!

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Making the bacon frisée salad I told you about in last week’s Farmers Market blog. Love this dressing maker/dispenser in the picture. Dean found it at the market. You put all your ingredients in it and blend, then serve!

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This week when I cooked the bacon to go on the salad, I saved the bacon oil. Then, when making the dressing, I used the bacon oil instead of plain olive oil. Gave the dressing a great hint of smoky bacon!

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Topped with fresh Parmesan and ready to serve!

Ruby Red Trout in an Easy Lemon Butter Sauce

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Ruby red trout from our local fish market

Ingredients

Trout (skin on)
Butter
Flour
Salt
Pepper
Lemons
Shallots
White wine

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Dean left the skin on. It gets nice and crispy when cooked. So flavorful and delicious

Instructions

Take trout fillets (with skin on) and dredge in a mixture of flour, salt, and pepper ( shake off excess)
In a frying pan bring 2 tablespoons of butter to a high heat (be careful not to burn)
Place fish in hot pan skin side down
Cook until skin is crispy. When skin is crispy turn fish over and cook for 2 to 3 minutes
Remove fish from pan and wrap in foil and put aside
In same pan add 2 tablespoons minced shallots. Cook until soft but not brown. Add 1 ounce white wine. Reduce by half (won’t take long). Add 4 tablespoons butter. Mix together. Add juice of half a lemon, and salt and pepper to taste. This will be a thin light sauce.
Pour sauce over fish, or to retain crispy skin, put sauce on plate then the fish skin side up
Garnish with lemon wedges or sliced lemons

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Ready to serve!

Note: can be made with any filet of fish

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Our healthy, delicious, and light summer dinner!

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This was our view as we ate!

That’s it! What are your favorite simple summer recipes? Share them in the comments below!

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