Eat

My Family’s Summer Dinner

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!

  • Brandon Gruzen

    that looks pretty good, especially since its lunch time and I’m starving! It looks like it took a while to make though, was that pizza in the 2nd picture or am I trippin?

  • Adriana ORorke

    Tori,

    These are some great recipes that look absolutely yummy and oh so good for you! I love watermelon salad as well, but I use a slighly different recipe.

    Use Cubed Watermelon, Arugula, grated Romano, shaved Romano with a Lemon & Olive Oil dressing.

    Dressing- Juice of 1 to 1/2 lemons, Sea Salt and Brown Sugar to taste with about 1/2 cup Olive Oil. I like to really taste the Olive Oil flavor, so sometimes I add more. I just whisk it up and then pour it over the Watermelon, Arugula and grated Romano and then top off with a piece or pieces of shaved Romano.

    Try it sometime and let me know what you think.

    Adriana

  • victoria silva

    It isn’t pizza in the second photo… it is the plum mixture cooking… but it is okay if you are trippin… Summer does that to a person!

    Any hoo… this recipes look terrific and how my family and I like to eat… thank you for sharing!

    Victoria Silva

  • Kate Kruuse

    Yummy Tori!

    I make a watermelon salad too:

    2 Cups Seedless Watermelon
    2 Tbs Green Onion, white and light green parts only, finely chopped
    3 Tbs Balsamic Vinegar, the thicker and sweeter variety is best
    1 Tsp Sea Salt

  • Tanya Gjoese

    Mmmmm… I am going to make this tomorrow smiley-smile.gif

    Thanks for shearing Tori!

    Hugs from Tanya in Norway smiley-laughing.gif

  • Kristie Visser

    Wow – I have never thought to make a watermelon salad! I’ll definitely put that on my Summer recipe list! I think my kids would LOVE it!

    Can anyone tell me about truffle oil/salt or truffles in general? I’ve never tried them either…what kind of flavour is it?

    Thanks!

  • tracy Ippolito

    This time of year down in alabama we get the most delicious tomatoes in the world from a little place called Chandler mt. I love to make tomato, cucumber, green onion and feta ( I prefer french feta from a local market) salad. Chop all ingredients add s&p, evoo and balsamic vinegar to taste. Yummy, i had it tonight with fresh green beans and sauteed squash with vidalia onion. Got to love the south in the summertime!

  • Nancy

    It all looks so good! You are both great hands on parents & I adore your blog!

  • Suzanne Brown

    This looks amazing gonna do the watermelon, tomato for sure! And I am a sucker for summer drinks!

  • Candie Querbach

    Omg that bacon frisee looks delicious!!! The farmers market on my street is still open. I think I better run down and see if I can get all the ingredients for it and the potatoes. Guess we know what’s for dinner! If only I had some plums!!! :D Thanks Tori. Totally adding these to the recipe book.

    PS. I love the pictures. ;)

  • Jenn McGrady

    While I just absolutely LOVE just about anything vintage, and I love the vintage look of the pics on this food blog….I think that they might be more appetizing in more vibrant colors. Just a suggestion….,.not criticizing.

  • Jeanne Tutt

    Omg! That potato dish sounds Devine with the truffle oil and alt!

  • Laila Afify

    Yummy
    I love watermelon with cheese