Summer

Salsa Omelet on Avocado Toast (+ a few other fave egg dishes)

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above: omelet shown on two pieces of toast

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~after lightning, hail!

Back home after two glorious weeks away and facing a birthday dinner party as well as the 4th of July weekend, I somehow found myself getting a bit on the tired side of grilling. I mean, that’s summer; right? But occasionally it’s too hot — or too stormy — to get out on that deck. Or, like any other time of the year, I sometimes want a meal that’s done faster than the lightning I watch way out east. And that’s what eggs, now at a bit more reasonable price (thank you Jesus) are good for. But I’m not jonesing for something akin to boiled eggs with Triscuits, though I’d eat that happily and soon enough were I famished on a car trip. Or even if I weren’t famished, to be truthful. I’m leaning into an omelet on a nice plate with vegetables and toast, please and thank you. I don’t want to be hungry in an hour and I want something to snug up to a glass of very cold rosé. Or two. If you want testament to my egg love, just type “eggs” into the search box and see what happens. Or click on “Breakfast and Brunch” in the search cloud. Or you could just scroll down here to: “If you liked this, you might also like…” I do make a slew more than ever end up on the blog. You’ll have to follow me on fb to see at least a few more egg dream meals. But for today, let’s look at a quick and cheery salsa omelet slung over a piece (or two) of avocado toast, crowned with diced sweetly ripe tomatoes, then garnished with a sprig of basil (or cilantro? cheese? minced scallions?) on top for grins or giggles.

Oh, what’s a salsa omelet? Well, honey, I guess it could be a few things but at our house, it’s an omelet where the eggs are whisked together with salsa instead of water or cream. Yep. And it’s awfully good.

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Zucchini Corn Muffins

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-a savory muffin made with olive oil

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Dad

In the late ’80s — a few years after my mom had crossed the river –my dad, then in his early 80s, began to date his school sweetheart. While it felt just a wee bit odd, I wasn’t unhappy about it; the company was good for him and he seemed much happier. Maudell was a talented traditional southern Louisiana cook who was content to stir up bayou favorites but had no trouble jumping on the convenience food wagon as necessary. As my dad was also quite a cook (though you never knew what was in that soup pot), they sometimes each cooked a dish and ate together; that worked out well for them. When I’d visit, though, it was up to me to feed all of us and let the “old folks” have a break from the kitchen. One meal, when I’d thrown a pan of Jiffy cornbread (Lord) in the oven to round out the menu, Maudell was quick to ask me, “Why didn’t you make broccoli cornbread?” I’d never heard of broccoli cornbread but she, sparing no detail about the deliciousness of said bread, promptly wrote the recipe down for me, since she had it memorized! I did, for quite a while, then make broccoli cornbread many times. Who wouldn’t? It was good. It was fast. Easily stirred together with lots of butter, cottage cheese, and eggs, broccoli cornbread wasn’t as healthy as it sounds but there was never any left either. It’s been a minute or two since I opened up a box of Jiffy cornbread mix or made broccoli cornbread but I thought about it often as I worked on the recipe for ZUCCHINI CORN MUFFINS these last couple of weeks. Vegetables in bread; it’s a tasty thought!

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Almond Crunch Peach Pie

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…a late summer or Labor Day almond-laced peach pie with a nutty crumb topping

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Folks love pie. They not only like to EAT pie; they like to TALK pie. Just start a conversation with, “I was thinking of making a pie…” and see where the discussion goes. Lists of favorite pies; sad looks about not being able to make pie crust; tales of Aunt so-and-so’s legendary apple pies; questions about your sharing said pie; wondering about who’s doing what come the holidays. I like to talk pie because I like to BAKE pie. Just about any pie. I mean, is there anything prettier? Any better reason to clean your plate? Is there a tastier way to end Thanksgiving? A tastier way to begin the Friday morning after Thanksgiving?!

Living in Colorado, I skew up my annual late-August Palisades peach pie just a tinge. There’s peach-blueberry; brown sugar peach pie; peach cobbler (well, it’s pie-ish); some sort of crisp; and so on and so forth. This year, I had to have a crumb topping because… I don’t know. But not just any crumb topping; I wanted an almond crumb topping with the almond note repeated in the peach filling so that you had that perfect complete almond thrill in each and every bite. I love almonds– and peaches and almonds are related, you know. So now you have an Almond Crunch Peach Pie. Just for you.

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Strawberry-Rhubarb Bars

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I bake less in the summer even though it’s when the fruit is both perfect and plentiful. The house is warm and doesn’t need my gas oven blasting in an out-and-out war with the pricy air conditioning. But baking less doesn’t mean I don’t bake at all. The other day, it never got above 60F. I was a baking fool. Other times, if I happen to be up early, I’ll slide a quick fruit coffeecake or a tray of scones into the oven while the house is still open and cool from the night air. In Colorado, it’s not unusual to have temperatures in the 50’s at o’dark thirty. Thank you, weather gods. Birthdays? I’m up at 5 a.m. making cake no matter what. I mean, people need birthday cakes; don’t they? Even when it’s summer? Of course.

Funerals, too, need sweet treats to eat through the grief and to have something to share with other mourners while sipping coffee or punch. (At my funeral, there d*** well better be wine. If it was good enough for Jesus…) Gives you something positive and sacramental (“breaking bread,” right?) to do together while you remember a friend/loved one or think ahead to a life without that special person. So even if it’s hot, I’ll bake for a funeral. Wouldn’t you?

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Salmon on Lemon Polenta with Vegetables

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For vegetarian guests, nix the fish, add extra veggies +/or grilled tofu, and top with big shards of Parmigiano Reggiano

Dedicated to the memory of my dear friend, Kathy Beck (1944-2024)

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As an official salmon fanatic, I cook one of the world’s healthiest and most popular fish year round. But once summer begins, I find it’s on my menu just a little more often because 1. it grills so easily, 2. is done quickly, 3. pairs with nearly anything, and 4. the leftovers are awesome–think frittata, salad, sandwich, pasta, appetizer spread, or fill-in the blank_____.

I’m rarely stuck about what to serve with salmon as I keep a fridge and countertop full of vegetables and even a plate of sliced tomatoes is fine if it’s hot and sticky. Sometimes I find myself cooking a boatload of this awesome fish because I need the leftovers for a specific purpose. This time, I wanted to take my Greek Salmon Pasta Salad to a friend, so cooked a whole side of salmon one night –making this Salmon on Lemon Polenta with Vegetables for us– then stirring together my friend’s pasta the following afternoon. I still had a little left and tossed that in the freezer so I can make Salmon-Cheese Spread some other day. Salmon: It’s the fish that keeps on giving. If you are one or two, don’t hesitate to cook a whole side of salmon. It’s the old cook once, eat three times mantra.

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Chickpea-Artichoke Heart Salad for Memorial or Any Day

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Today's recipe is in honor of the newly married Annie Harm and Louis Sigtermans. Eat well! Live well! Love well!!

It isn’t even summer yet. But we should be in planning mode for Memorial Day weekend, shouldn’t we? It’s less than a week away; is that possible? Where did May go? Our deck only got swept today and I’ve planted zero, zip, nada, zilch. (Too big of a chance of a freeze, still.) There are some new plants in their pots patiently waiting their turn out front and I can run them inside should a really cold snap appear, as it nearly always does. But last night, after a warm day, just felt like it was time to begin tossing easy no-cook dishes together — ones that get stuck back in the fridge for lunches or sides for the next night’s chop or fish so you don’t have to start dinner from scratch. (Something that might be good for, say, Memorial Day?!) I am, perhaps like you, a circuitous cook. There’s always something coming round tomorrow from what happened today or yesterday or last week or month. It’s conservative–in a good way, smart, healthy, and gives me more time for other things. I adore cooking but it’s not the only thing in my life.

Checking the pantry, there were lots of chickpeas; we love hummus. Artichoke hearts in a big glass jar from COSTCO jumped out at me, as did a forgotten can of hearts of palm, a Trader Joe grab, I think. My fridge and counter are always chock-full of fresh vegetables and I don’t go a day without olives or pickles somewhere along the way. I began chopping and tossed the ingredients in the bowl so that you could see them easily. I do the “recipe in a photo” for social media occasionally and someday I’ll do a little graphics study to improve my work. In the meantime, isn’t it fun to look at something like this and know you could make it? If you save the photo below, you can print it and put it on your fridge. The internet is full of chickpea or other bean salads, but this one is mine and, soon, yours. I do include a for real recipe; scroll down.

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FRIDAY FISH: Sweet Chili Salmon with Black Bean Pasta Salad + Ideas About How to Make it Into a Dinner Party

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No Sweet Chili Thai sauce here; you create these flavors with chili powder and brown sugar.

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Coming up on the 15th anniversary of my blog (May, 2024- YAY!), I know and maybe you know, too, there are mostly original recipes here. I also know there’s nothing new under heaven, so it’s your guess how many of my dishes first existed elsewhere. I often, though not always, don’t want to know if someone else has come up with it before me. I’m happy in la la land, thinking I made it up, imagining I have a little creative bone of some sort in my body–and I do. But this doesn’t stop me from happily cooking or especially baking dishes others have perfected before me. (Why reinvent every wheel?) Both of the recipes featured in today’s FRIDAY FISH are happily-credited adaptations from other fine cook-writers (see recipe headnotes–which is where you should see credit to other cooks and writers or books) and luscious they are together. I wanted a different flavoring for salmon and thought, “Chili.” Author Andie Mitchell had already figured it out and thank you to her! I also knew my May, 2023 Black Bean Pasta Salad would be the perfect companion for a southwestern-flavored fish. When I needed a black bean salad for 50 last spring for my friend Sylvie’s high school graduation, blogger Cookie and Kate had a solid, flavor-full basic idea I only needed to embroider and enlarge. Together, the two recipes are all you want for dinner…and the salad leftovers could be lunch for a couple of days. Double win. Should you, however, want more, I include ideas for appetizers, wine, and dessert for a dinner party or special occasion. (See just below the recipes.)

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Peaches and Sour Cream Corn Muffins

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What makes you feel rich? Ok, well, money would work for us all; I know. But for each of us there’s a little something or a big something (maybe more than one) that creates enough comfort in our heart to make us sigh and feel as though we need nothing more at all. Could be that once in a blue moon moment when all the wash is done and folded or perhaps after the fall garden cleanup is completed and the tulip bulbs are planted. A night after a long work project ends successfully. Close friends coming to stay for a few days. The day your afghan (or toychest) is finished, washed, and mailed. A night alone with your favorite movie of all time. (Mine is: “It Happened One Night.” That or “Michael.”) A lunchtime when the whole family is together. Might also be a full freezer. Walking a 5K; you’ll note that doesn’t say run. A case of canned tomatoes stored away for winter spaghetti sauce. For me, it’s also when there’s a slow cooker full of lusciousness bubbling all day long, promising an all-you-can-eat dinner and giving me a free day. (Hello, sleazy novel!) I feel even richer if I’ve time to bake a little something to go alongside that happy pot of goodness. A bread, simple or not, made especially to go with one particular meal. That’s really rich. This week’s jalapeño-studded peach cornmeal muffins are just such a bread. Even more so as they’re not your typical muffin. With their sweet-savory profile, they’re kind of on the special side despite their easy preparation and basically simple nature. If you’re on your toes, they’re made and baked and on the table in under 45 minutes, including preheating the oven — a must for big, round-domed muffins.

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Pesto Bean Salad or If it’s too hot to cook, don’t.

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Lovely as a side dish or plenty for a whole meal deal.
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When the temperature soars to 90 F and above, I’m looking with a vengeance for any way to avoid turning the stove on. Sometimes even grilling or eating outdoors sounds too warm. Shades are pulled; lights are dimmed or off and yes, the AC is on, on, on during the day. I know; it’s not perfect. BUT! It is the perfect time to be able to reach into the refrigerator and just pull out dinner right along with a can of lemony sparkling water to top off a little cold Chardonnay. If it’s all in one bowl and ready to slip onto our plates, I’m even happier. Sometimes that’s a salmon pasta salad or, if we’re really lucky, it’s a quiche defrosting from the freezer or our chilled no-cook Spicy Cucumber-Feta Soup. This week it’s a silky-crunchy and perky bean and chickpea salad I’ve named PESTO BEAN SALAD. This is nothing in the world like your great aunt’s potluck 3-Bean Salad, no matter how much you loved or hated it. (I’ve never made 3-Bean Salad myself but who knows what lies ahead?) Homemade or jarred pesto is the simple summer sauce and there are enough vegetables to satisfy every mother on the planet. Fresh mozzarella lends a chewy, decadent, fatty note and since I added cherry tomatoes, there’s more than a nod toward my adored caprese. Today, a friend asked about leftovers; would this hold a few days in the fridge? “It’s lovely,” I told her. I haven’t even needed to add more dressing or seasonings. A big stir has been all it’s wanted. Can’t ask for much more in July.

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egg salad blt sandwiches for the start of summer and beyond

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Summer in a Sandwich
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There’s nothing like a BLT in the summer and I thought I’d just about exhausted the possibilities for variations on that particular theme until one day I had some leftover bacon and was nursing a sudden yen for egg salad at the same time. Next thing I knew, there were egg salad BLTs on the table and much happy wonder to be had right alongside them. I mean, it is bacon and eggs, after all! I think they’re now on the permanent lunch or lazy dinner rotation and not only for summer.

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