summer vegetable ceviche

vegetable ceviche ready to eat

Happy Labor Day! I know many of you are probably in denial about summer coming to a close.  Personally, I am looking forward to the start of autumn — pumpkin cookies, pumpkin beers, apple crisps and hearty soups mmm!  But, the tastes of summer don’t have to disappear right away. Here is a deliciously fresh salad that can perfectly complement any grilled meat, chicken, or fish, or can be eaten as a light lunch all by itself! It is crisp, sweet, and limey and a perfect way to wrap up summer.

Ingredients (yields 6-8 servings)

  • 1 cup fresh or frozen lima beans
  • 4 scallions, thinly sliced, white and light green parts only
  • zest of one limedressing
  • juice of one lime
  • 1/4 cup olive oil
  • 1/4 tsp. red pepper flakes
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 cucumber, chopped
  • 2 nectarines, peeled and chopped into 1/2-inch cubes
  • 1 avocado, chopped into 1/2-inch cubes
  • 1/2 pint cherry tomatoes, halved
  • raw kernels from one ear of corn
  • 1/4 cup cilantro (optional)

Method

Bring a small pot of water to a boil.  Boil lima beans until tender, 7-10 minutes.  Drain and rinse under cold water.

Whisk together scallions, lime zest and juice, olive oil, and red pepper in large bowl.  Add remaining ingredients and mix well.

Refrigerate for at least two hours. Serve chilled.

Recipe adapted from Food & Wine

How I eat it: Super cold! And it’s been a perfect side to a lobster dinner.

before mixing

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a summer soup

Exciting news! A farmer’s market has opened in my town! I am a huge fan of fresh Long Island produce (who isn’t?) so I am thrilled to have these newly picked fruits and veggies at my fingertips every Sunday.  Besides the typical produce you expect to find at any farmer’s market, I was pleased to see a North Fork winery offering a few tastes, a Southampton bakery, and a whole stand of pickled produce.

My farmer’s market haul.

The first thing that comes to mind when I think of a farmer’s market is corn. I looooooooove sweet corn in the summer.  So, in anticipation of finding some fresh ears this morning I started researching recipes.

For some reason, corn soup got stuck in my head and I found this wholesome-looking recipe:

Recipe adapted from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster  via http://www.oldcheneyroadfarmersmarket.com/

How I eat it: with salad and garlic bread on the side

Definitely definitely definitely make the corn broth. It does not take too much more time or effort and it adds a ton of flavor.  The hot water absorbs all the goodness lying in the parts of the veggies that you usually toss.

Enjoy! =)