Summers are always too short. Don’t lose a minute of enjoying all the fresh garden produce.
Explore more than lettuce salads. Corn, peas, green beans, sweet and hot peppers and onions of all kinds provide different nutrients. Serve them all for a healthy diet.
Shrimp Ceviche
- 1/2 lb. cooked shrimp, peeled and deveined 250 g
- 2 tbsp. fresh lemon juice 30 mL
- 1/4 c. fresh lime juice, or more if needed 60 mL
- 3 tbsp. cherry tomatoes, coarsely chopped 45 mL
- 3 tbsp. red bell pepper, coarsely chopped 45 mL
- 1 whole jalapeno pepper, seeds and vein removed, finely diced
- 1 radish, thinly sliced
- 1/4 c. fresh cilantro, chopped 60 mL
- 3 tbsp. red onion, finely chopped 45 mL
- kosher salt and fresh ground pepper
Chop the shrimp into 1/2 inch (1cm) pieces and transfer to a bowl. Set aside.
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In a small bowl, whisk together the lemon and lime juice to combine. Pour half of the juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the jalapeño, radish, tomatoes, bell pepper, cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the remaining juice. Add more lime juice, if necessary, so there is lots of liquid to coat the vegetables and shrimp.
Season the ceviche with salt and pepper to taste. Serve with tortilla chips. Shrimp ceviche is best enjoyed the same day it is made. The heat of the jalapeno diminishes with time, so best to serve soon after making.
Asian Chicken Lettuce Wraps
- 1/2 lb. cooked shrimp, peeled and deveined 250 g
- 2 tbsp. fresh lemon juice 30 mL
- 1/4 c. fresh lime juice, or more if needed 60 mL
- 3 tbsp. cherry tomatoes, coarsely chopped 45 mL
- 3 tbsp. red bell pepper, coarsely chopped 45 mL
- 1 whole jalapeno pepper, seeds and vein removed, finely diced
- 1 radish, thinly sliced
- 1/4 c. fresh cilantro, chopped 60 mL
- 3 tbsp. red onion, finely chopped 45 mL
- kosher salt and fresh ground pepper
Sauce
- 3 tbsp. soy sauce 45 mL
- 3 tbsp. hoisin sauce 45 mL
- 1 tbsp. sesame oil 15 mL
- 1 tbsp. rice vinegar 15 mL
- 1 tbsp. peanut butter 15 mL
- 1 tbsp. honey 15 mL
- 1-2 tsp. chili crisp 5-10 mL
- 1/2 tsp. garlic powder 2 mL
- 1/4 tsp. ground ginger 1 mL
To serve
- 1/2 c. peanuts, coarsely chopped 125 mL
- 1/4 c. green onions, thinly sliced 60 mL
Butter lettuce
Whisk together sauce ingredients until well combined.
Heat canola oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
Cook until chicken browns and the onions are translucent, about five to 10 minutes.
Add the peppers and water chestnuts and cook about five minutes or until peppers are slightly soft.
Add the sauce and simmer on low heat until the chicken and vegetables are evenly coated and everything is heated through.
Serve with lettuce leaves, crushed peanuts and sliced green onions on the side. Each person can make their own wrap.
Corn with pancetta
Everybody loves corn on the cob but sometimes a change is welcomed. Unlike bacon, pancetta is not smoked. But if you prefer bacon, it would also work well in this recipe.
- 1 tbsp. canola oil 15 mL
- 4 oz. pancetta 125 g
- 3 cobs of corn
- crushed red pepper flakes
- salt and black pepper
Remove the kernels from the cobs of corn and set aside.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the pancetta and cook, stirring often, until crispy, about four minutes.
Add the corn and salt, to taste, and cook, stirring often, until corn is cooked, four to five minutes. Transfer to a serving dish and serve. Serves six.
Green bean salad
Green beans always taste better if they are steamed for a couple of minutes but not too long. Keep them crispy.
- 1.5 lb. green beans, washed 700 g
- 2 tbsp. shallots, finely diced 30 mL
- 2 cloves garlic, minced
- 1 tbsp. capers, finely diced 15 mL
- 2 tbsp. red wine vinegar 30 mL
- 1/2 lemon, juiced
- 1/4 c. olive oil 60 mL
- 1/2 tbsp. whole grain mustard 7 mL
- salt & pepper
In a large mixing bowl combine shallot, garlic, capers, red wine vinegar, lemon juice and a pinch of salt and pepper. Stir together and allow it to sit for at least five minutes.
Then whisk in wholegrain mustard and olive oil.
Steam the green beans for two to three minutes until tender crisp, but not soft.
Pour the warm green beans into the mixing bowl with the vinaigrette and stir to coat.
Allow them to marinate in the vinaigrette for at least five minutes before serving. Taste and add additional salt and pepper as needed.
Serve warm or at room temperature. Another option is to chill and refrigerate to serve later.
Serves eight.
Homemade tomato sauce
I usually use roma tomatoes when making tomato sauce, but this time I bought a variety of types and it turned out really well.
- olive oil
- 5 lb. ripe tomatoes I used a mixture of grape, plum, Roma and beefsteak varieties 2.5 kg
- 1 c. onions, diced 250 mL
- 5 large cloves garlic, minced
- 2 tbsp. fresh oregano, chopped 30 mL
- 2 tbsp. fresh parsley, chopped 30 mL
- 2 tbsp. basil, chopped 30 mL
- 1 tbsp. thyme 15 mL
- salt and pepper, to taste
- 1/2 c. red wine 125 mL
Preheat oven to 375 F (190 C).
Line a large baking sheet with foil. Grease generously with olive oil. Slice the tomatoes in half, remove the core and arrange cut side down on baking sheet.
Move a baking rack in the oven to upper third of the oven and roast for 15 to 18 minutes and then broil on low until the skins are slightly charred. Remove from oven and let cool.
Once cooled, remove and discard the skins. Set tomatoes aside.
In a large, deep skillet or pot, over medium heat, heat one tablespoon (15 mL) of olive oil. Add onions and saute until onions are semi-translucent. Add garlic and cook until fragrant.
Add tomatoes and all the juices into the skillet and mash with a potato masher to break them up a bit. Add wine.
Simmer until liquid begins to reduce, about 30 to 45 minutes, although you may need longer depending on how juicy the tomatoes were.
Stir in oregano, parsley, basil and thyme. Simmer for an additional 15 minutes or until most of the liquid has dissolved.
Add salt and pepper.
Allow the sauce to simmer until desired texture is reached. Remove from heat and cool.
Crush tomatoes with a potato masher.
Can, freeze or store in the fridge for up to a week.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
