What we love about the summer are all the great fresh foods that come alive, that are possibly grown in your own backyard, or purchased from the local outdoor marketplace. It’s such fun to partake in the great outside with your friends and family at this time of the year. Here we’ve picked out some of our favorite recipes to share and enjoy. Plus, they’re quick and easy, and sure to please every taste.

Zucchini Fritters *

(makes 4 servings)

For the Fritters, you will need:

1 ½ lb. zucchini grated (about 3 medium)

¼ tsp. kosher salt for seasoning, and a pinch for seasoning

1 large egg

¼ cup all-purpose flour

3 tbsp. finely chopped chives

3 tbsp. cornstarch

a dab of freshly ground black pepper

½ cup vegetable oil

For the Soy Dipping Sauce, you will need:

3 tbsp. unseasoned rice vinegar

1 tbsp. reduced sodium soy sauce

1 ½ tsp. sugar

crushed red pepper flakes (a pinch)

Fritters

Place zucchini in a colander – set in the sink and toss with ½ tsp. salt and let it stand 10 minutes- then wring zucchini dry in a clean kitchen towel to extract as much liquid as you can. Place the zucchini in a large bowl and gently mix in the egg, flour, chives and cornstartch; season with salt and a dash of pepper.

Heat the oil in a large skillet over medium heat. Working in 2 batches, drop ¼ cupfuls of the zucchini mixture into the skillet, flattening slightly and cook until golden and crisp about 3 minutes per side. Transfer fritters onto a paper towel – lined plate.  Serve with the Soy Dipping Sauce.

(Fritters can be made 30 minutes ahead of time…just keep warm in a 200 degree oven.)

Soy Dipping Sauce

Mix vinegar, soy sauce, sugar and a pinch of red pepper flakes in a small bowl until sugar is dissolved and set aside.

recipe is reprinted from Bonappetit magazine, July 2013 page 32 

Baby Potato Salad*

2 lb. baby Yukon Gold or red-skinned potatoes (about 36) unpeeled

Kosher salt

1 large egg yolk

2 tsp. white wine vinegar

½ cup vegetable oil

2 tbsp. spicy brown mustard

2 tbsp. chopped fresh chives

Place potatoes in a large pot and add cold water to cover by 2”; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender (about 20-25 minutes). Drain and let potatoes cool slightly, and peel if desired but not necessary.

Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.

Add warm potatoes to bowl with mayonnaise mixture and toss to coat; season with salt. Fold in chives just before serving.

Tip: you can make the mayonnaise 1 day ahead- just refrigerate.

*recipe is reprinted from Bonappetit magazine July 2013, page 100

Israeli Couscous Tabbouleh* 

1 ½ cups Israeli couscous

1 small shallot, finely chopped

½ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

1 seedless cucumber, unpeeled, finely chopped

3 cups cherry tomatoes, halved

2 tbsp. chopped fresh flat-leaf parsley

2 tbsp. chopped fresh mint

pinch of kosher salt, pinch of ground black pepper

Cook couscous according to package directions, drain and rinse with cold water and drain well. Whisk shallot, oil and 2 tbsp. lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint – season with a pinch of salt and pepper. Toss and combine.

(Here’s a time saving tip- you can make the Couscous Tabbouleh 1 day ahead – omit the herbs, and refrigerate. Fold in the herbs just before serving. 

*Recipe was reprinted from Bonappetit Magazine July 2013, page 100