Nothing says June like healthy recipes featuring fresh and flavorful seafood, fruits and vegetables. These simple-to-prepare recipes from The Classic Catering People are the perfect antidotes to warm weather appetites.
Grilled Salmon Skewer with Honey Soy Marinade and Arugula Pesto
Chef Bryan Davis
2 – 3 oz. salmon filets cut into quarters
Marinate salmon for 1 ½ hour
Marinade:
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 clove garlic, chopped
- Blend all ingredients together.
Summer Vegetable Succotash
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 medium yellow squash, chopped
- 1 lb. roasted fingerling potatoes, diced
- ½ cup fresh peas
- 1 cup roasted corn
- 1 diced red pepper
- ½ pint yellow pee wee tomatoes
- salt & pepper to taste
- ½ cup green scallion onions
In large pan, heat garlic and olive oil over medium heat.
Add squash, potatoes, peas, corn, pepper and tomatoes and stir. Add salt and pepper to taste. Remove from heat and mix in scallions.
Arugula Pesto
- 1 pound fresh argula
- 1 tablespoon minced fresh garlic
- 1 cup Marcona almonds
- ½ squeezed lemon
- ½ cup olive oil
- pinch of salt and pepper
- Puree all ingredients in blender.
Fruit Soup
Chef Cathy Ferguson
- 2 cups ripe cantaloupe chunks (about 1 in.)
- 2 ripe peaches (6 oz.), peeled, pitted, and cut into chunks
- 3/4 cup white Zinfandel
- 2 tablespoons lemon juice
- ¼ cup Sugar
- 1 cup raspberries, rinsed and drained
- Mint sprigs, rinsed
- In a blender or food processor, blend cantaloupe, peach, peach nectar, white Zinfandel, sugar and lemon juice until smooth.
- Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
- Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.
Coconut Sorbet
Chef Cathy Ferguson
- 1 (13.5 ounce) can coconut milk
- 6 3/4 fluid ounces water
- 1/2 cup white sugar
- ½ teaspoon lemon juice
- ½ teaspoon vanilla
- Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar, vanilla and lemon juice until dissolved. Stir in coconut flakes.
- Cover and freeze until chilled, about 30 minutes.
- Pour coconut mixture into an ice cream maker and churn according to manufacturer’s instructions until soft and creamy, 15 to 20 minutes.
Mizuna and Arugula Salad with Tempura Crab, Asparagus, Citrus, Cucumber and Blood Orange Dressing
Chef Jason Moffitt
- Mizuna and Arugula (or other greens)
- 8 ounces jumbo lump crab meat
- 1 cup sliced asparagus
- 1 blood orange (segmented)
- 1 orange (segmented)
- 1 cup sliced cucumber
- ½ cup rice flour
- ½ cup corn starch
- 1 egg
- 2 cups soda water
- 1 tablespoon baking powder
- salt and pepper to taste
To make tempura batter, mix rice flour, corn starch, egg, baking powder, soda water and saffron until smooth. Toss crab lumps in batter and fry 350 degrees until crispy (about 3 minutes).
Use greens as base, place all other ingredients on top including crab tempura and drizzle blood orange dressing as desired.
Blood Orange Dressing
- 3 fresh blood oranges, squeezed
- ¼ cup olive oil
- ¼ cup rice vinegar
- 1/3 cup Mirin (Japanese cooking wine)
Blend all ingredients together with whisk.
Saffron Tempura Squash Blossoms with Goat Cheese and Manchego
Chef Jason Moffitt
- 12 squash blossoms
- 1 cup grated Manchego cheese
- 1 cup goat cheese (crumbles)
- 1/3 cup grated Parmesan
- 1 cup cream cheese
- ½ cup rice flour
- ½ cup corn starch
- 1 egg
- 1 tablespoon baking powder
- 2 cups soda water
- 1 tablespoon saffron
salt and pepper to taste
For filling, mix Manchego cheese, goat cheese, Parmesan and cheese cream until smooth.
To make tempura batter, mix rice flour, corn starch, egg, baking powder, soda water and saffron until smooth.
Pipe filling into 12 squash blossoms and batter. Fry until golden brown (about 2-3 minutes).
Top photo: Grilled Salmon Skewer with Honey Soy Marinade and Arugula Pesto by Chef Bryan
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