From sun-ripened produce to that tasty char only a grill can give, this season is full of amazing eats.
Try one of these recipes, or make a meal of multiples. Either way, get ready to enjoy the bounty of summer!
Pork Tenderloin with Charred Poblano Puree
from The Butcher’s Market
Pork Tenderloin
2 (1.25–1.5-pound) Pork Tenderloins
salt and pepper
olive oil
Charred Poblano Puree
2 medium to large poblanos
1 lime, juiced
1 teaspoon chopped fresh cilantro
3 tablespoons olive oil
1 teaspoon honey
2 tablespoons sour cream
salt and pepper to taste
- Preheat grill to medium high heat (375–450 degrees).
- Season pork tenderloin and poblano peppers with olive oil, salt, and pepper.
- Place poblano peppers on grill. Turn them to char all sides. Transfer to a plastic bag or bowl covered with plastic wrap to steam for 10 minutes. Remove peppers and rinse under cool running water while removing the skins, stem, and seeds. Place peppers and remaining puree ingredients in a blender and blend on high until smooth.
- Place seasoned pork tenderloin on the grill. Turn the tenderloin every 5 minutes to grill all sides. After a total of 15 minutes, check the internal temperature. When it reaches 140 degrees, remove tenderloin to a cutting board and cover with aluminum foil. Let rest for 10 minutes.
- Uncover the pork tenderloin and cut into ¼-inch slices. Serve topped with poblano puree.
Heirloom Tomato Galette with Garlic-Infused Honey
from Needmore Farms
Cornmeal Crust:
10 tablespoons butter, frozen
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
1 egg
Galette:
3 heirloom tomatoes
1/2 cup heirloom cherry tomatoes
1 medium sweet onion, sliced
1 cup feta cheese
8 ounces goat cheese
Garlic-Infused Honey and olive oil to drizzle
fresh basil, chopped
1 egg
- Grate frozen butter with handheld cheese grater. Return to freezer.
- In a large mixing bowl, combine flour, corn meal, salt, and pepper. After mixing, cut in frozen butter to the dry mixture, until it becomes a dry crumble.
- Add beaten egg to crumble.
- When dough is fully mixed, shape into a ball. With the palm of your hand, flatten to a disc shape. Cover with plastic wrap and place in refrigerator for 45 minutes.
- While dough chills, sauté onion and slice tomatoes in 1/4-inchthick slices.
- Grab your dough from the refrigerator and place on a lightly floured surface. Roll your dough out to 1/8-inch thick and move to a parchment-lined baking sheet. Preheat oven to 375.
- Leaving a 2-inch perimeter, add the goat cheese and feta cheese to crust.
- Drizzle cheese with Garlic-Infused Honey and sprinkle with freshly chopped basil.
- Top cheese with onions and tomato slices. Drizzle with olive oil and honey, and sprinkle with salt and pepper.
- Fold over the 2-inch edge to create a crust. Whisk together an egg and 1 tablespoon of water, and brush crust with egg wash.
- Chill galette for 15 minutes in refrigerator. Bake for 45–60 minutes.
Quick Pickled Okra
from Chef Mitch Samples
4 garlic cloves, smashed and peeled
½ teaspoon dried oregano
1/8 teaspoon dried basil
2 dried bay leaves
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon red pepper flakes
½ teaspoon fennel seeds
1 pound fresh okra
2 cups distilled white vinegar
1 cup water
¼ cup granulated sugar
2 tablespoons kosher salt
- Wash two (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels.
- Divide garlic cloves and spices (through fennel seeds) evenly between the two jars.
- Wash and dry the okra. Trim the tops and cut lengthwise into halves.
- Divide the okra spears evenly among the jars. Place them in the jars stem end down. When no more fit, pack the rest in stem side up.
- Add the vinegar, water, sugar, and salt to a medium pot and bring to a boil on high heat, stirring occasionally, until the salt and sugar dissolve completely.
- Remove from the heat and add the liquid to the jars. Lid the jars and cool to room temperature before storing in the fridge.
Note: Allow at least 4 hours for the seasoning to penetrate the okra.
Chocolate-Strawberry Tart
from Got to be NC Agriculture
32 chocolate wafer cookies
2 tablespoons sugar
½ teaspoon coarse salt
6 tablespoons unsalted butter, melted
12 ounces semi-sweet chocolate chips
1 ¼ cups heavy cream
1 pound fresh strawberries, hulls removed, whole or sliced
- Preheat oven to 350 degrees.
- In a food processor, combine cookies, sugar, and salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together.
- Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom.
- Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and a pinch of salt.
- In a small saucepan, bring cream to simmer over medium-high heat. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth.
- Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes.
- To serve, remove tart from pan and arrange strawberries on top. Delicious topped with whipped cream or vanilla ice cream.
Spicy Pineapple Margarita
from La Buena Vida
2 ounces tequila blanco
2 ounces pineapple juice
1 ounce sweet and sour mix
3–4 slices jalapeno
- Muddle jalapeno slices slightly with ice. Add tequila, pineapple juice, and sweet and sour mix. Stir and top with ice. Garnish with a pineapple leaf and jalapeno slice.
