Summer is in full swing, and with the season comes barbecue invitations. Take advantage of gardens bursting forth fresh fruits and vegetables or local farmers markets like the one at Bi-Zi Farms in north Vancouver.
Crops may be a few weeks late this year due to a wetter-than-normal spring, but the flavor of locally-grown produce is always worth the wait. Cherries, broccoli, corn, tomatoes, summer squash, onions and lettuce are all go-to summer sides to highlight the bounty of the season and are welcome at any backyard get together. Kick it up a notch with the addition of locally-made goat cheese from Cloud Nine Farm in Ridgefield and wild caught salmon in two of the following recipes.
Broccoli Salad
2 bunches of broccoli, stems peeled (local)
½ cup mayonnaise (or more, to taste)
1 teaspoon garlic powder (to taste)
2 tablespoons red wine vinegar
½ cup green onions, diced (local)
½ teaspoon curry
1 teaspoon sugar
½ cup raisins
1 cup raw, unsalted peanuts
Chop broccoli (including stalks) into bite-sized pieces. Mix next eight ingredients together in a large bowl. Add the broccoli and toss until well-coated. Refrigerate. Serves 8.
Crunchy Wheat Berry Salad with Cherries and Goat Cheese
2 cups wheat berries, dry
3 celery stalks, diced
1 large shallot, diced
2/3 cups cherries, pitted and sliced (local)
2 garlic cloves, minced
1/3 cup olive oil
¼ cup balsamic vinegar
2 tablespoons maple syrup
Sea salt and pepper to taste
3 ounces soft goat cheese, crumbled (local)
¼ cup sliced almonds
1 head of lettuce; romaine, butter or red leaf (local)
Bring four cups of water to a boil. Rinse the wheat berries in cold water and then add them to boiling water. Bring the water back up to a boil before reducing the heat. Cover the pot and simmer for one hour. Strain and set aside to cool. In a large bowl add the garlic, olive oil, balsamic vinegar, maple syrup, salt and pepper; whisk until well combined. Add the celery, shallots and cherries; briefly combine. Add cooked wheat berries and combine all thoroughly. Add goat cheese and almonds; toss lightly. Refrigerate or serve immediately on a bed of lettuce. Serves 10.
Corn Salad
4 ears of corn (local)
2 cups of brown rice
2 zucchini, cubed (local)
2 tomatoes, wedged (local)
4 avocados, ripe
½ cup olive oil
1 head of lettuce; romaine, butter or red leaf (local)
2 pounds wild-caught salmon, cooked
Fill one half of a large pot with water. Cover and allow to boil. Husk the corn. Drop corn into boiling water and cover. Allow water to return to boiling. Turn the stove off and remove the pot from heat. Allow the ears to cook in hot water for 10 minutes. Drain and cool. Take cooled ears and, using a sharp knife, slice down along the cob to remove the kernels. Put all kernels in a medium-sized bowl. In a medium-sized pot, boil four cups of water. Add two cups of brown rice, allow water to return to boiling and reduce heat to medium-low, cooking rice, covered, for 18 minutes. Drain and set aside. Wash zucchini, cube and set aside. Wash tomatoes, wedge and set aside. Cut each avocado in half, remove the seed, score the inside of the avocado with a knife and scoop out the flesh into a medium-sized bowl with a spoon. Using a fork, roughly mash the avocados. Add olive oil and mix until incorporated. Assemble the salad by placing clean leaves of lettuce on the bottom of a bowl or on a plate. Add rice, corn, zucchini, tomatoes and top with a dollop of the avocado mixture. For an entrée salad, include a chunk of salmon atop each salad. Serves 8.
