September Is the End of Summer and the Start of Fig Season

Brown Turkey Figs grown in San Diego County.

It's September 1st. Summer's over. Of course, here in San Diego, summer never actually started. Temps hovered around 68 straight through August. Surfers grumbled. Tourists shivered in their tank tops. Dogs demanded sweaters. San Diego dogs are seriously spoiled.

I'm probably the only person in San Diego who isn't sad that September has arrived. Why? Because September is the start of fresh fig season, and you simply can't be sad when you see fresh figs.



Figs are a sensual fruit. Their velvety soft skin emits a sweet, floral fragrance and often splits with juicy ripeness. They are the prized jewels of farmers' markets, and nowadays most major supermarkets sell them as well. Figs are highly perishable, so buy them when you know you'll eat them in a couple of days. Otherwise, it's best to store them in an air-tight container lined with paper towel in the refrigerator for up to three days. Don't worry though. They'll never last that long.

I don't care what San Diego's weather is like this September. As long as I have my fresh California figs, I'm good.


Black Mission figs grown in San Diego county.

Heirloom Tomato, Fresh Fig, and Burrata Salad with Mint Vinaigrette
Makes 2 large or 4 small servings
Printable recipe.

Serve this salad in pretty cocktail glasses or serving dishes for a first course or atop a bed of mesclun or arugula for a larger plate. Burrata cheese is soft, fresh mozzarella cheese with a creamy center. It's available at Italian specialty markets, cheese shops and many major supermarkets.

Salad:
2 cups heirloom tomatoes, cut into bite-size pieces
1 cup fresh figs, quartered (5-6 figs)
1/2 cup diced burrata cheese (3-4 ounces)

Vinaigrette:

1 teaspoon extra virgin olive oil

2 teaspoons red wine vinegar

1/4 teaspoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh mint

1. In a serving bowl combine tomatoes, figs, and burrata cheese.

2. In a small bowl whisk all vinaigrette ingredients. Pour over the salad and toss gently. For fullest flavor, let salad rest for 30 minutes before serving and do not refrigerate.

You might also enjoy these fresh fig recipes:
Fresh Fig and Fennel Pizza recipe from Food Blogga
Prosciutto Wrapped Figs and Brie recipe from Proud Italian Cook
Fresh Fig, Arugula and Mascarpone Bruschetta recipe from Food Blogga
Fig Salad with Arugula, Brie and Walnuts recipe from Stacey Snacks
Fig, Caramelized Onions and Goat Cheese Pizza recipe from Cookography

Late Summer Vegetable Soup with Basil Pesto

Do you hear them? I do. It's the collective groan of gardeners across the country desperate to eat, cook, and preserve their stockpiles of late summer vegetables and herbs such as corn, tomatoes, peppers, zucchini, and basil.

I'm here to help. Toss them all into a big pot for this Late Summer Vegetable Soup with Basil Pesto. You can double it, triple it and even freeze it. What more can you ask for?

See that? It's quieter already.

Late Summer Vegetable Soup with Basil Pesto
Makes 4 servings
Print recipe only here.

If you choose to freeze the soup to enjoy during the winter months, then undercook the vegetables and allow soup to cool completely before pouring into freezer-safe containers.

Basil Pesto:

1 teaspoon olive oil

2 garlic cloves, coarsely chopped

2 tablespoons toasted pine nuts

2 cups firmly packed basil leaves

¼ cup grated Parmesan cheese

3 tablespoons warm water

3 tablespoons extra virgin olive oil

1/8 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Soup:
2 teaspoons olive oil
1 yellow onion, chopped (about 1 cup)
3 carrots, thinly sliced (about 1 cup)
3 celery stalks, thinly sliced (about 1 cup)
1 red bell pepper, diced
1 medium zucchini, sliced into half moons, about 11/2- 2 cups
4 1/2 cups low-sodium vegetable broth
1 ear sweet corn, kernels removed from the cob (about 1 cup)
2 cups sliced green beans (about 4 ounces)
1 cup halved cherry tomatoes
Salt and pepper, to taste
Shredded parmesan cheese, optional

1. To make basil pesto heat 1 teaspoon olive oil in a small skillet over low heat. Add garlic, and heat through until slightly golden (about 2-3 minutes). Transfer to a food processor.

2. In the same skillet, add pinenuts, and toast 1-2 minutes, until golden; add to food processor. Add basil leaves, cheese, water, salt, and pepper. Pour olive oil though processor chute (or simply add with other ingredients), and process until smooth. Note: If you’re not going to use your pesto immediately, then pour in a small sealable container and cover with a layer of olive oil. This will prevent the pesto from turning brown.

3. Heat oil in a medium sized saucepan over medium heat. Add onions, carrots, and celery  and cook 5 minutes, until onions are translucent. Add red bell pepper and zucchini, and cook 3 minutes, or until slightly softened. Add broth and bring to a boil. Reduce heat to low. Add corn and green beans; cook another 3-4 minutes, until string beans are cooked through yet firm. Add cherry tomatoes and 1/2 cup pesto; stir well to combine for about 1 minute and remove from heat. Taste. Season with salt and pepper, and add more pesto, if desired. If you prefer it thinner, add a little more broth. Garnish individual servings with shredded Parmesan cheese, if desired.

You might also enjoy these pesto recipes:
Cilantro Pesto recipe from Whipped
Individual Pesto Lasagnas recipe from Food Blogga
Lemon and Almond Basil Pesto recipe from Cookin' Canuck
Pasta with Arugula Pesto and Tomatoes recipe from Food Blogga
Foil Baked Salmon with Basil Pesto and Tomatoes recipe from Kalyn's Kitchen
Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto recipe from Food Blogga

TGIF Foods: Kid-Friendly Lemonade Cookies!

Lots of kids are back in school already across the country, and they're going to need something to cheer them up this weekend. Forget lemonade stands and soft serve ice cream cones. It's time to pull out the big guns: cookies.

Get the kids in the kitchen and bake a big batch of these sweet-tart lemonade cookies. They're easy to make and can be frosted, an activity universally loved by kids. I first posted on these cookies a year ago, and they're so fabulously fun I had to share them again.

Oh, and don't forget to pack a cookie in your little one's lunch box on Monday morning. It may be as healthy as an apple, but it's guaranteed to bring happiness.

Lemonade Cookies
Makes approximately 30 cookies
Printable recipe.

Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup softened unsalted butter
3/4 cup sugar
2 tablespoons lemon zest
1 large egg
1/2 cup lemonade concentrate, thawed

Lemonade icing, optional:
1 1/4 cups confectioners' sugar
2 tablespoons lemon zest
1 tablespoon lemonade concentrate
a few drops of whole milk

1. Preheat oven to 400 degrees F. Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside.

2. Using an electric mixer cream butter, sugar, and lemon zest on medium speed until light and fluffy. Add the egg, and mix until combined. Alternate adding the flour mixture and the 1/2 cup lemonade concentrate, mixing until just combined.

3. Drop tablespoons of dough onto an ungreased cookie sheet at least 1 1/2 inches apart. Bake for 8-10 minutes. Remove and allow to cool on wire racks for at least 30 minutes if frosting.

4. For the icing: Whisk the confectioners' sugar, lemon zest, and lemon concentrate in a small bowl. Add a few drops of milk and continue whisking until the icing is smooth and opaque and clings to the back of a spoon. Taste it, and adjust flavors as desired. When it's ready, pour icing through a fine mesh sieve to remove any tiny clumps of confectioners' sugar. For easy clean up, place a sheet of parchment paper under the cookie rack before frosting. Dip the top of the cookie in the icing and place on rack. Allow to dry completely before storing in an air-tight tin or plastic container. Place wax paper between layers to protect the icing.

Note: The cookies are delicious plain; however, the icing adds an extra layer of tang that'll make you pucker. My only caveat is that icing on cookies prefers chilly winter weather to hot summer weather. So if you ice them, be sure to let them dry thoroughly in an air-conditioned room.

You might also enjoy these kid-friendly cookie recipes:
Cowardly Lion Cookies recipe from Sweetnicks
Oatmeal Everything Cookies recipe from Food Blogga
Classic Snickerdoodle Cookies recipe from Pinch My Salt
Fluffernutter Cookies recipe from Two Peas and Their Pod
Big and Dense Chocolate Chip Cookies recipe from Cookie Madness
Reese's Peanut Butter Cup and Chocolate Chunk Cookies recipe from Food Blogga

Raw Corn Stars in Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa

Where would I be without California farmers? If it weren't for them, I would never have discovered the sticky, caramel bliss of Medjool dates, the tropical pina colada flavors of cherimoya, or the simple joy of munching on raw summer sweet corn. Yes, raw corn.

At first, I was skeptical. Having grown up in New England, I was accustomed to bright yellow, fat kerneled ears of corn steamed to perfection and doused with melted butter and salt. But the LA farmer insisted I taste the raw corn he was offering: raw, white, small kerneled corn. How could such puny corn possibly be good without butter and salt?

Still, I held out my palm while he filled it with a scoop of raw corn kernels. With one swift swoop of the arm, I popped the entire handful in my mouth. It was crunchy, as in snap! crackle! pop! crunchy and surprisingly juicy. As for the flavor, well, it was natural. Just unadorned, mildly sweet, old-fashioned corn flavor. I was hooked.

That was about four years ago, and I still anticipate sweet corn season every year so I can nosh on raw corn. If you feel weird eating a raw cob of corn, then cut off the kernels and add them to salads and salsas, or eat them by the spoonful. Have them plain, or sprinkle them with lemon and cayenne pepper or lime and chipotle powder.

Then give thanks for California farmers, well, actually for all farmers. Where would we be without them?




Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa
Makes 4 servings
Print recipe only here.

This simple salsa celebrates the clean, fresh flavors of summertime. It's a natural pairing with seafood but is also delicious with chicken, beef, and pork.

Salsa:
1 cup diced ripe mango
1 ear of sweet corn, kernels cut off from cob
2 scallions, thinly sliced
1/2 cup diced cucumbers with the skins on
2 teaspoons fresh ginger
2 teaspoons apple cider vinegar
2 teaspoons honey
The juice of 1 large lime (about 2 tablespoons)
The zest of 1/3 lime (about 1/8 teaspoon)
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons finely chopped fresh mint

Fish:
4 (4 ounce) filets of tilapia, or other thin, white fish such as Dover Sole
2 egg whites
1/2 cup yellow cornmeal (also called grits and polenta)
A couple of pinches of salt
A couple of pinches of freshly ground black pepper
6 cups mesclun

1. Combine all salsa ingredients in a small bowl and set aside.

2. Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet or baking dish with cooking spray. Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper. Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal until completely coated. Place on prepared baking dish and cook for 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.

3. Place 1 1/2 cups mesclun on each plate. Place a fish filet in the middle and top with a 1/4 of the salsa. Repeat with remaining dishes.

Alternative stove-top method: In a large skillet over medium heat, warm 1 1/2 tablespoons canola oil. Place fish in pan and cook for 4-5 minutes without touching. Flip once, and cook another 3-4 minutes, or until the cornmeal is golden and crunchy and the fish is opaque when pierced with a fork.

You might also enjoy these corn recipes from Food Blogga:
Elote - Mexican Corn
Sauteed Corn with Mint, Butter, and Lemon
Creamy Corn, Potato, and Sausage Chowder with Corn Relish

You might also like these raw corn recipes:
Raw Corn Chowder recipe from A Veggie Venture
Fresh Corn and Avocado Salsa recipe from The Pioneer Woman
Raw Vegan Thai Sweet Corn-Coconut Salad recipe from She Simmers

Time for Fall Salads and Asian Chicken and Soba Noodle Salad

At this time of year, everyone is talking about back-to-school foods and lunches and are packing up their picnic gear and beach chairs. So I'm packing up my summer salads. Fear not. Fall salads are here.

This Asian Chicken and Soba Noodle Salad is a transitional salad that's refreshing enough to keep you cool on a steamy August afternoon yet substantial enough to fill your belly after a hard day in class.

With red bell peppers, sugar snap peas, and peanuts, it's got standard salad crunch and nutrition, but unlike most salads it's got long, slippery, tasty soba noodles that make it so much more. Asian soba noodle salads are like soup, salad, and noodle bowls all rolled into one gloriously healthy and satisfying meal.

So make this Asian Chicken and Soba Noodle Salad, grab a set of chopsticks, and start twirling and slurping. And be sure to bring leftovers for lunch the next day. It's so much better than a ham and cheese.

Asian Chicken and Soba Noodle Salad 
Makes 2 large or 4 small servings
Print recipe only here.

Salad:
6 ounces soba noodles
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup shredded carrots
1 cup thinly sliced celery
1 cup thinly sliced red bell peppers
1 cup sugar snap peas
1 cup thinly sliced cucumbers, seeds removed
3 scallions, thinly sliced

Dressing:
1 1/2 tablespoons sesame oil
4 tablespoons unseasoned rice vinegar
4 tablespoons reduced sodium soy sauce
2-3 teaspoons sriracha sauce*
Juice of 1/2 lime (about 2 teaspoons)
1 1/2 tablespoons finely chopped fresh ginger
2 tablespoons sugar

1 teaspoon salt

2 tablespoons finely chopped fresh cilantro or mint

2 tablespoons unsalted roasted peanuts for garnish

1. Cook soba noodles according to directions on package

2. In a large bowl combine chicken through scallions.

3. In a medium bowl whisk all dressing ingredients.

4. When noodles are cooked, transfer to the bowl with the chicken and vegetables. Add dressing, and toss until well coated. Divide evenly among 4 bowls, and sprinkle each with 1/2 tablespoon peanuts. Garnish with additional sliced scallions if desired. Serve at room temperature or chilled.

Shopping Note: Sriracha sauce is a spicy Thai hot chile sauce that can be found in Asian specialty markets as well as the Asian food section of most supermarkets.

You might also enjoy these summertime salads:
Sweet Corn Salad recipe from Two Peas and Their Pod
Quinoa and Summer Fruit Salad recipe from Tasty Palettes
Grilled Shrimp and Avocado Salad recipe from Food Blogga
Cucumber Salad with Rice Vinegar Dressing recipe from Dine and Dish
Crunchy Veg Salad with Lemon-Tahini Dressing recipe from Food Blogga