The challenge of cooking in the summer can be figuring out how to get the bounty of new produce that you can finally get your hands on into a single meal. While you may just be discovering sweet corn at your local farmers’ market or the promise of slow-growing tomatoes in your garden, Maine co-ops have been working year-round to make sure there’s a place for all farmers and eaters to connect.
This season’s recipes incorporate an abundance of summer foods that can be found at your nearest co-op and provide unique, yet simple pairings that don’t shy away from flavor and allow you to use what’s fresh. The longer days and warmer weather mean cooking outdoors or wanting quick meals to accommodate all the other activities of the season. Grilling is a great way to stay outside while cutting time in the kitchen. Many of these recipes have components that can be prepared ahead of time.
Corn on the cob is one of the most iconic summer foods. We’ve added a Mexican-inspired, street-style kick by including cilantro and cumin butter. This grilled version is the perfect thing to whet your summer appetite. We recommend pairing it with a crisp lager.
Continue the flavors of sweet and heat with an adobo flank steak, taking advantage of the abundance of corn and tomatoes for the relish. This dish makes a great filling for soft tacos or a topping on a piece of grilled sourdough.
The grilled veggies with smoked paprika vinaigrette will be a surefire hit, using all the bounty of the season. The clean and fresh vinaigrette pairs the veggies with salad greens to make a unique summertime salad. Serve this as a side dish or an entrée with the addition of some grilled chicken or fish.
Not to forget about dessert, sometimes the simplest combinations are the most impressive. Try pairing grilled fresh apricots with fresh local chevre and local honey for a unique appetizer, accompaniment to a salad, or give it center stage as a refreshing and light sweet treat.
