May 24, 2018

Everyday Gourmet: Fruits of summer

August 22, 2013

By Kim Dannies

This is the epic season to cook and dine—local markets are brimming with the freshest, most nutritious foods we will eat all year. Despite this bonanza, food fatigue can set in after a summer filled with potluck dinners and cookouts. What’s a healthy and appealing way to fuel through the Labor Day weekend? Try combining fruits and vegetables for delectable and stunning salads and sweets.


Cantaloupe & cuke salad

Peel and cut a medium-sized cantaloupe into bite-sized cubes; add to a prep bowl. Scrape the skin off two medium-sized cukes with a fork, length-wise. Slice the cukes in half length-wise and scrape out the seeds with a melon baller, leaving a small groove. Slice the cukes into edible half-moon shapes and add to the prep bowl.

Mix together one-quarter cup of lemon juice and olive oil each, add a pinch of salt and shake well. Coat the cukes and cantaloupe with the dressing. Add two fistfuls of fresh mint leaves and turn the mixture onto a serving platter or into an unusual bowl. In sections arrange slices of fresh figs and clusters of blueberries; sprinkle on some pistachios and crumbled goat cheese. Top the salad with a few more mint blossoms and a bit of fresh pepper. Serves 8-10.


Lemon-zucchini bars

I saw this recipe in Women’s Heath September 2013 issue and had to share it!


In a medium bowl, cream 4 ounces of butter and 1/4 cup confectioner’s sugar until smooth. Blend in 1 cup flour and a pinch of salt. Press dough into the bottom of an 8-inch square baking pan. Chill in the fridge for 15 minutes. Preheat the oven to 350 degrees.

Remove crust from fridge and poke it with a fork in several places. Bake it for 18-20 minutes.

While crust bakes, make the filling: in a large bowl whisk together 2 eggs, 1 egg white and 3/4 cup of sugar. Add 1/4 cup of fresh lemon juice, the zest of one lemon, and 2/3 cup of grated yellow or green zucchini. Pour mixture over hot crust and return to oven to bake another 20-25 minutes, until lightly browned. Cool and cut into 16 bars.


Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters. Archived Everyday Gourmet columns are at


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