4 Fresh Recipes for Summer Entertaining (2024)

Whole Broccoli, Micro Cilantro & Cashew Crème Yield: 4-6 large bowlsIngredients:2 large whole broccoli, stems and florets separated and stems grated2 Tbsp olive oil, divided1 tsp good fine sea salt, divided, plus more forfreshly ground black pepper4 cups flavorful broth (homemade or store bought)6 large tomatillos, husked and halved½ large onion, quartered2 poblano chilies, seeded and quartered3 jalapenos, seeded and halved5 large garlic cloves, roughly chopped½ bunch cilantro, roughly chopped1 cup fresh spinach, packed1 cup water2 tsp coriander2 tsp cumin1 cup fresh corn kernels1 avocado, halved, pitted and flesh scooped outFor garnish: thinly sliced avocado, radish, jalapeno, and tortilla stripsCashew Crème1 cup cashews, soaked½ cup water, or more as neededjuice from 1 lemon1 tsp apple cider vinegar½ tsp fine sea saltPreheat oven to 400°.To make the cashew crèmePlace cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time. Drain and rinse the cashews and place in a blender. Add remaining ingredients and blend on high until smooth, stopping to scrape down the blender now and then. Add more water, as needed, to get it going. Transfer into a small container and set in the refrigerator. The crème will thicken up as it sets.Toss the broccoli florets with 1 Tbsp olive oil, ½ tsp sea salt and black pepper. Roast for 15-20 minutes, until fork tender and slightly browned. Remove from the oven and set aside.In the meantime, heat broth in a medium stockpot on medium heat. In a blender, combine the tomatillos, onion, poblanos, jalapenos, garlic, chopped cilantro, and spinach, adding 1 cup water to get the motor going. Blend until smooth, scraping down sides when necessary. Season with sea salt and pepper. In a large skillet, heat remaining 1 Tbsp olive oil and add 2/3 of the tomatillo puree (reserving one third in the blender) and cook over moderate heat, stirring occasionally, about 8-10 minutes. You want to see a deep green color. Pour the cooked tomatillo sauce into the stockpot with the broth. Season with more salt, pepper, plus the coriander and cumin, and cook just until heated through. If you cook this too long, it will begin to loose its vibrant color. Add the grated broccoli and fresh corn, and cook a few minutes more. Add avocado to the blender with the reserved tomatillo mixture. Blend until smooth, and right before serving add this to the soup. This will thicken the soup and also will help keep the soup green and bright. Serve soup into bowls, topping with roasted broccoli florets, a dollop of cashew crème and other toppings of choice. © Erin O'Leary Stewart

Yield: 8 to 10 sqaures2 teaspoons apple cider vinegar2 cups soy milk1 ½ cups finely ground yellow cornmeal1 cup all-purpose flour (or a gluten-free blend)2 teaspoons baking soda1 teaspoon salt¼ cup + 2 Tbsp sugar1 cup fresh corn kernelsfresh chives, snapped into ¼ -inch pieces1/3 cup oil (canola or coconut, melted work well)Miso Butter1 Tbsp sweet miso½ cup tahini1 stick vegan butterPreheat your oven to 400° F.Whisk the apple cider vinegar and soymilk together vigorously and set it aside.In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar.Add the oil to the soymilk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated. Fold in the corn and the chives.Pour the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.To make the miso butterCombine the miso and the tahini in a standing mixer with paddle attachment. Whip to combine. Add the butter, 1 Tbsp at a time, and continue to process until well combined and fluffy, adding a little water, only if necessary to reach spreadable consistency. Transfer to a small serving dish to set in the refrigerator and keep cold up to 5 days*Cornmeal is packed with many nutrients. This whole grain is a good source of riboflavin, pantothenic acid, folate, niacin, thiamine, and vitamins B-6, E and K. Cornmeal also contains 18 amino acids and minerals such as iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium.© Erin O'Leary Stewart

Crispy Artichoke, Pea Puree & Mulberry ReductionYield: 21 cup fresh mulberries (or blackberries)2 Tbsp lemon juice, divided½ tsp grated lemon zest2 Tbsp sugarsea salt1 cup peas (fresh or frozen)2 Tbsp water2 6-oz fillets Chilean sea bassolive oilfreshly ground black pepper1 Tbsp apple wood chips1-can baby artichoke hearts, drained and rinsed1 bottle grapeseed or safflower oil, for fryingflaky sea salt½ cup mulberries or blackberries, frozenFor garnish: thinly sliced radishes, kumquats, pea shoots, meyer lemon zestTo make the mulberry reductionPlace the fresh mulberries (or blackberries) in a small saucepan with 1 Tbsp lemon juice, zest, sugar and pinch of sea salt. Bring to a boil. Lower heat and simmer and cook, stirring occasionally until berries break down, about 15 minutes. Transfer to a blender and puree until smooth. Strain sauce through a fine-mesh sieve over a bowl and set aside. To make the pea pureeQuickly blanch the peas in a pot of boiling water for about 2 minutes, until they turn bright green in color. Transfer to an ice bath to stop the cooking process. Strain and transfer peas to a blender, holding back 2 Tbsp. Add the remaining 1 Tbsp lemon juice, water and pinch sea salt. Blend until smooth, adding water if needed to desired consistency. To smoke the fishIf using a stovetop smoker, place 1- 2 Tbsp apple wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips, and then place the wire rack on top. Arrange the fish fillets on the wire rack. Drizzle fillets with olive oil, sea salt and black pepper. Slide the lid closed and place the entire unit on a stovetop burner, set to medium heat. Smoke the fish for about 20-25 minutes, until cooked through and a golden smoked crust forms over top.To fry the artichokesIn a medium saucepan, heat 1-inch of oil to 350°. Fry the artichokes until crisp, about 3 to 5 minutes. Transfer to paper towels to drain and sprinkle with flaky sea salt. To servePlace a heaping Tbsp of the pea puree onto each plate. Spoon a few pieces of crispy artichokes and lay the fish over top. Garnish with thinly slices radishes, kumquats, pea shoots and meyer lemon zest. Dot with mulberry reduction, 2-3 frozen mulberry pieces, and the remaining whole peas.You can purchase a stovetop smoker here: astore.amazon.com.© Erin O'Leary Stewart

Yield: 22 cups fresh watermelon juicejuice from 1 lime1 oz. hibiscus liquor2 oz. silver tequilaTo make the juice base, run chopped fresh watermelon through your juicer. If blending, set a fine-mesh sieve over a bowl or pitcher and puree watermelon in blender. Pour watermelon puree through sieve, pressing on solids with a rubber spatula. Discard the solids and refrigerate juice until ready to use.In a co*cktail shaker, combine watermelon juice with the hibiscus liquor, lime and tequila. Add ice and shake vigorously. To serve, strain into two glasses or serve over ice. Garnish with lime peel or fresh watermelon.© Erin O'Leary Stewart