Summer Dishes

Here are a few summer dishes that will brighten your dinner table.

Apricots are in full swing right now.  I buy them at the Trout Lake Market or Kitsilano Market.  Here is my recipe:

- About 20 halved and pitted apricots

 - A few tablespoons of dry white wine

 - A few tablespoons of honey

Heat oven to 400 deg C.  Have a glass of wine while waiting for the oven to heat-up.  Place the halved apricots on a pan.  Sprinkle some white wine and dab some honey over the apricots.  Bake for about 20 minutes. Baste a few times during cooking.  Turn the oven to grill for about 5 minutes. Watch carefully at this grilling stage as it will be quick.  Store the baked apricots in a tight lid glass jar. Serve the baked apricots over yogurt (great breakfast) or ice-cream (great dessert).

No cooking required for these beauties.

Roasted beets:

-  Peel and slice beets about ¼ inch. 

- Dab some good quality olive oil on the sliced beets

- A dash of salt.

Heat oven to 400 deg C.  Have a glass of wine while waiting for the oven to heat-up, of course.  Place the sliced beets, olive oil and salt in a baking pan.  Mix well.  Bake for about 30 minutes. Turn the beets a couple of times with a spoon to evenly roast.  When the edges turn slightly brown, it is ready.  Serve it as a side dish to any meat or fish entree. Or use it as a ‘surprise’ in a Greek salad.

Greek salad accented by some roasted beets

   

Summer Dish and Catherine & Pierre Breton 'Avis de Vin Fort'

One of the best things about summer in Vancouver? - Trout Lake Market on Saturdays.  Actually, better make that three things because there are also Main & Terminal Market on late Wednesday afternoons and Kitslano Market on Sundays.  I usually make it to least one of the market days in a week.  I tend to go wild and buy many things at the market.  I almost always buy zucchinis, tomatoes, garlic, onions and lettuces. If I make to the market early enough and, if there are fresh farm eggs still available, I always buy some of that too.

The best part about the Vancouver summer market is that it makes my dinners so easy.  My wife and I usually have a Greek salad and often have frittatas.  Here is my version:

o       1 clove of thinly sliced garlic

o       A dozen or so thinly sliced zucchini (Marinate with a pinch of salt for about ½ hour.  Drain the excess liquid).

o       A few thinly sliced tomatoes.

o       4 fresh farm eggs, roughly stirred with a fork.  Add a pinch of salt.

o       3-4 table spoon of good quality olive oil.

Preheat oven to 450 F.  Have a glass of wine while waiting for the oven to heat-up.  Heat frying pan to medium. You will need a frying pan that can go from stove to oven (i.e. no plastic or wood handle).  When the pan is ready, add the garlic.  Stir for a minute.  Add the eggs.  Place the sliced zucchini and tomatoes on the top of egg.  Cook for a minute or two. Add a few more drops of olive oil around the edges of the pan and on the top of egg.  Transfer the pan into the oven. Turn the oven to grill.  Check often – ready in about a couple minutes. Eh voila. 

Pick your favourite wine.  Whites work well.  I am currently stuck on Catherine and Pierre Breton Avis de Vin Fort.  The combo is fantastic, especially when dined out doors!  Happy summer! 

The wine is available at Kitslano Wine Cellars (W. 4th Ave & Vine in Vancouver - around $30 per bottle).  If you prefer to dine out, the wine is available at L' Abattoir, Cafe Regalade, and Tableau Bar Bistro.