Summer Gatherings

Casual Food to Enjoy With Family and Friends

by Rick Rodgers and Ben Fink

Hardcover, 164 pages, Harpercollins, List Price: $17.95 | purchase

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Title
Summer Gatherings
Subtitle
Casual Food to Enjoy With Family and Friends
Author
Rick Rodgers and Ben Fink

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Book Summary

Collects simple recipes intended to be prepared for summer meals, and that focus on the fresh ingredients available during the season.

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Excerpt: Summer Gatherings

Summer Gatherings

Casual Food to Enjoy with Family and Friends


HarperCollins Publishers, Inc.

Copyright © 2008 Rick Rodgers
All right reserved.

ISBN: 9780061438509

Zucchini and Radish Sauté

Serves 4 to 6

Sautéed zucchini is a familiar side dish; sautéed radishes, not so. When cooked, radishes have a pleasant spiciness that perks up the zucchini. Fresh dill provides the final accent. If you have bright yellow zucchini, use it in tandem with the green variety for a very attractive dish.

Ingredients:

2 tablespoons unsalted butter, divided
8 radishes, scrubbed and thinly sliced
2 medium zucchini, preferably 1 green and 1 golden, scrubbed and thinly sliced
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper

Instructions:

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the radishes and cook, stirring often, just until they are beginning to heat through, about 1 minute.

Add the zucchini and cook, stirring often, until they are just tender, about 5 minutes. Stir in the dill and the remaining tablespoon of butter. Season with salt and pepper to taste. Serve hot.


Cantaloupe Ice Pops

Makes 8 pops

How many of us have memories of cooling off by eating ice pops on a hot summer afternoon? Of course, homemade pops made with fresh fruit are healthier than anything that I ever ate while sitting on our front porch. For the most flavorful pops, make these treats with the sweetest, ripest melon that is perhaps just a day away from having to be discarded.

Ingredients:

½ ripe cantaloupe, peeled, seeds removed, cut into chunks
½ cup sugar
Grated zest of 1 lime
1½ tablespoons fresh lime juice

Instructions:

Puree the cantaloupe in a blender and measure: you should have 2 cups. Return the puree to the blender and process with ¾ cup water, the sugar, and the lime zest and juice. Pour equal amounts into 8 ice-pop molds. Cover each mold with its lid and insert a wooden stick.

Freeze until the pops are solid, at least 4 hours or overnight. Remove the pops from the molds and serve.

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