Culinary expert, eco-stylist, and food enthusiast, Kerry Dunnington has assembled a lengthy collection of her family’s best recipes and compiled This Book Cooks, Farm-Fresh Traditional Recipes for Healthy Contemporary Cooking. The book features nearly 200 superbly-seasoned, beautifully presented, eco-friendly meals that she’s selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration.
Below is a sample of some of her best summertime offerings:
Summer Corn Pancakes
“When fresh corn is abundant during the summer months, it seems I am always gratefully decobbing and making these tasty pancakes. I chop half of the corn kernels because they are a great contrast to the whole corn kernels. Bacon and fried green tomatoes are delicious accompaniments.”
- 2 eggs
- 2 tablespoons neutral oil
- 1 cup milk
- ½ cup yellow corn flour
- ½ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh corn kernels
- Butter and syrup
- In a large bowl, whisk eggs and oil. Add milk and whisk until blended. Add corn flour, all-purpose flour, baking powder, and salt.
- Roughly chop 1 cup of the corn. Add chopped corn kernels and whole corn kernels to the flour mixture and combine until well blended.
- In a medium skillet, heat oil over moderately high heat and spoon batter (about ¼ cup per pancake). Lower heat slightly and cook for about 2 minutes on each side. Serve immediately and pass the butter and syrup to your guests.
14 to 16 pancakes
Summertime Tomato Pie
“Once summer rounds the corner, thoughts of eating juicy, garden-fresh tomatoes begin to enter my mind. Nothing compares to a ripe summer tomato. I can hardly wait (never buying the flavorless version from the grocery store) until they come into season when Nick and I go on a tomato-eating binge. Prepare homemade pie crust or if crunched for time, buy a good-quality, frozen 9-inch pie shell.”
- ½ cup mayonnaise
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons white wine
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh minced parsley
- 1 (9-inch) baked pie crust
- 3-4 medium tomatoes, sliced (enough to fill the pie ¾ full)
- 15-20 fresh basil leaves
- Preheat oven to 350°F.
- In a medium bowl, combine mayonnaise with ¼ cup Parmesan cheese, white wine, dry mustard, garlic powder, salt, pepper, and parsley. Set mixture aside.
- Arrange half of the tomatoes in the baked pie shell. Top the tomatoes with fresh basil leaves and top the basil leaves with remaining tomato slices.
- Dollop the Parmesan/mayonnaise mixture over tomatoes. (Don’t worry about perfection as the mixture will even out while baking.)
- Top the pie with the remaining ¼ cup Parmesan cheese. Bake for 35-45 minutes or until lightly brown and bubbly. Serve immediately.
4 to 6 servings
Find more of Kerry’s recipes on her In The Kitchen blog,