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
My mom’s garden was overflowing with cucumbers this year, so I pickled a few jars so that we could continue enjoying them for weeks to come.
Here’s my no-fail super easy pickling recipe – the longer you wait, the better they get in the fridge. They’re extra crisp and refreshing… delish! I realize that not everyone can pick a fresh cucumber straight from the garden, but just pick out the freshest you can find at the grocery store.
Easy Pickle Recipe
- one large cucumber, sliced into coins (under 1/4 inch slices)
- 3 cups of water
- 1 cup of vinegar
- 1 tsp. salt
- 3-4 peeled garlic cloves, chopped into small chunks
- 1 tsp. black peppercorns
- 1 1/2 tsp. whole corriander seeds
- 1/2 tsp. mustard seeds
- 1 tsp. dill seed OR two sprigs of fresh dill if available
- 1/2 tsp. pimento
- In a medium pan, bring water and salt to a boil until the salt is fully dissolved.
- Add cucumbers and remainder of ingredients into one quart-sized mason jar.
- Pour boiling mixture over mason jar ingredients using a potholder (glass jar gets hot very quickly!). Secure with lid, and let cool on the counter. Place in the fridge as soon as the jar is cool enough.
- Let mixture set in the fridge for at least one week. I know it’s hard to wait, but the more time you give it, the better the pickles will taste!
Note: I use a quart-sized mason jar for this pickle recipe, and I like my pickles with lots of stuff packed in so the jar will be filled to the very top. If you find yourself with too much liquid, toss the remainder – the recipe will turn out just as good.
Although my blender is probably on it’s last leg, I’ve been making healthy smoothies and trying out new recipes every morning to get the day off started right. Here are a few of my favorite smoothie recipes so far.
Blueberry Almond Smoothie Recipe
- 1 cup almond milk
- 1/2 cup blueberries
- 1/3 cup raw almonds
- 1/3 dry oats
- 1 Tbs honey
- handful of ice cubes
I always have to end a meal on a sweet note, so it’s rare that we don’t have some kind of dessert in the house… brownies, cookies, ice cream are normally available in surplus around here. Sadly the other night there was nothing good in sight, so we had to get creative. With some red delicious sliced apples, a sweet cream little butter, and cinnamon, we grilled up these yummy apples that definitely did the trick!
How to grill apples:
1. Slice apples to desired size.
2. Add a thin slice of stick butter (we used sweet cream for added sweetness).
3. Sprinkle cinnamon.
4. Place on grill and leave on just a few minutes until the apple peel around the edge of the slices stars to darken and curl.