Add These Veggie Dishes to Your Summer Cook List
Aug 11, 2020
There’s no better time to experiment with seasonal vegetables than summer, with some of our favorites: heirloom tomatoes and corn. Summer House Santa Monica’s Executive Chef Ben Goodnick is an expert when it comes to using the best, simple ingredients when they are at their peak and he’s sharing two vegetable recipes for you to add to your summer cook list.
Here are his recipes for Marinated Heirloom Tomatoes with fish sauce and sherry vinegar and Sweet Summer Corn with a soy glaze.
Looking for new ways to prep your heirloom tomatoes? Try this recipe for Marinated Heirloom Tomatoes with fish sauce and sherry vinegar. Fish sauce is a staple in East Asian cuisine, and while it may sound polarizing, it’s very versatile ingredient that adds umami flavor that you can use with many proteins and vegetables. In this tomato dish, the chopped mint is the third flavor in the trifecta, tasting like a summer backyard cookout with every bite.
Marinated Heirloom Tomatoes with Fish Sauce and Sherry Vinegar Recipe
Serving size: 2
- 2 large heirloom tomatoes – we source our heirloom tomatoes from Klein’s Farm in Elgin, IL.
- 1 shallot, finely chopped
- 2 cloves garlic, finely minced
- 1 Tbsp fish sauce
- 2 Tbsp sherry vinegar
- 1 Tbsp sugar
- 3 Tbsp extra virgin olive oil
- 1/4 cup chopped basil
- 2 Tbsp chopped mint
- 2 Tbsp chopped cilantro
- 1 tsp coarse ground pepper
- Slice heirloom tomatoes into large wedges.
- Combine all the ingredients in a serving bowl and allow to marinate at room temperature for at least 30 minutes.
- Serve at room temperature.
Corn season lasts through September, and Summer House sources from local farmers to dish out some of the freshest corn. Chef Ben’s Grilled Summer Corn with sweet soy glaze is an Asian-inspired riff on tradiational grilled corn to try at your next socially distanced BBQ.
Grilled Summer Corn with Sweet Soy Glaze Recipe
Serving size: 2
- 4 ears corn, shucked
- 1/4 cup soy sauce
- 2 Tbsp brown sugar
- 2 cloves garlic, finely chopped
- 1 Tbsp chopped ginger
- Juice and zest of one lime
- 4 Tbsp softened butter
- Fire up your grill to medium-high heat.
- Thoroughly combine soy, brown sugar, ginger, garlic and lime in a small bowl and whisk together.
- Place corn on grill. When it starts to brown, gently turn and begin to brush on the prepared glaze.
- When each ear of corn is brown all over, and all the glaze has been applied, remove from the grill and brush with the softened butter.