Seasonal vegetables are now at their peak, said the editors of Bon Appétit. A farmers’ market in July is “the ultimate convenience store”—offering ripe tomatoes, sweet corn, crisp beans, and colorful peppers. Here are two healthy, farm-fresh recipes that can be done in a flash. Both recipes are by Jeanne Thiel Kelley.
Recipes of the week
Salmon With Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou
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1⁄3 cup chopped fresh dill
1⁄3 cup finely chopped green onions (about 2)
½ cup shelled natural pistachios or almonds, toasted, finely chopped
¼ cup plus 1½ tbsp pistachio oil or extra-virgin olive oil
2 yellow bell peppers or orange bell peppers, cut into ½-inch strips
1 pound sugar snap peas, trimmed, strings removed
1 garlic clove,minced
¼ cup water
Four 6-oz salmon fillets
Mix dill, green onions, pistachios, and ¼ cup oil in medium bowl. Season to taste with salt and pepper. Pistou can be made 2 hours ahead. Let stand at room temperature. Heat ½ tbsp oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and ¼ cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tbsp pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
Heat remaining 1 tbsp oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside. Serves 4.
Pepper-Grilled Steak With Chopped Summer Salad
2 large garlic cloves, pressed
1¾ tsp coarsely ground black pepper
1¼ tsp coarse kosher salt
One 2-lb, 1½-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
½ cup diced red onion
½ cup crumbled feta cheese
3 tbsp chopped pitted Kalamata olives
1½ tbsp extra-virgin olive oil
1 jalapeño chili, seeded, finely chopped (about 4 tsp)
Mix garlic, pepper, and 1¼ tsp coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour. Spray barbecue grill with nonstick spray.
Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve. Serves 6.
