Summer is the time to cook together

By Sidonie Maroon, Culinary Educator for the Food Co-op

Outdoor cooking and family gatherings filled the summers of my childhood in Southern Oregon. Hamburgers and hotdogs sizzled on the grill. My mom prepared her classic three-bean salad, and I was always curious about what made Aunt Karen’s potato salad so much yummier than mine. Food tastes better outdoors. There was something special about balancing a paper plate in a rattan holder on my lap, rotating between bites of deviled eggs, potato chips, and a juicy burger, while sipping root beer from my favorite Looney Tunes glass.

When developing recipes, I keep our community and families in mind. My inner inquisitive ten-year-old who loved to cook is still alive and well, and she wants nothing more than to bring joy to people’s tables. I hope that my summer salads, main dishes, and desserts will support and uplift your gatherings.

You can find collections of my summer recipes through Community Cook, a program by the Food Coop designed to support people cooking together. There are recipe packets, instructional videos, and support for questions you may have through my Facebook group, “Cooking with the Coop.” Best of all—it’s free!

I’ve written six recipe pamphlets for Community Cook: Vegetarian Indian, Greek, Vietnamese, Italian, The Caucasus, Gluten-Free Holiday Baking, and the latest for summer 2024—A Taste of Africa! This newest pamphlet is available in a beautiful paper version at the Food Coop throughout the summer. You can also download or view all the other pamphlets at www.foodcoop.coop/community-cooking

How I Develop Recipes

My process begins by gathering ideas and inspiration from traditional sources. Then, imagining how the flavors will come together, considering modern cooking techniques that simplify the process without compromising taste. I’ll ponder what’s in season, and write ideas in recipe form before heading to the kitchen to test. While cooking, I’m open to adjustments, guided by intuition and feedback from my family and friends. After making each recipe at least three times and refining it based on feedback, I type it up for publication.

Some titles from the upcoming — A Taste of Africa.

Orange Black Olive Feta Carrot Salad, Herb Jam with Olives and Lemon, Harissa, Chermoula, Merguez, Sweet Potato and Kale Salad with Lemon and Fennel Sauce, West African Chicken Stew, and a complete seven-recipe Ethiopian feast.

Step up to Yummy with Community Cooks Greek!

We love the Mediterranean diet for its deliciousness and health benefits, and Greek cuisine is a prime example. From ancient times, Greeks built meals around olives, fresh seasonal produce, grains, legumes, seafood, and smaller amounts of meat. Our Greek pamphlet features: Tzatziki, black-eyed pea skordalia, and feta cheese spread, Summer Savory Pies and Loukaniko Sausages, Black-eyed pea salad with roasted tomatoes and fennel, navy bean salad, Greek potato salad, and zucchini and olive salad.

A few Italian recipes to whet your appetite

What we can learn from Italians — Simplicity, Seasonality, Regionality and Slow Food

Salads and Antipasto: Sicilian-style chickpea salad, broccoli and black olive salad, caponata relish. Sweets and Treats: Crostata Marmellata

I hope these recipes will bring as much joy to your summer gatherings as they do mine. From my kitchen to yours—happy cooking!

Orange Black Olive Feta Carrot Salad

Tunisian

Serves 4

Oh, yummy yum! Serve this spectacular salad alone, as a stuffing component for sandwiches or wraps. Alternatively, try it as a side with the chickpea dish. 

Salad

4 medium carrots, grated

4 ribs celery, diced

¼ cup Italian parsley, chopped

½ cup sheep feta, crumbled

¼ cup pitted black olives, like nicoise, sliced

Dressing

Dry Spices

½ teaspoon whole caraway seed

½ teaspoon whole coriander seeds

¼ teaspoon sea salt

½ teaspoon whole fennel seed

1 clove garlic, minced

Strip of orange peel, without pith, chopped about 1 teaspoon

3 tablespoons olive oil

1 ½ tablespoons fresh lemon juice

½ teaspoon Sriracha sauce (or more to taste)

1)     Grind dry spices in a spice or coffee mill. Blend wet and dry ingredients together in a mini blender.

2)     Toss dressing and salad ingredients together and serve. It keeps well for several days refrigerated.

Black-eyed Pea Salad with Sundried Tomatoes and Walnuts

Serves 6 as a main dish

Delicious Greek style main dish summer salad.

For Instant Pot 

2 ½ cups dried black-eyed peas

1 teaspoon sea salt

For roasting

1 bunch chard, finely chopped with stems

2 red onions, chopped

6 cloves garlic, minced

½ cup olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 tablespoon dried oregano

To finish

¼ cup balsamic vinegar

 ¼ teaspoon red chili flakes

16 sundried tomatoes, preferably not in olive oil. 

1 cup sheep feta, crumbled

½ cup kalamata olives, sliced

1 ½ cups walnuts, toasted and chopped

1 cup parsley, chopped

2 to 3 tablespoons fresh lemon, right before serving

1. Add rinsed black-eyed peas to the Instant Pot with 1 teaspoon salt and water to cover by 2 inches. Set to high pressure for 14 minutes with a 10 minute natural release. (You can also cook black-eyed peas on the stovetop). When done, drain in a colander and add to the salad bowl.

1. Preheat the oven to 425 ℉ and line a rimmed baking sheet with parchment paper. Pile the prepared vegetables on the parchment, and massage with the olive oil, salt, pepper and oregano. Roast on a middle rack for 45 minutes, stirring every 15 minutes. The Swiss chard needs to not dry out and stay immersed in olive oil.

2. Meanwhile, soak the sun-dried tomatoes in boiling hot water for 30 minutes to release any excess salt and chop. Toast the walnuts and chop. Crumble the cheese, chop the olives and parsley.

3. In a large low salad bowl, fold the roasted veggies into the black-eyed peas. Fold in the sun-dried tomatoes with the balsamic vinegar, lemon and chili flakes. Layer the toasted nuts, feta, and parsley over the top. Toss everything evenly together at the table.

Tzatziki (Tsaht-ZEE-kee)

Greek Cucumber and Yogurt Spread 

Makes 4 cups

I often serve tzatziki with grilled meats, but I think it goes well with roasted veggies, but I love it best on poached eggs with olives and sliced tomatoes!

2 medium cucumbers, 4 cups, seeded and grated

3 cups plain Greek yogurt

¼ cup extra virgin olive oil

¼ cup chopped dill

¼ cup chopped mint

2 tablespoons fresh lemon juice

2 cloves garlic, pressed

1 teaspoon fine sea salt

1)     Lay ½ of grated cucumbers in a small light tea towel or piece of cheesecloth, make a bundle, and lightly press and squeeze the excess water out. Repeat with the other half.

2)     In a bowl, combine the drained cucumbers with the other ingredients, allowing the flavors to meld for 15 minutes. Serve right away or refrigerate. The sauce keeps well for up to 5 days.

TIP: Try this recipe with green tomatoes, zucchini, carrots, or beets instead of cucumbers 

Broccoli and Black Olive Salad

Serves 2-4

A delightful way to eat your broccoli! Try this recipe and method for anything in the broccoli family — cabbage, kale, collards, mustard greens etc. Boiling salads is a traditional Italian technique, and makes lots of sense to use the same water for pasta.

1 bunch broccoli, about 3 ½ to 4 cups, using florets and peeled stems, chopped

½ cup kalamata olives, sliced

Dressing

2 cloves garlic, minced

2 tablespoons fresh lemon juice, plus zest of 1 lemon

2 tablespoons extra virgin olive oil

¼ teaspoon sea salt

¼ teaspoon red pepper flakes

1. Bring a large pot of salted water to a boil. Add the broccoli florets and peeled stems. Set a timer for 2 to 3 minutes after the water boils, or until the broccoli is tender. Scoop it out with a strainer, and run it under cold water. Shake the strainer to release any water. Chop the broccoli into smaller pieces.

2. Puree the dressing ingredients together in a small food processor. Toss the dressing and sliced olives with the broccoli in a serving bowl.

3. Serve at room temperature.