Recipes for the Last of Summer

Grilled Summer Squash with Fresh Mozzarella and Toasted Sunflower Seeds

Grilled Summer Squash with Fresh Mozzarella and Toasted Sunflower Seeds

Recipe Note:
A super simple way of dressing up the summertime staple; grilled zucchini. Perfectly smashable as a starter or side with a cold glass of Underwood Pinot Gris in hand.

Serves 6-8 as a side dish

Ingredients:
6 zucchini
3 eight oz. balls of mozzarella or burrata
1 cup toasted sunflower seeds
a handful of sunflower sprouts
edible flower petals (optional)
juice of one lemon
extra virgin olive oil
salt

Grilled Summer Squash with Fresh Mozzarella and Toasted Sunflower Seeds

Method:
Heat a grill to a medium high heat and make sure the grate is cleaned and seasoned with oil. Cut the zucchini down the center, lengthwise, and toss in a drizzle of extra virgin olive oil and a pinch of salt. Grill the zucchini, turning as needed, until they are well caramelized and tender, but not mushy. Remove from the grill and place directly on a serving platter.
Tear the balls of mozzarella with your hands into bite sized pieces and arrange on the platter with the zucchini. Sprinkle the toasted seeds over the entire dish, followed by the sunflower sprouts and flowers. Before serving, finish the platter with the freshly squeezed lemon juice and an additional blessing of extra virgin olive oil and flaky salt.

 

Blistered Shishito Peppers with Shaved Pecorino

Blistered Shishito Peppers with Shaved Pecorino

Recipe Note:
Blistery and sweet peppers with salty pecorino and crisp pinot gris makes for instant happy hour at home.

Serves 4 as an appetizer

Ingredients: 
½ lb (~4 cups) shishito/padron peppers
4 oz pecorino cheese
2 tablespoons extra virgin olive oil
flaky sea salt
lime or lemon wedge (optional)

Blistered Shishito Peppers with Shaved Pecorino

Method: 
Heat up a large cast iron pan to high heat. Add the extra virgin olive oil, followed by the peppers. Make sure they’re evenly dispersed in one layer. Toss the peppers in the pan every thirty seconds. It’s important to let them sit and blister between tosses, so resist the urge to stir! Once the peppers are evenly blistered and softened, remove from the pan onto a paper towel lined dish. Season with flaky salt before transferring to a serving plate/bowl. Freshly shave pecorino cheese with a vegetable peeler over the blistered peppers before serving with a lime wedge and a few glasses of pinot gris!

 

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Recipe Note:
Brunch is our favorite excuse to drink before noon, and these boozy maple peaches give us even more of a reason to crack open a can of bubbles. Spoon these peaches over pancakes, on top of waffles, or even on a croissant with mascarpone. Pair with an Underwood R
osé Bubbles mimosa for the perfect Sunday brunch.

Serves 4-6 

Ingredients:
4 yellow peaches
2 tablespoons butter
4-5 ounces maple syrup
2 shot whiskey

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Method:
Slice the peaches into large chunks and set them aside. Heat a large pan to medium-high heat and add the butter, followed by the peaches. Cook the peaches, stirring occasionally, for 2-3 minutes before adding the whiskey, followed by the maple syrup. Be careful adding the whiskey as it may flambé! Allow the peaches, whiskey, and maple syrup to cook down together for a minute before removing from the heat. Let the peaches cool down a bit before serving.

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Recipes and Photography by Chef Kevin Oconnor

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