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The Magazine

Northshore Jan/Feb 2024

Enjoy the Flavors of Summer.  

Summer is an ideal time to enjoy fresh and flavorful food in New England. We are fortunate to be located on the North Shore where there are many options to enjoy locally sourced fresh fruits and vegetables. A trip to a local farm like Tendercrop Farms in Newburyport is a great way to cherry pick fruits and vegetables to your liking  The area is also ripe with a myriad of farmer’s markets brimming with fresh vegetables and herbs like eggplant, zucchini, tomatoes, basil, chives and oregano. Local berries create healthy and sweet options for summertime desserts and snacks.

Living in New England also gives us access to a school of great fish including cod, flounder, striped bass and fluke. Throw a nice striper in the grill or enjoy a local clambake and you have a perfect summer day. Here are three of my summer favorite recipes to enjoy.

 

Summer Squash and Corn Hash

  • 1 summer squash roasted and diced
  • 2 ears of corn shaved off the cob
  • 1 tbsp Hot Love Hot Sauce
  • 3 tbsp butter
  • fresh basil chopped
  • salt & pepper to taste

 

  1. Place squash halved on a cookie with sheet with salt, pepper and olive oil.
  2. Roast in the oven @ 400 for 15 minutes.
  3. When squash is cooked, take out of the oven and dice.
  4. Shave corn off the cob.
  5. In a large saute pan over medium head melt butter.
  6. Add corn, squash and basil.
  7. Saute for 3-5 minutes.
  8. Add hot love sauce, salt & pepper and toss. Serve as a side to any protein.

 

Basil Butter Lobster (serves 4)

  • 2 lobsters steamed and shelled
  • 3 tbsp butter
  • 1 lemon zested
  • 1 tsp chopped shallots
  • 5 basil leaves (Chiffonade)

 

  1. Take butter and place in pan with shallots and saute over medium high heat until translucent.
  2. Add cooked lobster (tail cut lengthwise in half, 2 claws, 2 knuckles)  and toss. Cook until warm (about 2 minutes)
  3. Add basil, salt, pepper and lemon and toss quickly.
  4. Serve over roasted filet mignon or just by itself!

 

Espresso Crusted Grilled Flank Steak

  • 1 pound flank steak or skirt steak
  • Kosher Salt and ground black pepper to taste
  • Espresso coffee grounds
  • 1 tbsp canola oil

 

  1. Heat grill to high.
  2. Season with salt and pepper, and espresso on both sides.
  3. Heat grill on high heat till nearly smoking.
  4. Carefully place steak on grill leave alone for 3-5 minutes.  You will notice the flesh begin to lift off the grill, that means it’s ready to be flipped.
  5. Flip it over onto the other side and continue cooking until desired likeness. A good medium should be approximately 5-8 minutes.
  6. Take off the grill, let rest for 5-10 minutes then slice thinly on the bias (as shown in picture) serve with basil lobster, rainbow chard and corn hash.