Panna Cotta with Summer Berries

There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions.
Panna cotta is definitely one of them.
Let’s not beat around the bush: Italians have the corner on the market when it comes creating something amazing from only a few good ingredients. Panna cotta literally means “cooked cream,” and that’s about all it is! This custard-like dessert is made with just cream, sugar, and gelatin – though I like to add sour cream and vanilla to mine for the extra flavor.
This panna cotta is like serving berries and cream, but fancier. Since you’re not using any eggs, you can really taste the delicate flavor of the cream. The barely-set custard also has a luxurious, silky texture that feels so elegant.
Powdered gelatin must be softened first in cold liquid. In this case, I do it in milk. Then the softened gelatin needs to be warmed to fully dissolve. When making panna cotta, I do this by pouring the warmed cream over the softened gelatin.
Since the amounts of gelatin in individual packets can vary slightly, be sure to measure it out with a teaspoon. Too much gelatin could result in a texture that is too firm and Jello-like (you want the panna cotta to be just barely firm enough to unmold).
Simplify the unmolding process by lightly coat the ramekins used for molds with mild vegetable oil or spray. If you don’t want to bother with unmolding, you can also simply pour the panna cotta mixture into pretty dishes and serve them as is. (Be sure to leave some room in the dish for the berries!) For reference when choosing molds or serving dishes, this recipe makes six 6-ounce servings, or eight 4-ounce servings.
For those of you looking for a vegan substitute for the gelatin, take a look at this reference guide on The Kitchn. It’s a good place to start when looking for alternative gelling agents.

Panna Cotta with Summer Berries Recipe

• Prep time: 20 minutes
• Chilling time: 4 hours or overnight
• Yield: 6 servings

Ingredients

For the panna cotta:

• Vegetable oil, or vegetable oil spray (for the molds)
• 1/2 cup cold milk
• 3 teaspoons unflavored gelatin powder
• 3 cups heavy cream
• 1/3 cup (67g) sugar
• Pinch of salt
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the sauce and berries:

• 1 12-ounce package (about 3 cups) frozen raspberries, defrosted
• 3 tablespoons sugar
• 3 tablespoons orange juice
• 2 cups fresh blueberries, raspberries, blackberries, sliced strawberries, or a mix

Special equipment:
6 (6-ounce) ramekins, or other similarly sized molds or serving dishes

Method

1 Prepare the molds: Lightly brush or spray six 6-ounce ramekins with oil. (Skip this step if you are planning to serve straight from the dishes.)
Place the ramekins on a baking sheet for easy transfer of the panna cotta from the counter to the fridge.
2 Soften the gelatin: Pour the milk into a medium mixing bowl and sprinkle the gelatin over top. Stir with a fork to combine. Set aside for 5 minutes without stirring to allow the gelatin to soften. (It will look like curdled milk or milky applesauce.)

3 Warm the cream and sugar: In a medium saucepan over medium heat, bring the cream, sugar, and salt to a simmer. Stir frequently until the sugar is dissolved and the milk is just starting to steam. Do not let it come to a boil (if it does, let it cool slightly before continuing to the next step).
4 Whisk the cream into the gelatin: Slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. Rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy.

5 Whisk in the sour cream and vanilla until smooth.
6 Fill and chill the molds: Divide the panna cotta mixture between the ramekins. Transfer to the ramekins to the fridge and chill for at least 4 hours until set, or overnight.
7 Make the raspberry sauce: Close to when you're ready to serve, puree the raspberries, sugar and orange juice in a blender until smooth. Pass through a fine meshed strainer to remove the seeds. Set aside or refrigerate until needed. (This sauce can also be made several days in advance and kept refrigerated.)
8 Unmold the panna cotta: Slide a paring knife around the edge of each ramekin. Place a dessert plate upside-down over the top of the ramekin. Holding the plate in position, flip it over so the ramekin is now upside down on top of the plate. Slowly lift the ramekin at a slight angle to release the panna cotta.
Spoon some of the sauce around the panna cotta and sprinkle with berries. (If you're serving straight from the dish, spoon some of the sauce over top and sprinkle with berries.)

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Sautéed Zucchini with Dill

When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet.
Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it!
This simple sauté takes just a few minutes. The zucchini can go to the table on its own, or you can use it as a bed for grilled chicken or fish. Any leftover zucchini is great served with a fried egg for breakfast the next day!
I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins.
I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini.
With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.

Sautéed Zucchini with Dill Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 6 to 8

You can halve this recipe if cooking for four or fewer people.

Ingredients

• 6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total)
• 4 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 2 tablespoons chopped fresh dill
• Zest from one lemon

Special equipment:

• Mandoline, or food processor with a slicing disc

Method

1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using  a mandolin, food processor, or your very best knife skills.

2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.
Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl.
Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan.

3 Season the zucchini: Combine the dill and lemon rind on a cutting board and chop them together just to mix them. Sprinkle the hot zucchini with the dill and lemon mixture, and toss well. Taste for seasoning and add more salt and pepper, if you like.

4 Serve hot or warm.

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Mixed Berry Chia Seed Jam

Berries, berries, berries! Nothing beats a bowl of ripe berries on a hot summer day.
I often get carried away at the farmers market and buy far more berries than I can eat within a week. One way I use up the extras is making this easy chia seed jam!

I am no expert when it comes to making jam, which is why I LOVE chia seed jam.
All you do is toss some chopped up fruit with sugar (or honey) and lemon juice, and cook the fruit until the pieces break down. Then, you stir in some chia seeds and let the jam cool.
The chia seeds absorb the extra liquid from the fruit and expand, acting as a natural thickener for the jam. That’s it!
It will keep in the fridge for a few weeks, and it’s great for spreading on toast or stirring into yogurt.

This mixed berry chia seed jam is a blend of blueberries, strawberries, and raspberries. However, you can use any combination of berries or fruits that you like. Just make sure that you start off with about 2 1/2 cups of fruit.
The jam tastes better if you use ripe berries, but you can always add another teaspoon or two of sugar if your berries are not quite ripe yet.
If you want an extra bit of zing in the jam, consider adding a teaspoon of grated ginger before you cook the fruits. The flavor of the ginger works very well with the berries!

Mixed Berry Chia Seed Jam Recipe

• Prep time: 5 minutes
• Cook time: 12 minutes
• Yield: 1 to 2 cups jam

The blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters.
Look for chia seeds at natural food stores in the baking aisle or with the other nuts and seeds. You can also order them online.

Ingredients

• 1 cup blueberries
• 3/4 cup chopped strawberries (stems removed)
• 3/4 cup raspberries
• 2 tablespoons sugar, plus more to taste
• 2 tablespoons lemon juice (from about 1/2 a lemon), plus more to taste
• 1 1/2 tablespoons chia seeds

Method

1 Combine the blueberries, strawberries, raspberries, sugar, and lemon juice in a medium saucepan. Give everything a quick stir to distribute the sugar.

2 Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally, until the fruit breaks down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit.

3 Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional sugar or lemon juice to taste.
4 Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store for up to 3 to 4 weeks.

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Blueberry Pie

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?
Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?)

They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.)
Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries.

Recipe and photos updated, first published 2009

Blueberry Pie Recipe

• Prep time: 1 hour
• Cook time: 1 hour
• Yield: Makes one pie with 8 servings

Ingredients

Crust:

• One recipe for a top and bottom crust from our no-fail pastry crust dough

Filling ingredients:

• 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick cooking "minute" tapioca (for thickening)
• 1/2 cup white granulated sugar (100g)
• 1/2 teaspoon cinnamon

Egg wash ingredients:

• 1 egg
• 1 tablespoon milk

Method

1 Prepare the bottom crust: Remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off.
Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.
 
Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.
2 Make the blueberry filling: Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
 
3 Fill the bottom crust with the berries: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.
 
4 Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling.
Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.
 
Place in refrigerator while you make the egg wash.
5 Preheat oven to 425°F.
6 Brush top of pie with egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking).
 
7 Bake: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.
Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
Transfer to a wire rack to cool. Let cool completely before serving.

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Grilled Sausage and Mushroom Bowls

I get so excited when grilling season arrives because it means easy dinners and easy cleanup!
These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company!
For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce.
Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill. If you haven’t tried it before, you’re in for a treat.
I served my grilled sausages and veggies on top of cooked millet, which is one of my favorite grains. We don’t eat a ton of millet in the US, but it is a staple food in India, Nepal, Mali, Niger, and other semi-arid hot climates around the world.

Cooked millet tastes nutty and earthy with a hint of sweetness. It is naturally gluten-free and cooks up quickly due to its small size. You can find it near the rice and other grains at well-stocked grocery stores like Whole Foods, or you can order it online.
You should give millet a try if you’ve never had it before! This said, quinoa, brown rice, or oat groats would also be great here.
I recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an extra step, but the sauce really helps the whole dish come together. I used a combination of mint, dill, parsley, and chives in my chimichurri.

Grilled Sausage and Mushroom Bowls Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 4 servings

Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.

Ingredients

For the grain bowls:

• 1 cup uncooked millet or other favorite grain (or 4 cups cooked grains)
• 1/2 cup chimichurri, pesto, or other favorite flavorful sauce

For the grilled sausages and vegetables:

• 1 pound cremini or baby bella mushrooms
• 2 heads romaine lettuce
• 1 bunch green onions
• 2 1/2 tablespoons olive oil
• 4 chicken or pork sausages, any favorite kind
• Salt and pepper

Method

1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe.
The grains can be cooked several days in advance. Reheat before serving.
2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort.
3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill.
Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!).
In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside.

4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill.
Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.)
Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized.
Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables.

5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side.
Transfer to a serving platter.

6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.

Read More: Grilled Sausage and Mushroom Bowls