Summer Solstice, the longest day of the year, marks the beginning of summer and the season’s abundance. Cooking seasonally means using ingredients at their peak freshness and flavor, supporting local farmers, and reducing our carbon footprint. To celebrate, cook up a feast with family and friends and use seasonal recipes. These recipes include grilled peach crostini, grilled salmon with mango salsa, zucchini fritters, and blueberry lemon bars. Outdoor celebrations, bonfires, music, dance, and feasting are all part of the Summer Solstice festivities. Enjoy the warmth and magic of this special day.
Summer Solstice Celebrations: Cook Up a Storm with These Seasonal Recipes
What is the Summer Solstice?
Summer Solstice, also known as Midsummer’s Day, is the longest day of the year – the day when the sun is at its highest point in the sky. It occurs around June 20 or 21, marking the beginning of summer and the time to celebrate the abundance of the season.
Why Cook Seasonally?
Cooking seasonally means using ingredients that are at their peak freshness and flavor. Seasonal eating is not only better for our health, but it supports local farmers and reduces our carbon footprint. Plus, it’s more sustainable and cost-effective.
How to Celebrate Summer Solstice?
Summer Solstice is a time for outdoor celebrations, bonfires, music, dance and feasting. You can celebrate by cooking up a feast with your friends and family, using some of these seasonal recipes inspired by the abundance of summer.
Summer Solstice Menu: Recipes
Appetizer: Grilled Peach Crostini
- 4 peaches, halved and pitted
- 1/2 cup ricotta cheese
- 1 tbsp honey
- 1 French baguette, sliced and toasted
- 2 tbsp olive oil
- salt and pepper to taste
- Brush peaches with olive oil and grill until charred, cut side down.
- Combine ricotta, honey, salt and pepper in a small bowl.
- Spread ricotta mixture on toasted baguette slices.
- Top with grilled peaches and drizzle with more honey if desired.
Main Course: Grilled Salmon with Mango Salsa
- 4 salmon fillets, skin on
- 2 ripe mangoes, chopped
- 1/2 red onion, chopped
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat grill to medium-high heat.
- Brush salmon with olive oil and season with salt and pepper.
- Grill salmon skin side down for about 5-6 minutes until crispy.
- Flip salmon and grill for another 4-5 minutes until cooked through.
- Mix together mangoes, red onion, cilantro, lime juice, olive oil, salt and pepper in a bowl to make salsa.
- Serve salmon topped with mango salsa.
Side Dish: Zucchini Fritters
- 2 zucchinis, grated
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- Wrap grated zucchini in a clean kitchen towel and squeeze out excess water.
- Mix together zucchini, flour, egg, parsley, garlic, salt and pepper in a bowl.
- Heat oil in a large skillet over medium heat.
- Spoon zucchini mixture into the skillet and flatten into fritters.
- Cook for 3-4 minutes on each side or until golden brown and crispy.
- Transfer fritters to a paper-towel-lined plate to absorb excess oil.
- Serve warm with your favorite dipping sauce.
Dessert: Blueberry Lemon Bars
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold unsalted butter, cubed
- 4 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice
- 2 tsp lemon zest
- 1/2 cup all-purpose flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
- powdered sugar for dusting
- Preheat oven to 350°F.
- Mix together flour and powdered sugar in a large bowl.
- Add cubed butter and mix with a pastry cutter until mixture resembles coarse sand.
- Press mixture evenly into a greased 9×13-inch baking dish.
- Bake for 20-25 minutes or until edges are lightly golden brown and crust is set.
- Beat eggs in a large bowl.
- Add granulated sugar, lemon juice, lemon zest, flour, baking powder and salt.
- Whisk together until smooth and pour over baked crust.
- Top with fresh blueberries.
- Bake for another 25-30 minutes or until filling is set and blueberries are burst.
- Cool completely and dust with powdered sugar before serving.