Chef Daniela Abel of Zaman International demonstrates how to make mushroom crisps.
Summertime is a great season to try new foods with your family. School’s out, schedules are looser and many fruits and vegetables are in season.
We asked three local chefs to share some of their favorite family-friendly recipes. Next time you’re wondering what to make, give these a try:
Time: 20 minutes
Chef Daniela Abel, Zaman International and Cooking With Kalota
- 1 French baguette, sliced
- 1/2 cup extra virgin olive oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- 3 8-ounce packages of mushrooms, wipe off any dirt and slice
- 1 cup beef stock
- 1/4 cup soy sauce
- 1 tablespoon Siracha
- Salt & pepper to taste
- 1 cup whole milk ricotta
- Fresh parsley
- Any hot sauce can be used in place of Siracha.
- Use any variety of mushroom (chef’s choice: baby bellas).
- Add shallots (2 small, minced) for added flavor with the garlic.
- Heat oven to broil low.
- Arrange the baguette slices on a baking sheet. Brush the tops with olive oil. Slightly toast the bread for 3-5 minutes until golden. Set aside.
- In a pan, melt butter. Add garlic and sauté on low. Add the mushrooms and cook until soft, around 5 minutes. Add the stock and simmer until liquid is reduced by half. Add the soy sauce and Siracha, and toss the mushrooms to coat. Let the remaining liquid absorb. Remove from heat, and set aside.
- With a butter knife, spread a thin layer of the ricotta cheese on each toasted bread slice. Spoon the mushrooms on top and garnish with fresh parsley.
Grilled Peach and Blueberry Crisp
Time: 30 minutes
Chef Stacy Sloan, Three Little Birds All Natural Baked Goods
- 4 peaches, pitted and sliced
- 1 cup blueberries
- 2 tablespoons granulated sugar
- 1/2 cup granola
- 1/3 cup flour
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
- Preheat the grill to low-medium heat.
- Tear off 4 pieces (12 inches each) of aluminum foil and set aside.
- In a bowl, combine the peaches, blueberries and granulated sugar.
- Spray the foil pieces with nonstick cooking spray.
- Divide this mixture evenly between the 4 pieces of foil, keeping the fruit in the middle of the square.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and stir to combine.
- Spoon the topping over the fruit, dividing it equally between the 4 packages.
- Fold the sides of the foil in and then the top and bottom. Crimp the edges to seal, forming a packet.
- Place the packets on the grill and cook for 20 minutes. Remove from the heat and let cool for about 5 minutes. Be very careful when opening the pouches because they’ll have steam inside. Transfer to a bowl.
- Enjoy by itself or with ice cream/frozen yogurt.
Fruit Salad with Honey Lime Sauce
Time: 10 minutes
Chef Yolanda Scarborough, Detroit Food Academy
- 2 cups strawberries, halved (quartered if large)
- 2 cups blueberries
- 2 cups large green grapes
- Juice and zest of 1 lime (zest optional)
- Add in fresh mint and blackberries or swap honey for agave.
- Diced mango or kiwi can add a tropical flavor.
- Combine fruit in a large bowl.
- Add honey, lime juice and lime zest.
- Stir gently to coat.
Note: This dish is best served directly after preparing but can be made up to 2 hours beforehand.