An abundance of fresh berries is certainly one of the best things about summertime in the Midwest. Many hot afternoons during summers I spent in Michigan were devoted to collecting sweet, ripe berries for eating and using fresh and for preserving to enjoy during the long, cold winter months.
This recipe round up features fifty-two delicious ways to enjoy a variety of summer berries this year. Below you’ll find some classic recipes you know and love mixed in with some fresh, fun recipes that just might become your new summer favorite. Enjoy!
Summer is just around the corner, which means it’s a perfect time for some outdoor cooking. We love spending warm evenings on the deck or by the fire pit cooking our dinner and enjoying the weather. Not heating up the house with the oven or stove is an added bonus!
When many people think of grilling, they think meat – hog dogs, hamburgers, steak, chicken, etc – but there are many tasty meatless ways to enjoy cooking on the grill this summer. Tempeh, tofu, and many fruits and veggies are delicious grilled. There are also some very tasty veggie “hot dogs” available at the natural food stores near us that are made from real vegetable not weird “meat like” ingredients. They are worth trying if you can find them.
This easy tempeh burger recipe is a favorite warm weather recipe around our house. Grilled veggies make a simple, delicious side dish. We use whatever’s in season. Asparagus, corn, zucchini, sweet potatoes, leeks, beets, and peppers are just a few tasty options. Be creative!
This recipe makes enough for 4 slider size tempeh burgers. This is enough to feed 2-4 people, depending on how hungry people are and what your side dish options are like. You could easily double the recipe to make more burgers if you are feeding more people.
8 oz tempeh patty
3 cloves garlic, diced
1/2 cup liquid aminos
1 Tbsp molasses
1 Tbsp olive oil
4 small, “dinner roll” sized buns, sliced in half
2 slices onion, diced
A handful of fresh arugula leaves
Condiments of your choosing. Some great options are: homemade pickles, slaw, ketchup, mustard, barbecue sauce (click here to find out how to make your own!), or mayo
Cut tempeh patty into 4 equal pieces.
Combine liquid aminos, molasses, and diced garlic together in a wide dish. The dish does not need to be very deep, but ideally will be wide enough for the 4 tempeh pieces to sit in the bottom next to each other.
Add tempeh to liquid and spoon marinade over the pieces so they are drenched. Let marinate for about 30 minutes, occasionally flipping the tempeh so that each side has soaked for a bit in the liquid.
Start your grill. Once it is hot, add your tempeh patties. Cook for about 15-20 minutes or until both sides look nice and brown. As the tempeh cooks, spoon some marinade over it occasionally to keep it from drying out and to add more flavor.
When the patties are nearly done, add your buns to the grill, sliced side down and cook them just a few minutes, until toasted. Then take everything off the grill and assemble your sliders using the arugula greens, onions, and condiments of your choosing. We like topping our sliders with things like ketchup, mustard, diced olives, assorted veggie pickles, and barbeque sauce.
We make our own super tasty pickles and condiments. It’s a lot easier than you think and it’s more than worth the effort. Some of the best condiment and assorted veggie pickle recipes come from my favorite canning cookbook, Canning for a New Generationby Liana Krissoff. We especially love her recipes for zucchini pickles and ketchup. So tasty! I would definitely recommend picking up this book if you like preserving your own food.
Enjoy crafting your own tasty tempeh sliders this summer. We’d love to hear about any awesome variations you come up with!
Summer is the perfect time to go camping or have a cook out in the yard with your friends and family. Cooking outdoors gives you a great opportunity to enjoy the beautiful weather and to add some delicious deep, smoky flavors to your food that are difficult to reproduce with your oven or stove top.
And what is a cook out without condiments? This homemade barbecue sauce is a delicious alternative to conventional BBQ sauces that contain processed, artificial ingredients. It is smoky, sweet, and a bit spicy – everything a good BBQ sauce should be.
1 small yellow onion, diced finely
2-4 cloves of garlic, diced finely (this will depend on the size of your garlic cloves and how garlicky you enjoy your food. I tend to enjoy lots of garlic, so I use 4 cloves.)
1 Tablespoon of olive oil
6 oz of tomato paste
1/2 cup of water
1/2 cup of blackstrap molasses
1/2 cup of honey
1 1/2 Tablespoons of liquid aminos or soy sauce
2 teaspoons of chipotle powder (reduce or omit this if you don’t like a spicy BBQ sauce – this amount will result in a medium-spicy level of heat.)
2 Tablespoons of maple syrup (omit this step if you don’t want your sauce quite as sweet. Tip: The sweetness of the maple syrup can counter the spiciness of the chipotle if you went a little overboard with it.)
1/4 cup apple cider vinegar
salt, to taste
*This recipe makes about 1 pint of sauce.
Heat a sauce pan on medium low. Add oil and let it warm up. Then add the onions, garlic, and a pinch of salt. Stir frequently until the onions are translucent and soft. Add the other ingredients and stir well to combine. Taste the sauce and make sure it is to your liking. Add more maple syrup to increase sweetness, more chipotle powder to increase smokey spiciness, or more salt if needed. Reduce sauce to low and let simmer for about 10 minutes.
When sauce is finished smear it on tempeh, tofu, or your favorite meat option before or after grilling. Unused sauce can be stored in the fridge for a few weeks.