It’s summer, and you know what that means? We don’t want any dull foods! Not saying that those foods are bad, but c’mon! We want something colorful, light, and fun. That’s why, sticking with this week’s theme, we’re bringing you some pink and summery recipes you’re going to love.

But to avoid confusion, this blog’s foods owe their colors to the main ingredients, which are naturally pink. So, now we ask you, how many naturally pink foods can you name? Not very many, right? That’s because they’re not as easy to come by. But, we’ve prepared recipes with ingredients you can find at your local food market.

If these recipes don’t catch your eye, you can always snack on some Ruby Chocolate Dipped Stroopwafel Cookies while you wait for our next week’s recipe blog. As far as this week goes, let’s start!

 

 1. Salmon With Pink Peppercorn Sauce

Our very first recipe contains not one but two pink ingredients: salmon and pink peppercorn. This meal is light, summery, enough for six people, and your new favorite. Not to mention, even the absolute culinary newbie can make it without a hassle.

If you think the salmon alone isn’t enough to satisfy you and your family or guests, you can always serve it with fun sides. You can try pasta, rice, or green beans because they go well with this fish. Plus, you can always serve your favorite bottle of white wine. Now, onto the recipe!

You’ll need:

• 6 fresh salmon filets
• Olive oil
• Salt and pepper
• ¾ cup sour cream
• 1 tbsp chopped dill
• 1 ½ tbsp prepared horseradish
• ¼ cup milk
• 2 ¾ cup pink peppercorns
• ½ tsp Local Raw Honey

 

Instructions

Many people get intimidated as soon as they hear that a recipe requires the preparation of salmon. This fish may be delicate, but that only makes it easy to prepare. All you need to do is follow the steps closely and set the timer for yourself. For this recipe, you’ll need a baking sheet, parchment paper, and a blender. Follow the steps:

1. Preheat your oven to 400℉ and line your baking sheet.
2. Place salmon filets inside, brush with olive oil, and sprinkle with salt and pepper.
3. Bake for exactly 12 minutes. Salmon should be just cooked.
4. While you’re waiting, add all other ingredients — sour cream, dill, horseradish, milk, pink peppercorns, and honey — into a blender and mix until smooth.
5. Don’t forget to prepare your sides of choice!
6. Serve the salmon warm and with a generous drizzle of sauce, and enjoy!

 

2. Rhubarb Bitters

Rhubarb season is almost over but it’s never too late to make bitters! In fact, you should freeze some chopped rhubarb because it can be safely frozen for up to a year. That means you can prepare bitters whenever you want. For now, we’ll assume you’ll be able to obtain fresh rhubarb whenever you are.

This may be a recipe for a summery drink, but don’t let that fool you. You’ll need some of the ingredients you maybe haven’t heard of before and some technique to shake things up the right way. Still, don’t let intimidation wash over you, we know you can do it! Here are the ingredients for the rhubarb bitters recipe:

• 2 cups chopped rhubarb stalks
• 2 tbsp zest from lemon and lime (1 each)
• 1 ¼ cups 100-proof vodka
• ¼ tbsp coriander seeds
• 3 juniper berries
• 1 tsp dried chamomile
• ½ tsp dried lavender
• 1 tsp fennel seed
• ½ tsp cut cinchona bark
• 1 tsp cut angelica root
• ½ cup water
• ½ cup light rum

 

Instructions

This recipe is special enough to require you some equally special equipment. You’ll need 2 sealable glass jars, a fine-mesh strainer, a zester, and a coffee filter (but a cheesecloth will also do). Anything else? Yes, be prepared for this recipe to take you 16 days. That sounds like a lot, but it’s so worth it. Here are the steps:

1. Put rhubarb, lemon, and lime zest into a small jar. Add vodka, shake, and leave sealed for 4 days.
2. After 4 days, add coriander, juniper, fennel, lavender, chamomile, cinchona, angelica, and rum to a different small jar. Shake and leave for another 10 days.
3. When the 10 days pass, separate the solids and liquids from each jar by straining. Pour liquids together into one jar, and combine solids with some water in a saucepan.
4. Heat solids on medium heat until they’re simmering, for up to 7 minutes then remove and let cool and add to the jar with other liquids. Set aside for another 2 days.
5. Strain and filter the liquid before drinking it. Store for up to a year!

 

3. Watermelon Gelato

Finally, let’s talk about the easiest watermelon gelato recipe you ever did see! We know we say that about all of our recipes, but this one only has 2 ingredients. Well, maybe 3 if you want to add some sweetness to it.

The best thing of all is that this recipe is sugar-free, dairy-free, and vegan. Here’s what you need for a recipe that everyone can enjoy:

• 5 cups frozen cubed watermelon
• 1 cup sliced overripe banana (frozen or room temp)
• ½ – 1 tbsp coconut nectar (for extra sweetness)

Instructions

Actually, this time we won’t write step-by-step instructions. Why? Because all you need to do is put all ingredients into a food processor and pulse until smooth! Yes, it’s that easy. For a firmer gelato, let it sit in the freezer for an hour or more before serving. Enjoy!

 

Summer Recipes Are Easy

The best way to satisfy your cravings and cool down during this season is to try some of our summery recipes. If you don’t have time to prepare anything and want to freshen up, treat yourself to a Watermelon Wine Slushy instead.

With this, we close our pink week, and we hope you’ve enjoyed it. There are many more pink foods for you to discover and explore, so we’ll leave you to it. But if you’re ever missing an ingredient or two, our Local Food Market is always at your service.