Saying Goodbye to Summer

August really is slipping away like a moment in time. .

We’re sad summer is coming to an end, but overjoyed with the produce early fall brings! So we’re sharing our favorite end of summer produce and helpful tips on creating a delicious meal with it.

Every month we love to share our seasonal produce guide to inspire you in your kitchen but with that being said. . When you go to your local farmers market, you never know exactly what you're going to find so cooking with seasonal ingredients requires a certain level of flexibility and creativity. The key is to be open to the possibilities and let the ingredients guide you.

At the market this next week you may find tomatoes, cucumbers, plums, squash, peaches, peppers, eggplants or turnips! So many to choose from that can all make incredible summer dishes, whether you’re craving a fresh tomato salad, an eggplant dip or a warm peach dessert. 

Chilean Sea Bass

We recommend using up your summer squash and squash blossoms for this end of summer, delicious and filling dinner dish. We served chilean sea bass with roasted squash and carrots on a bed of goat cheese nixtamalized polenta, topped with roasted squash blossoms, a citrus pesto and dried hibiscus salt. Nixtamalization enhances the nutritional value of corn by increasing the availability of essential nutrients. The process breaks down complex carbohydrates, making them easier to digest and increasing the bioavailability of nutrients.

Recipe

Seared Sea Bass with Sautéed Summer Squashes, Goat Cheese Polenta, and Sautéed Squash Blossoms

Ingredients:

For the Seared Sea Bass:

• 4 Chilean sea bass fillets

• Salt and pepper to taste

• 2 tablespoons olive oil

• Juice of 1 lemon

• 1/4 cup white wine

For the Sautéed Summer Squashes and Carrots:

• 2 summer squashes, sliced

• 2 carrots, julienned

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Goat Cheese Polenta:

• 1 cup nixtamalized polenta (if you can

• 4 cups water or chicken broth

• 1/2 cup goat cheese (orange blossom goat cheese if available)

• Salt to taste

For the Sautéed Squash Blossoms:

• Fresh squash blossoms

• 1 tablespoon olive oil

• Salt to taste

For the Orange Basil Pesto:

• 2 cups fresh basil leaves, packed

• Zest and juice of 1 orange

• 1/2 cup toasted pistachios

• 2 cloves garlic

• 1/2 cup extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

Seared Sea Bass:

1. Season the sea bass fillets with salt and pepper on both sides.

2. Heat the olive oil in a skillet over medium-high heat.

3. Place the sea bass fillets in the skillet, skin side down. Cook for about 3-4 minutes until the skin is crispy and golden.

4. Carefully flip the fillets and cook for an additional 2-3 minutes.

5. Pour in the white wine and lemon juice around the fillets. Allow it to simmer for a minute or two to create a flavorful sauce.

6. Remove the sea bass fillets from the skillet and set them aside on a plate.

Goat Cheese Polenta:

1. In a medium saucepan, bring water or chicken broth to a boil.

2. Slowly whisk in the polenta to prevent lumps from forming.

3. Reduce the heat to low and continue to cook the polenta, stirring frequently, until it thickens and becomes creamy. This will usually take about 20-25 minutes.

4. Stir in the goat cheese until it melts into the polenta. Add salt to taste.

To Serve:

1. Spoon the goat cheese polenta onto plates.

2. Place a seared sea bass fillet on top of the polenta.

3. Arrange the sautéed summer squashes and carrots around the plate.

4. Spread the citrus pesto evenly.

5. Garnish with sautéed squash blossoms.

6. Serve the dish immediately and enjoy!