Summer is finally here in the beautiful Northwest and we are celebrating the sunshine by being outside as much as humanly possible.
Summer in Seattle typically does not begin until after July 4th weekend. In other words, it is usually still dark and raining up until that point. When we first moved here, these were the worst months for me! It killed me that it was so dark out when the rest of the country had already put on their shorts and t-shirts.
But once summer hits, Seattle is the most beautiful place; mild weather with temperatures in the upper 70s to low 80s, no humidity and sunshine from the mountaintops to the ocean shores. It does not get any better.
For these few months when our city is at its best we are outside enjoying it!
No inside home repair projects in the summer – we do all we can to soak up those few months of sunshine.
One of our favorite things to do is enjoy a summer barbeque on the water.
Here are some of our favorite summer recipes:
Recipe for Marinated Flank Steak
- 1/2 cup GF soy sauce (San-J Organic Tamari is GF)
- 1/4 cup olive oil
- 2 Tablespoons white wine
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 Tablespoons brown sugar
- 1 teaspoon fresh grated ginger
- 1-3 pound flank steak
In a medium bowl, mix the soy sauce, oil, white wine, pepper, garlic, brown sugar and ginger.
Score the steak lightly with a fork on both sides and place in a shallow glass dish.
Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Recipe for Broccoli Salad
- ½ cup mayonnaise
- ¼ cup sugar
- 2 Tablespoons cider vinegar
- 3 bunches of broccoli, rinsed and cut into small florets
- ¼ cup purple onion, finely chopped
- 1 lb. bacon, fried and crumbled
- ½ cup yellow raisins
- ½ cup sunflower seeds
Combine mayonnaise, sugar and cider vinegar in a medium sized bowl.
Add the broccoli, onion, bacon, raisins and sunflower seeds and mix well.
Refrigerate 3 hours or overnight.
Recipe for Grilled Corn on the Cob
- 6 to 8 ears of corn
- 6 to 8 Tablespoons Butter
- Salt and Pepper to Taste
Preheat an outdoor grill to high.
Remove the cornhusks and the silks. Some people like to grill with the cornhusks on. We have found that grilling them without the husks caramelizes the natural sugar in the corn and gives you a crispy grilled ear of corn. If you prefer to leave the husk on, simply pull down the husk to remove the silk and replace.
Coat the corn with 1 Tablespoon of butter and salt and pepper to taste.
Individually wrap each ear of corn in aluminum foil.
Place on the prepared grill and cook for approximately 30 minutes, turning occasionally until kernels are tender when pierced with a paring knife.
How are you enjoying your summer?