Cooking with Tammy Kelly: Make the Most of Your Summer Produce

Extend the life of your favorite fresh summer produce by incorporating them into spreads, dips and butters. For years I have made apple butter in the fall, but it never occurs to me to use other fruits and vegetables that are ripening to make spreads and butters to enjoy. I have enjoyed homemade garlic butter and even made a strawberry butter. The fresh fruits and vegetables help to brighten many recipes from savory to sweet.

Roasted Red Pepper and Tomato Dip

3 medium to large tomatoes, 1 ½ pounds, halved
1 red bell pepper, halved and seeded
1 tablespoon extra-virgin olive oil, for roasting
Sea salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, minced
3 tablespoons extra virgin olive oil, for the dip
1 tablespoon local honey
1 teaspoon fresh squeezed lemon juice
1 teaspoon smoked paprika
1 cup loosely packed fresh flat-leaf parsley

Preheat the oven to 400°F.

Combine the tomatoes and red pepper in a large bowl and drizzle with the extra-virgin olive oil. Season with salt and pepper, and toss well to coat. Spread the vegetables on a baking sheet, and roast, stirring occasionally, for 45 minutes, until tender. Let cool.

In a small bowl, whisk the garlic and onion with the remaining extra-virgin olive oil, honey, lemon juice, paprika and a pinch of salt.

Combine the roasted vegetables, parsley and marinade in a food processor and pulse several times until mostly smooth, or to desired consistency. Season to taste with salt and black pepper and serve. Serve with crusty bread, crackers, sandwiches or grilled meats.

Strawberry Butter

½ cup chopped fresh strawberries
1 stick softened salted butter

Combine strawberries and butter in a food processor or blender. Pulse on and off until the butter and strawberries are combined. Serve on toast, or with cream cheese on crackers or bagels.

Roasted Fresh Tomato Butter

1 pint cherry or grape tomatoes, or Roma tomatoes
1 teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 sticks unsalted butter, softened

Place an oven rack about 3 to 4 inches from the broiler element and preheat the oven to broil.

Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start releasing their juice, 6 to 8 minutes. Let the tomatoes cool to room temperature.

Combine the broiled tomatoes, thyme, salt and pepper in a food processor. Pulse until the tomatoes are finely chopped.

Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending.

The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first. Enjoy the tomato butter on pasta, spread on toast, on top of baked or grilled chicken, fish or steak, or served on warm biscuits or muffins.

Chili Lime Parmesan Butter

½ cup unsalted butter
2 tablespoons parmesan cheese, shredded
Zest of 1 lime
¼ teaspoon chili powder
¼ teaspoon sea salt, or more to taste

Combine softened butter, lime zest, parmesan cheese, chili powder and salt, and mix until well combined. Form butter into a log, wrap in plastic wrap and chill until ready to use.

Creamy Swedish Summer Spread

Adapted from a greenkitchenstories.com recipe

¾ cup plain Greek yogurt
2 tablespoons capers, coarsely chopped
2 teaspoons Dijon mustard
1 bunch fresh dill
Salt and pepper to taste
4 medium-sized boiled potatoes
1 green apple
4 celery stalks
1 large handful dino kale or spinach

Stir together yogurt, capers, mustard, dill, salt and pepper to taste.

Chop the potatoes and apples into small cubes, slice the celery thinly and chop the kale coarsely.

Stir everything through the yogurt until all is combined and creamy. Add more Dijon, dill, salt or pepper if needed. Serve on crisp bread with fresh dill on top.

Spicy Radish Butter

1 stick softened salted butter
8 large cleaned and trimmed radishes
1 teaspoon sea salt

Grate the radishes on the large side of a box grater and place the grated radish in a fine mesh strainer. Using a spoon, press on the radish flesh to extract as much liquid as possible.

Combine the drained radish, softened butter and salt, and stir until well combined. You can also use a small food processor.

Serve radish butter on top of steak, fish or roasted vegetables, or with crusty bread or crackers.

Fresh Spinach and Feta Dip or Spread

7 ounces crumbled feta cheese
2 ounces cream cheese
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 cups baby spinach leaves
Fresh ground black pepper

For serving:
1 tablespoon olive oil
1 tablespoon chopped basil leaves
1 teaspoon red pepper flakes, optional

To make the dip or spread, add the feta to the bowl of a food processor or blender along with the cream cheese, garlic cloves, lemon juice, olive oil, spinach leaves and a good grind of black pepper. Blitz for a couple of minutes, until a smooth, creamy dip forms. If using as a spread, process less.

To serve as a dip, transfer the dip onto a serving plate or bowl, then drizzle with the olive oil. Scatter over the chopped basil and chili flakes, then serve with your favorite chips, bread or cut vegetables.