BBQ season beckons; enhance with salads, end with huckleberries

Today’s art literally makes barbecue fans drool, and with huckleberry season upon us as well, all’s bright in the culinary world!

Regardless what you feature on your grill – be it fish, chicken, ribs or simple burgers , barbecuing veggies along with the entrée is both practical and delectable. Our illustration offers onion, eggplant, yellow squash and surprise bacon for a savory fillip. Veggies of your choice can be substituted, dipped in batter or simply brushed with butter or oil, offering full meal satisfaction.

The usual go-with is a crispy tossed salad for probably the most satisfying eating of the year. Today we offer several salad choices, beginning with a simple platter of fresh tomatoes (hit the Farmer’s Market for big ripe beauties) – perhaps layered with mozzarella slices. Drizzle with lemon-olive oil and/or balsamic vinegar, or opt for a tangy vinaigrette. Here’s how.

Mixed Tomato Platter

6-8 large, perfectly ripe beefsteak-type tomatoes – red, purple, yellow, etc.

Slices of fresh mozzarella (optional)

Garnish: Your choice of fresh basil leaves, rosemary or thyme sprigs, parsley, snipped chives and blossoms

Vinaigrette:

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1 tablespoon dry white wine

1 tablespoon fresh minced basil or mint

½ cup extra-virgin olive oil

Coarse salt and fresh ground black pepper

In a bowl whisk together the mustard, lemon juice, wine and basil or mint to combine. Slowly whisk in the oil, whisking continuously till dressing is thoroughly blended. Add salt and pepper to taste, refrigerate.

At serving time, wash and slice room temperature tomatoes fairly thickly, about 1/3-inch. Arrange attractively to show off colors and drizzle vinaigrette over all. Garnish with fresh herbs.

The vinaigrette also works well with our following fruit and spinach salad.

Fresh fruit is a welcome addition to green salads, and while the next recipe spotlights strawberries, you can consider a handful of blackberries, huckleberries, peaches and even watermelon cubes as substitutions.

Fruity Spinach Salad

In large bowl combine 1 pound spinach leaves, stemmed, well-washed, cut to your preference

3 or 4 green onions w/tops, chopped

2 cups (1 pint) perfect strawberries, rinsed, halved or quartered

1 orange, peeled, sectioned, cut into bite-size pieces

1/3 cup chopped walnuts or cashews

Cover and chill in refrigerator; drizzle with dressing at serving time.

Grapefruit-Avocado Salad

w/Ginger-Cassis Dressing

(Serves 6)

2 large ruby grapefruit

1 large head of romaine, butter lettuce, or mixed greens of choice, leaves separated, rinsed, dried and torn or cut as desired

1 large avocado, halved, pitted, peeled, sliced

Dressing:

3 tbsp. virgin olive oil

3 tbsp. Crème de Cassis (black currant liqueur)*

2 tbsp. finely chopped shallots

2 tbsp. minced (or finely grated) peeled fresh ginger

4 tsp. red wine vinegar

Procedure: Peel and cut off white pith of grapefruits; cut each one crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing larger ones in half. Top with grapefruit and avocado slices. Whisk Dressing ingredients together in small bowl; season generously with salt and pepper. Drizzle over salad, serve.

* Grenadine, Balsamic or red wine vinegar may be substituted.

The only thing missing is dessert – and Nature’s gift to man (and bear) is now at the ready for dining perfection. I offer my own invention – simple and sinful.

Valle’s Huckleberry Fluff

3 cups huckleberries, frozen/thawed or fresh, chilled overnight if possible

¾ cup cane sugar

2 tablespoons cornstarch

Pinch of salt

2/3 cup water

1 tablespoon real butter

1 pint real whipping cream

Mix sugar, cornstarch, salt in pan, then add 1 cup of huckleberries and the water. Bring to a boil, stirring and cooking till thickened and clear. Remove from heat, stir to cool slightly, then stir in the butter and 1 cup of the remaining huckleberries. Fold and stir till well mixed and chill for 1 hour. When berry mixture is chilled through, stir/fold in the last cup of huckleberries. (Mixture does not have to be thick, a syrupy consistency is OK.)

Whip the entire pint of cream in a large, deep, chilled bowl till fairly stiff. Do not add sugar or vanilla. Stir in huckleberry mixture, folding with a large spoon to mix completely with the whipped cream. Chill for later serving in dessert cups, or scoop into pie crust and chill. You may also serve over slices of angel-food cake.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.