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Yesterday I went to the farmers market which was in full swing.  It is really summer now. The stands were overflowing with incrdibly fabulous vegetables. The local fish ladies were there with the family catch of the day.

I wanted to make a simple dinner  last night as I am really busy preparing for the engagement party I am giving for my son Trevor and his beautiful bride to be, Marny on July 4.

This what I made. The main meal took about 30 minutes and I made the compote after dinner.  It took about 5 minutes to prep and 10 minutes to cook.  It was a simple delicious meal created from what was available yesterday in the market.

Grilled Scallops with Basil Garlic Sauce (scallops, basil and garlic from the FM)
Sauteed Kale (from my garden) Spring Onions ( from FM)
Grilled Zucchini with Olive and Goat Cheese (Zucchini from FM)
Strawberry Rhubarb Compote (both from FM) this is one of my favorite light desserts

I made the meal in this order:

  1. Turn on the grill
  2. Wash all the kale, zucchini and scallops.  Put scallops onto a plate back in the refrigerator.
  3. Slice the onions.  Start sauteing them on low medium heat
  4. Prepare the Garlic Basil Sauce but don’t chop or add in  the basil yet.
  5. Add the kale to the onions. Saute while you prepare the zucchini.
  6. Slice the zucchini and toss with oil.
  7. The kale should be done by now. Turn off the heat. You can let this sit while you prepare the rest.
  8. Grill the zucchini.  Plate and top with goat cheese and olives.
  9. Grill the scallops.
  10. Finish the garlic basil sauce.  Pour 1/2 onto a plate.  Top with scallops.  Pass remaining sauce around.
  11. Sit down, do a little deep breathing to center yourself.  I like to do the Before Eating Breathing Process.
  12. Enjoy your meal, loving the food the company and the beautiful summer evening.
  13. Prepare the Strawberry Rhubarb Compote while cleaning up after dinner.
  14. Serve warm topped with a little coconut yogurt or you can use plain whole milk yogurt.

 Basil Garlic Sauce

1 clove garlic minced
3 Tb rice wine vinegar
1/4 tsp Celtic sea salt
Pinch of red pepper flakes
1/2 tsp dijon mustard
4 Tb extra virgin olive oil
4 -6 basil leaves chopped

  • Mix the  garlic, vinegar, salt, pepper flakes, mustard in a small bowl.  Stir to combine evenly.
  • Whisk in the olive oil.  Let sit.
  • Chop the basil and add right before serving.
  • Mix to combine evenly and serve.

Sautéed Kale with Spring Onions

2 -4 servings

2 Tb extra virgin olive oil
2-3 spring onions or 1 medium vidalia onion
2-3 garlic cloves minced
1 large bunch of kale, stems removed, thinly sliced
Celtic sea salt and pepper
1 Tb extra virgin olive oil

  • In a large sauté pan heat the olive oil on medium heat.
  • Add the onion, cook over medium heat until softened about 5 minutes.
  • Add the garlic sauté 30 seconds.
  • Add kale, season with salt a pepper. Sauté 5-8 minutes or until the kale is tender, if the pan begins to dry out before the kale is tender add a little water so it doesn’t burn.
  • Serve drizzled with a little extra olive oil.

Grilled Zucchini with Goat Cheese and Black Olives

4 servings

2 lb zucchini cut into slices lengthwise about 1/2” thick
4 Tb extra virgin olive oil
Celtic sea Salt & Fresh Pepper
2 Tb balsamic vinegar
2-3 oz soft goat cheese crumbled (raw is best)
¼ cup pitted Kalamata olives, coarsely chopped

  • Heat your grill on high
  • Put sliced zucchini into a glass pan or onto a large plate
  • Sprinkle with the olive oil, salt and pepper.  Toss with your hands to so each slice of the zucchini is moisten with the oil
  • Season you grill, grill 3-5 minutes, turn once you have nice grill marks and grill the other side. Be careful not to burn them. Check as some parts of the grill may be hotter than others.
  • Add the zucchini mixture in an even layer.  Use 2 pans if they are sitting on top of one another.
  • Transfer to a platter.
  • Garnish with the goat cheese and olives. Serve.
  • This recipe can be made ahead and served at room temperature.

Grilled Scallops with Garlic Basil Sauce

2-4 servings

1 lb sea scallops
2-3 Tb extra virgin olive oil
Celtic sea Salt & Fresh Pepper

  • Brush the scallops with oil and season with salt and pepper.
  • Season your grill. ( I keep a cloth with oil in a bowl in my refrigerator all summer just for this purpose)
  • Grill the scallops over high heat about 2 minutes. They should have nice grill marks on them. Turn once until just firm about 2 minutes more.


Click Here for Strawberry Rhubarb Compote Recipe.  I used coconut sugar instead of the maple syrup this time.

One Comment

  • Congratulations on the engagement of your son, Ingrid!

    I am always inspired when I come to your website. Your energy is SO infused in it — I feel like I’m connected with you in a strange way.

    Your environment looks beautiful — so serene.

    I love your recipes. Thank you for sharing them. Enjoy the summer!

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