Nantucket Salad

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Social

If I were to take everything I love about Nantucket and put it in a bowl it would taste just like this.

Lobster Salad, Libbie Summers, A food-inspired life, Lobster Recipes, Maine Lobster,

Nantucket Salad
(lobster, grilled corn, new potatoes, lettuce, radish + lemon vinaigrette)
serves 4

What you need:
3 lemons, 1 quartered and 2 halved
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
Flake sea salt
Freshly ground black pepper
1 pound new potatoes, boiled until al dente, chilled and quartered
4 ears corn, grilled or boiled and kernels removed from the cob.
4 radish, thinly sliced
2 pounds lobster, cooked and shelled (I purchase my lobster from Beals in Southwest Harbor Maine)
6 cups of salad greens (I used a mix of butter lettuce and arugula)

What to do:
1. Make dressing: In a small bowl, whisk together juice from 3 lemons, mustard and olive oil. Salt and pepper to taste. Set aside.
2. Make salad: In a large mixing bowl, add the potatoes, corn, radish, lobster and greens. Whisk the dressing again and pour over the salad. Gently toss to coat. Serve with lemon wedges.
Maine Lobster, Lobster Salad, Libbie Summers, Lobster Recipes, Lobster Week, A food-inspired life,

Lamb and Feta Burgers with Sweet Pea Mint Sauce

By Libbie Summers
Photography by Chia Chong
Wine Pairing by @grapefriend

A burger that celebrates Spring!
Lamb Recipes, Spring Recipes, Burger Recipes, Libbie Summers, A food-inspired life, Libbie Summers Recipes, Lamb, Summer Burgers,
Lamb and Feta Burgers (sweet pea mint sauce)
serves 4

What you need:
1 pound ground lamb
4 ounces feta cheese, crumbled
½ teaspoon cumin
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
4 Sandwich buns, split
Sweet Pea and Mint Sauce (recipe to follow)
2 tomatoes sliced

What to do:
Heat grill to medium high heat.

In a large mixing bowl use your hands to mix together the lamb, feta, cumin, parsley, salt and pepper. Form mixture into 4 equal size patties and allow to rest while grill is heating up. Brush grill with the vegetable oil and grill burgers 4 to 5 minutes per side. Remove from heat and allow to rest while making the Sweet Pea and Mint Sauce.

To Assemble. Place one burger on each bun and top with a dollop of Sweet Pea and Mint Sauce and top with tomato slices. Serve immediately.

Sweet Pea and Mint Sauce
makes about 1 cup

What you need:
1 cup sugar snap peas, shelled and blanched
1 tablespoon chopped mint leaves
2 tablespoons vegetable oil
salt and pepper

What to do:
Add the peas and mint to the bowl of a food processor or blender and pulse until just smooth. With the motor running, add the vegetable oil until combined. Salt and pepper to taste. Serve with Lamb and Feta Burgers.
Burger Recipes, Lamb Recipes, Libbie Summers, A food-inspired life, Grilling Recipes, Grilling Burgers, Sweet Peas,

Wine Pairing:  You’ve gotta go red with the lamb, but nothing too, too huge. In a Bordeaux, the predominant grapes are Cabernet and Merlot. The bigger and bolder tannins in Cabernet are balanced out with the softer, lusher Merlot. Think Tom Brady’s brawn with Gisele’s curves. So any Cab-Merlot blend (Bordeaux or not) will be great. Some Cabs even have a little minty, menthol element which will be perfect with the peas.

 

Spring Lamb Salad with Fennel Mint Dressing

Recipe: Brenda Anderson
Photography: Chia Chong
Styling: @LibbieSummers
Wine Pairing: @Grapefriend

The promise of spring found on a plate. 
Spring Salads, Lamb Salads, Lamb Recipes, Libbie Summers, A food-inspired life,

Lamb and Fennel Mint Salad
serves 4 

What you need:
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 teaspoon anise seed
Juice of one lime
1 rack of lamb
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 cups mixed greens, washed thoroughly
Fennel Mint Salad Dressing (recipe to follow)

What to do:
In large sauté pan heat olive oil over medium heat. Add fennel, lime juice and anise seed, brown slightly, leaving fennel crisp. Remove from pan and set aside.

Allow lamb rack to come to room temperature and rub with cracked pepper, coarse salt and garlic powder. Cook rack of lamb in the same pan fennel was prepared in over medium high heat. Cook until medium rare (about 6-7 minutes) turning once halfway through the cooking time. Set aside. Let rest for 10 minutes. When cool enough to handle, cut the meat away from bone and slice into 1/2-inch medallions.

To assemble the salad, divide salad green among 4 plates and top with equal parts of the fennel. Top with lamb medallions and drizzle Fennel Mint Salad Dressing over to taste. Serve immediately.

Wine Pairing:
You need something with enough body to match the pan seared lamb, but you’ve also got all that great anise spice in the fennel. A Spanish rosado will go with this like a champ: these rosés tend to be darker in color, and full of juicy red berry flavors. As a bonus, they’re the big bargains of the rosé world (most are around 10-15 bucks). I love the ones made from Garnacha grapes, but I like the Tempranillo-based ones too. Plus it’s spring so why not start popping some pink?
Spring Salads, Edible Flowers, Lamb Recipes, Libbie Summers, Chia Chong, Brenda Anderson, Fennel Dressing

Mushroom Soup with Matcha Cream (aka gnome soup)

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Photography

A delicious mushroom soup gnomes and humans will love…trolls not so much. 
Soup Recipes, Mushroom Recipes, Libbie Summers Recipes, A food-inspired life, Soups
What you need:
2 tablespoons olive oil plus more for drizzling
1 onion, diced
4 garlic cloves, minced
2 pounds baby bella mushrooms, sliced (sauté a few and set aside for garnish)
2 tablespoons chopped parsley plus more for garnish
Flake sea salt or kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
5 cups vegetable stock
1 cup milk or cream

Matcha Cream: (optional garnish)
1 tablespoon matcha powder
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

What to do:
In a large sauce pan or dutch oven over medium-high heat, add 2 tablespoons olive oil, onions and garlic. Add mushrooms and parsley, season liberally with salt and pepper, and cook, stirring frequently, until mushrooms are well-browned.

Add soy sauce and cook, scraping up browned bits from the bottom of the pan. Stir in stock and cook until mushrooms are tender.

Using an immersion blender or working in batches in a regular blender, blend the mixture until smooth. Return to pan and stir in milk. Salt and pepper to taste. Bring to a simmer.

In a small bowl, stir together Matcha Cream ingredients.

To Serve: Ladle into bowls, drizzle with olive oil and garnish with chopped parsley, reserved sautéd mushrooms and a dollop of Matcha Cream.
Soup Recipes, Mushroom Recipes, Gnome Soup, Libbie Summers Recipes, Winter Soups, Fall Soups

 

A Very Cherry Birthday Party

By Libbie Summers
Assisted by Candace Brower and Anthony Lunsmann
Photography by Cedric Smith

When one of the coolest chicks in the land (I’m talking about you Autumn Van Gunten) is turning 40 and her even cooler boyfriend (Yep, that’s you Cedric Smith) asks you to cater a little surprise dinner party for her and her closest friends, you scream HELL YES!

Inspired by the juicy ruby colored fruit of the season, I used cherries to inform the table and the menu spectacle for this very special event.

The result, like Autumn, a total cherry bomb!!!

The menu on a chalkboard made of a vintage vanity mirror
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Greens, roses, fresh cherries and vintage milk glass ran down the middle of the farm tables as a centerpiece. 
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The birthday girl, Autumn, in blue and feeling happy surrounded by her dearest friends including her best friend who flew in from Ohio for the surprise! 
Me…explaining the menu and looking tired! 🙂 
Libbie Summers Dinner Party, Greeting Guests, 40th birthday parties
First Course (sat on the table for guests to pour themselves):
Southern Peanut Soup 

Soups, Peanut Soup, A food-inspired life, Libbie Summers
Second Course:
Salad of Pea Shoots, Avocado and Watermelon

Salads, Summer Salads, Avocado Salads, Watermelon Salads, Libbie Summers, A food-inspired life, parties
Tablescape Ingredients: Fresh rosemary, eucalyptus, fresh cherries, pink roses, garden greens, vintage glassware, mix of flatware, torn french fabric napkins, mix and match plates, vintage milk glass, glass cloches and burlap. 
Cherries, Summer Parties, Tablescapes, Libbie Summers, A food-inspired life
Main Course:
Slow Roasted Pork Tenderloin, Fried Potatoes, Cherry Salsa, Handmade Charred Tortillas
Pork Recipes, Pork Tacos, Cherry Salsa, Libbie Summers, A food-inspired life,
Cherry Inspired birthday party, Libbie Summers, Summer Parties, Cherry-inspired party, Summer entertaining, Libbie Summers

Happy 40th Birthday Autumn!

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