Long summer days are here. The longest, in fact! Tuesday June 20, and Wednesday June 21 are the longest days of the year in the Northern Hemisphere, and what better way to celebrate than with a sumptuous feast?
Iconic astrologer Monte Farber, and artist Amy Zerner, team up with chef John Okas in Signs & Seasons to create a one-of-a-kind cookbook that pairs chef-driven seasonal recipes with deep insight into how astrology shapes our appetites. Below, they share some of the significance of the summer solstice, a list of recipes to combine for an abundant solstice feast, and a tantalizing recipe for Lobster and Corn Orecchiette.
Excerpted from Signs & Seasons: An Astrology Cookbook.
The enchantments of summer: an abundance of lush growth, dazzling flowers, fruits, and vegetables and the promise of a truly exciting time to celebrate life. The Summer Solstice, also known as Litha, is the first day of summer and the longest day of the year—the sun moves into the sign of Cancer, also known as the Crab. You might feel your more sensitive, nurturing side come to the surface during this period. We recommend that you schedule in more relaxing and pampering time for yourself to make sure you keep yourself feeling refreshed and renewed.
Midsummer is a time for divination and healing rituals. Put beautiful flowers and shells on your altar. Pull out the tarot cards, your pendulum, or your talking board. Get your chakras into balance. Midsummer is a time to celebrate both what we have and what we intend to manifest.
Summer Solstice Feast
Watermelon Gazpacho
Haricot Verts and New Potato Salad
Lobster and Roasted Corn Orecchiette
Zucchini Barzini
Golden Turmeric Chicken
Polenta Bites with Sage-Hazelnut Pesto
Peaches and Boston Lettuce
Berry Mascarpone Tart
Lobster and Roasted Corn Orecchiette
Serves 4 to 6
6 ears of fresh corn, yellow, white, or bicolor
4 tablespoons olive oil
2 tablespoons butter
¼ teaspoon crushed red pepper flakes
½ cup chopped scallions, whites and greens
1 cup Summer Tomato Sauce
Pinch of saffron
¼ cup toasted pine nuts
½ pound cooked lobster meat, cut into small cubes
1 pound orecchiette
½ cup grated Parmesan cheese
1 cup quartered grape tomatoesPreheat a grill or the oven broiler. Place the corn, husks still on, directly on the grill. Turn regularly, until blackened on all sides, but not burned, about 8 minutes. Set aside to cool. Remove the husks and as much silk as you can. Using a sharp knife, carefully strip the kernels off the cobs.
Heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, add the crushed red pepper. Add the scallions, and sauté until they soften, about 2 minutes. Add the tomato sauce and saffron, and stir. Lower the heat, cover, and simmer for about 5 minutes.
Remove the tomato sauce mixture from the heat, and add the corn kernels, pine nuts, and lobster meat. Cover and set somewhere warm.
Meanwhile, bring 6 quarts of well-salted water to a rapid boil. Add the orecchiette,
and cook until just short of al dente. Reserve 1 to 2 cups of the cooking water, and drain.
Return the orecchiette to the pot, and add the corn-lobster mixture. Over low heat,
toss the pasta and the sauce. Add the grated Parmesan, and continue to toss, adding small amounts of the reserved water, if necessary, to finish cooking the pasta.
Divide the pasta into bowls, and garnish each with a scattering of the grape tomatoes.
