Cooking in the Cove: A Quick and Delicious Summer Dish

Lemon spaghetti with artichokes and breadcrumbs top an easy summer meal. Karen Schneider / For The Forecaster

Believe me, this lemon/artichoke/breadcrumbs combination will make your palate sing. You can easily prepare this main course with what you have in your pantry and refrigerator. (Oh, don’t you usually have artichokes in the kitchen? Well, start now; they come in handy.) Frozen artichokes taste and look better, but if you can’t find them, quality canned ones will do.

Karen Schneider cooks and writes in Condé Harbor Village. You can access it at [email protected]

If you want to add a little more something to this simple pasta dish, I won’t stop you, although I think it’s great on its own. Sauteed mushrooms can add more texture if you’re feeding a hearty eater, and seafood works well, too. Just don’t forget those breadcrumbs, whatever you do.

You might want to consider making extra crumbs because these crunchy bits are good for everything from fried eggs to steamed vegetables to ice cream. It’s okay if you think I’m crazy. Just make a batch and store in a glass jar. They will become your favorite spice.

Maybe you’ll try sprinkling some of those tidbits on your fresh, crunchy pea salad. Oh, you must love this time of year when everything is lively, colorful and fresh!

I hope you’ve eaten some of those local strawberries; You’ll definitely want to try a cake recipe (biscuits?). Call them whatever you want – they are delicious.

Really ripe berries work best. Don’t worry if the dough is a little wet when you shape it. As they bake, the berries will pop outside the boundaries of the batter and roam a bit, making for a sticky, jam-packed treat. You can even make them ahead of time, freeze directly on a baking sheet, and then bake them in their frozen state, adding a few extra minutes to their time in the oven. These cookies are so amazing that I might have one every day for the next two weeks.

Lemon pasta with artichokes and breadcrumbs

Bread crumbs

4 tablespoons olive oil
2/3 cup rusk
Sea salt and freshly ground pepper to taste

Put two slices of stale bread in a food processor to make the crumbs. In a large skillet, heat olive oil over medium heat. Add the crumbs and toast, stirring constantly, until golden. Add a pinch of salt and pepper and remove from heat until cool.


Bring a pot of salted water to a boil. Cook 16 ounces of spaghetti according to package directions. Strain and set aside.


2 tablespoons olive oil
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
1 1/2 cups dry white wine
16 ounces frozen artichoke hearts, thawed
Sea salt and freshly ground pepper to taste
peel 2 lemons
1 cup grated parmesan cheese

In the same skillet used for the breadcrumbs, heat the olive oil over medium heat. Add garlic, red pepper flakes, and artichokes, and saute until golden. Add wine, salt, and pepper and continue cooking until artichoke is tender.

Add the pasta to the skillet and toss until combined. Add lemon zest and Parmesan cheese. Put breadcrumbs on it just before serving. Yield: 4 servings

pea salad

1 cup fresh peas sugar
1/2 cup fresh snow peas
1/2 cup fresh peas
6 cups pea sprouts

Cook the peas in a large saucepan of boiling salted water for 2 minutes. Add the peas and peas and cook for another minute. Drain, rinse and immerse in cold water. Strain again and let it dry in the fridge. Add pea sprouts and your favorite vinaigrette. Yield: 4 servings

Strawberry and cream cakes

2 1/4 cups flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons frozen butter
1 cup very ripe strawberries, chopped

Preheat the oven to 425 degrees. Place a butter paper on a large baking tray.

In the bottom of a large bowl, whisk together the dry ingredients. Grate the butter into the large holes of a box grater and stir with a fork until the mixture resembles a crumbly meal with small, pea-sized pieces of butter.

Gently stir the berries until they are covered with the dry ingredients. Stir the heavy cream with a rubber spatula and knead gently once or twice in the bowl to make a ball. Don’t get overly confused.

Transfer the dough to a floured surface and, using your hands, gently press down on the dough until it is about 3/4 inch thick. Cut into 1/2-inch circles using a floured cookie cutter. Carefully transfer the scones to a prepared baking sheet, 2 inches apart.

Bake for 12-15 minutes, until bronzed at the edges and strawberry juices dripping off the biscuits in places. Cool in skillet for 1 minute, then transfer to cooling rack. Yield: about ten

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