Savory Summer Dinner - Swordfish, Yellow Squash, and Seasonal Fruit Crumble

Swordfish with Shallot and Saffron Butter

1 pound harpoon-caught swordfish steak (you can find this at Whole Foods, it's more sustainable and fished in a more responsible way than conventional swordfish)

1 tbs. Earth Balance spread or butter

1/2 tbs. olive oil

Juice of one lemon

Sprinkle of smoked paprika (pimenton)

Salt and fresh ground pepper to taste

2-3 tsp. shallot-saffron butter - recipe follows

Season fish on both sides with salt, pepper, and pimenton. Be careful not to use too much pimenton, as the flavor is very strong. Heat the Earth Balance and olive oil together over medium-high heat and saute fish 4-5 minutes per side until browned and easy to flip over. Cook an additional 3-5 minutes depending on thickness until desired doneness. Top with fresh lemon juice and shallot-saffron butter.

Shallot and Saffron Butter

Makes extra to keep for another time

1/2 cup Earth Balance spread or butter, softened but not melted

1 medium shallot, minced

Sprinkle garlic powder or 1 garlic clove, minced

Sprinkle of salt if you wish

Squeeze of fresh lemon juice

2-3 saffron threads, cut into tiny pieces (you can use 1/8 tsp. pimenton if you don't want to buy saffron)

2 tsp. fresh parsley, chopped (optional)

Combine all in ingredients into softened butter. Can be make ahead and refrigerated in an air-tight container for up to 2 weeks.

Summer Squash Gratin with Lemon and Thyme

3-4 small-medium yellow summer squashes, cut into bite sized pieces

1-2 tbs. Earth Balance, butter, or olive oil

Leaves from 3-4 thyme sprigs (about 1/2-1 tbs.)

3/4 cup seasoned panko or regular breadcrumbs - recipe follows

1/2 cup shredded Parmesan cheese or 365 brand Parmesan blend

Salt to taste

A few sprinkles of garlic powder

Fresh ground pepper to taste

Saute squash in butter, Earth Balance, or oil over medium heat until pieces are just tender - about 4-5 minutes. Season with salt, pepper, thyme, a sprinkle garlic powder and lemon juice. Pour into a greased, oven-safe dish or ramekin. In a separate bowl, combine breadcrumbs with a few more sprinkles of garlic powder, salt and pepper to taste, and cheese. Top the squash with the breadcrumb mixture and bake at 350 degrees for 5-7 in a toaster oven or regular oven until topping is nicely browned.

Nectarine Blackberry and Blueberry Crumble with Ginger Snap Crust

Crust and Crumble

1 10-oz. back all natural ginger snaps (I used 365 brand)

1/2 cup sugar

3 tbs. Earth Balance spread or butter, softened

Pinch of salt if you prefer

Preheat oven to 350 degrees. In a food processor, chop gingersnaps until they become fine crumbs, then add sugar and butter. Blend until mixture comes together. Press about half of the mixture into an 8-inch pie pan. Bake for about 10-15 minutes until hardened and remove from oven but keep the oven at 350 for later.

Fruit Filling

4-5 ripe nectarines or peaches (or a combination of both)

About 1/2 pint blackberries, cleaned

1/2 cup blueberries

Juice of one lemon

2 tbs. flour

1/4 - 1/2 cup sugar or agave syrup (more or less depending on your taste - I wanted the natural fruit flavors to shine through)

In a bowl, toss everything together until berries are coated. Pour into prepared crust and top with some of the remaining crumb mixture (you may have crumbs left over, which can be stored in the freezer for future use) . Bake for 10-15 minutes until fruit is just softened. Serve with ice cream or whipped cream.