A Simple Grilled Dinner from the Farmers’ Market



Photographer/chef Judy Doherty lives near the Castro Valley Farmers’ Market. One morning early this summer, she went there to see what our local farmers had grown. Arms filled with fresh produce—plus a bunch of sunflowers for good cheer—Judy trotted home to her studio kitchen to create photos and videos (see below) to help you celebrate summer.


Judy Doherty’s Summer Menu

Grilled Salmon Fillets with Herb Butter
Grilled Spiced Corn
Grilled Mixed Veggies
Mixed Greens Salad
Stone Fruit Galette with Whipped Cream and Strawberries

Do you have guests who follow plant-based diets? This menu is very easy to adapt. For our suggestions on how, look for the * throughout the menu and recipes.


Shopping List

1 salmon fillet or large portobello mushroom* per person
4 ears fresh sweet corn
Summer squash (about 12 ounces)
1 medium onion
2 bell peppers
8 ounces mushrooms
Fresh herbs: basil, oregano, parsley, and thyme
3 Meyer lemons
Assorted mixed salad greens
6 ripe peaches
2 ripe apricots
1 pint strawberries


Pantry Items

Butter* (dairy or plant-based)
Heavy cream*
(Here’s how to make a good plant-based substitute for whipped cream)
Olive oil
Garlic powder
Grated Parmesan*
(Here's a recipe for a plant-based substitute.)
Sugar (granulated and confectioner’s)
Oil and vinegar or bottled vinaigrette
Flour for making pastry
(or prepared pastry dough if you don’t want to make your own)


Click the image to watch Judy Doherty prepare this dinner.



Herb Butter

If you make this butter a few hours ahead, you can freeze and then slice it to place on the grilled salmon. If you don’t have time to freeze it, just spoon the blended whipped herb butter over the fish.

1 stick butter (dairy or *plant-based)
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano leaves
1 tablespoon chopped fresh parsley
½ teaspoon fresh thyme leaves

Place all ingredients in food processor and mix until smooth. Place butter on a piece of parchment or waxed paper and roll it into a log. Freeze until the dinner is ready, at which point you can slice it in thin discs to serve on top of the grilled fish.


Grilled Spiced Corn

4 ears sweet corn, shucked
Olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon Parmesan cheese (Here's a recipe for  a *plant-based alternative.)
Black pepper to taste

Rub the shucked corn with the olive oil. Grill on foil, turning occasionally. Combine remaining ingredients and sprinkle over corn when it’s almost done. Cut the corn off the cobs and set aside.


Grilled Veggies

Assorted summer squash, onions, peppers, mushrooms, plus any other veggies you desire
Olive oil

Slice all the vegetables to about ¼-inch thick. Lay a piece of oiled foil on the grill and spread the sliced vegetables across the foil evenly in a single layer. Turn vegetables a few times as they cook to crisp tenderness, about 5 minutes.

Here are some tips for grilling the vegetables:

  1. Slices of uniform thickness will cook more evenly.
  2. Cooking times vary by vegetable, so keep like types together on the foil or grill one veggie at a time.


Herb and Lemon Grill-Steamed Salmon

Fillets of salmon (1 per person)
Olive oil
Meyer lemons for juice
Herb Butter for serving

Place the salmon flesh-side down on oiled foil on a grill. Grill on medium heat for about 5 to 7 minutes. Turn the fish and sprinkle with lemon juice. Cook another 5 to 7 minutes until fish is no longer transparent in the center.


*Plant-Based Alternative to Salmon

1 large portobello mushroom per person

Remove and discard woody mushroom stems. Brush caps with oil and place gill-side down on the grill for 3 to 4 minutes. Turn and grill for 3 more minutes. Use in place of the salmon when you plate the servings. Place the grilled mushroom cap gills up and garnish with plant-based herb butter.


Mixed Greens Salad

1 cup assorted mixed greens per person
Oil and vinegar or vinaigrette dressing

Rinse the greens well and spin dry in a lettuce spinner. Place in a bowl. Toss them with oil and vinegar or use your favorite vinaigrette dressing.


To Assemble the Meal

Place the dressed green salad on the plate. Place grilled veggies and corn to the side. Place the salmon (or portobello mushroom) over the greens. Top the salmon (or portobello mushroom) with a slice of the herb butter. Garnish with fresh herbs.


Click the image to watch Judy Doherty make the tart.


Stone Fruit Galette with Whipped Cream and Strawberries

Any mixture of ripe stone fruits can star in this easy-to-make summer galette.

Serves 6–8

6 ripe peaches
2 ripe apricots
1 tablespoon sugar
2 teaspoons cornstarch
1 recipe prepared pastry dough (Use recipe below or buy pre-made)
Granulated sugar for dusting
2 cups strawberries, hulled and sliced
1 cup chilled heavy cream (*Here’s a good plant-based substitute.)
2 tablespoons confectioner’s sugar
Honey for drizzling

Preheat oven to 350°. Chill a bowl for whipping the cream.

Slice the peaches and apricots into wedges, removing the stems and pits. Place wedges in a large bowl and toss with the sugar and cornstarch.

Place a large sheet of parchment paper on a sheet pan or pizza pan. Roll the pastry dough out on a floured board to about 10 to 11 inches in diameter. Lift and place on the parchment paper. Pour fruit mixture onto the center of the pastry dough, allowing about 3 inches of free space along the edges. Fold the dough inward to partly cover the fruit, leaving the center open.

Dust the galette lightly with sugar and bake for about an hour at 350°. Remove from the oven and allow to cool slightly.

Whip the cream with the confectioner’s sugar in the pre-chilled bowl. Slice the strawberries.

Cut the galette into wedges and top with whipped cream and sliced strawberries. Drizzle with honey and serve immediately. Refrigerate any leftovers.


Pastry Dough

1 scant cup pastry flour
Pinch salt
¾ stick cold unsalted butter (dairy or *plant-based)
3 tablespoons plus 1 teaspoon ice water

In a small bowl, whisk together the flour and salt. Cut the butter into the flour and mix by hand until you have pea-sized pieces of butter in the flour. Sprinkle in the cold water and mix until the dough just comes together in a ball. If not using right away, place the ball of dough back in the bowl, cover, and refrigerate.


Find more of chef/photographer Judy Doherty’s fun cooking ideas at judydohertyphotography.com or
@ judydohertyphotography