Celebrate the Simple Life
By Andrea Buckett
The cooler is loaded, the car is packed, and you’ve checked the stove at least three times. You hop in, turn on the radio, and drive right into the thick of afternoon traffic. It takes time but the six-lane highway slowly shrinks to two lanes, until finally the concrete jungle fades away in the rearview mirror.
Eventually, the radio signal starts to get staticky, you turn off the tunes, roll down the windows, and reach your arm out to ride the air waves. You take a big breath, and there it is…that feeling, the reason you make a point of getting out of town whenever you can.
Whether you call it a cottage, cabin, chalet, lake house, camp, or trailer, the experience is universal. It’s about getting away from the grind, taking a breather, and spending time surrounded by nature. This is where the passage of time is earmarked not by emails and to-do lists, but by morning swims, hammock naps, campfires, and whatever else brings you back to that feeling. Dare we name it? Joy? Contentment? Freedom? Recently, I had two days on my own, without my husband, kids, or parents in tow. I woke up thinking about the important role food plays in my cottage memories. Everything tastes better; fresher, more vibrant, spectacularly special. Even the simplest meals are improved just by being there.
I know I’m not alone in these memories and feelings. There is a stress-free approach in the way we embrace mealtime at the cottage, especially in comparison to our hectic, everyday eating experience. We are more likely to relax our strict food rules and take pleasure in lingering over a meal when it’s al fresco or lakeside. When time stretches out before us like a slow-sinking sun, meals are more satisfying and joyful.
Cottage recipes have a unique quality that makes them suitable for time away, whether you’re alone, with friends, or embarking on a family reunion. When it comes to what you’re cooking, there are a few important factors to consider so you’ll be able to enjoy your meals to the fullest and still relax.
Simplicity
Some cottages are fully winterized and are more house than cottage, boasting magnificent kitchens. That was never my experience, so for me, cottage recipes should be simple, require no more than a few standard kitchen items, and come together relatively quickly. There are, of course, exceptions—like a cottage dinner party or celebration. Relaxation is the name of the game at a cottage, and the approach to meals and snacks should factor in the experience of having meals on the dock, on the deck, in the kitchen, or at the campfire.
Seasonality
The best cottage meals are informed by the nearby community. Half of the joy of cottage cooking is buying a bag of local corn or a basket of peaches from a roadside stand or local farmers’ market. Foraging in the area, with old margarine containers in hand to fill with fresh wild raspberries, is a rewarding way to pass the time on cool summer evenings. This is a rite of passage passed down by my nana and aunts, and one I’ve passed onto my boys.
Sentimentality
The cottage is the perfect place for making memories, and that extends to food. Whether you’re making (or bringing) a nostalgic family recipe or trying something new that will become a cottage staple, there is an added element of why you’re choosing to make that recipe in that moment. My One-Pot Roasted Chicken with Mushroom Barley always reminds me of crisp end-of-October days, when I’m checking things off my “closing cottage” to-do list.
Shared meals at the cottage are some of the most delicious and satisfying experiences. Hearty appetites are forged from long days spent paddleboarding, hiking, or building up the courage to jump off the town bridge to the water below. Whether you return to the same family cottage each year, or seek out new ones to rent every summer, good quality, simple recipes are made for the cottages you know and the ones you have yet to discover.
Grilled Zucchini and Mozzarella Salad with Pesto
Serves 4
We grill a lot of zucchini during the summer cottage season because it’s abundant, inexpensive, and the perfect vegetable addition to any summer meal. It’s also delicious served at room temperature and in a salad like this one. This means you can either cook it in advance (or use leftovers) and store it in the fridge until you’re ready to assemble it. It’s tossed with a sweet basil pesto and adorned with creamy mozzarella and radishes.
Ingredients
3 zucchinis, halved lengthwise
2 teaspoons oil
10 cherry tomatoes, halved
¼ cup nut-free arugula & basil pesto
(store-bought or homemade)
Salt and pepper
One 7 oz (200 g) ball of fresh mozzarella cheese, drained
4 radishes, thinly sliced
Torn fresh basil, for garnish
This salad is a stone-cold stunner!
Instructions
- Preheat a clean barbecue to high heat
(425–450°F). - Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook or it will get soggy as it cools. Transfer the zucchini to a plate to cool.
- Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.
- In a large bowl, combine the zucchini, tomatoes, and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.
- Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.
TIP: Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It’s much more tender and has a milder, milkier flavour.
The Essential Cottage Cookbook also includes guides on how to stock a cottage kitchen (whether you rent or own), packing tips, and menu plans. And you’ll find hosting tips for cottage owners, trip-ready advice for renters, and advice on how to be a great cottage guest and be invited back year after year. Whether swimming, hiking, or even just relaxing outside, enjoy satisfying and relaxing cottage meals morning, noon and night, thanks to this cookbook.
Andrea Buckett has over 20 years of experience working in the food industry as a corporate chef, recipe developer, culinary instructor and caterer. In addition to her own platform, Andrea Buckett Cooks, she is a regular guest on The Good Stuff with Mary Berg, and has been featured on Breakfast Television, CTV Your Morning, and Today’s Shopping Choice, among others. You’ll find her at her family’s cottage in Haliburton, Ontario each summer, where she works from a pontoon boat and paddleboards in her free time.