Summer Recipes
Summer Recipes
it's hot, you may not want to cook, but you still have to eat!
Crispy Mustard Roasted Chicken: it’s a less messy and delicious alternative to fried chicken - serve at room temp; definitely a good picnic option
Chicken Bacon Smashburgers: I tend to use ground turkey as it’s easier to find in the store
Ginger Lime Chicken: can be grilled or cooked in a skillet; this is a weeknight staple for us - we love it with a simple green salad + white rice
Crispy Gnocchi with Tomato and Red Onion: a true weeknight winner: 15 mins to make, dairy-free, gluten-free and vegetarian! I use minced garlic instead of red onion. We’ve also added mozzarella on top
Sizzled Pork and Pineapple Tacos: a weeknight dinner to make you feel like you’re on vacation
Halibut Ceviche: use any fresh white fish and serve with corn chips, or use as a taco filling
Israeli Vegetable Salad: great as a dinner party appetizer or a weeknight main meal
Ina Garten’s Confetti Corn: excellent summer side dish - a more “elegant” way to eat corn and perfect for anyone with braces!
Pavlova: cooks in a low oven and is an excellent summer dessert. For best results, make the meringue the night before and let it “sleep” in the oven. Decorate with whipped cream and fresh fruit just before serving.
Best Ever Chimichurri (use it on fish, chicken, steak, bread, rice, pasta!)
3 garlic cloves, peeled
1 ½ teaspoons kosher salt
1 cup parsley leaves and stems
½ cup fresh oregano leaves *sometimes I skip the oregano and use more parsley
½ teaspoon red-pepper flakes
½ teaspoon black pepper
3 tablespoons red-wine vinegar
½ cup extra-virgin olive oil
On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant. Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine.
Sticky Chicken with Pickled Vegetables by Ali Slagle
Serves 4
Ingredients are bolded below
Make rice: use a rice cooker or in a medium saucepan, bring 1.25 cups water, 1 cup sushi rice, and 0.5 teaspoon salt to a boil. Cover, reduce heat to the lowest setting, and cook until the rice is tender, 12-15 minutes. Remove from the heat and keep covered.
Meanwhile, pat 1.5 pounds boneless, skinless chicken thighs dry and cut into 1-inch pieces. Toss with 1 teaspoon each salt and pepper. Peel and finely grate 2 inches ginger and 3 garlic cloves into a medium bowl. And 0.5 cup low-sodium soy sauce, 1/3 cup honey, and 2 tablespoons unseasoned rice vinegar. Stir with a fork to combine. Add the chicken and stir to combine.
Make the pickles: In a measuring cup, stir together 0.5 cup unseasoned rice vinegar, 1 tablespoon sugar, and 2 teaspoons salt until the sugar and salt dissolve. Cut 1 cup matchsticks or thin slices crunchy vegetables (carrot, celery, raw sweet potato etc). Stir into the vinegar - transfer to a bowl if you need to.
Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high. Using a slotted spoon or tongs and shaking off excess glaze, add the chicken to the skillet. Cook, stirring once, until browned, 4 to 6 minutes. Add the marinade and bring to a boil (this is how you kill the chicken stuff). Cook, stirring the chicken in the sauce, until the sauce is dark and syrupy and the chicken is cooked through, 4 to 6 minutes. Remove from the heat and stir in 1 tablespoon butter until it’s melted. Season to taste with salt and pepper.
Back to the rice: Hold the vegetables back with your hand and pour a tablespoon or two of the pickling liquid into the rice. Stir to combine. Eat the chicken and pickled vegetables on top of a mound of seasoned rice.