I know plenty of you are experiencing some serious heat right about now, so I gathered mostly no-cook and grilling recipes to keep you nourished. For something sweet to beat the heat, my Raspberry Sorbet (that you make in a food processor) is the ticket. Enjoy!
LIGHTER NEW ENGLAND-STYLE SHRIMP ROLLS
I was in a casual little cafe on the east coast a few weeks ago and was shocked to see a $45 price tag on a lobster roll. Yikes. I say DIY it at home and swap in more affordable (and accessible) shrimp. It’s essentially the same idea as a lobster roll, just a different shellfish and on the little lighter side. Add corn on the cob and sliced watermelon and you might just feel like you’re at the beach.
GRILLED SKIRT STEAK WITH SALSA VERDE
Throwing something on the grill is an easy fix for dinner, especially if you have friends joining you. In this case, it’s skirt steak (or flank steak) along with an Italian-style salsa verde. If you want to set the recipe aside for a special occasion, it’s just right for Father’s Day. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
FRESH SUMMER VEGETABLE PASTA
I hear all the time from friends who say this has become a surefire summer staple in their house. It is in ours, too. The barely cooked “sauce” features summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.
MAKE-YOUR-OWN NICOISE SALAD
If you’re look for something on the light side this colorful salad bar is a win. It features the classic Nicoise ingredients, all of which you can riff on by adding other vegetables or using fresh, grilled tuna or salmon in place of canned fish. It’s the perfect supper if you don’t feel like spending much time at the stove.
GRILLED CHICKEN KEBAB WRAPS
A spiced yogurt marinade makes this chicken flavorful and fork-tender. Do these skewers on the grill and then tuck into warm flatbread with tomatoes, cucumbers and crunchy lettuce. You could skip the vegetables here and make Fattoush Salad to serve on the side and tuck into the wraps.
PEACH RICOTTA TOAST W/ CRUSHED CORIANDER AND HONEY
I can’t stop with this one. I’ve tried it with peaches, nectarines, strawberries, and even pitted cherries. All delicious. Enjoy for breakfast or lunch or cut them into thirds and serve as an appetizer.
RASPBERRY SORBET IN A FOOD PROCESSOR
I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make. Head here to see me make it over on Instagram.
Lighter New England-Style Shrimp Rolls
12 ounces medium cooked, peeled, deveined shrimp, defrosted (~36 medium shrimp)
1/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 cup diced celery
1/2 cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons fresh tarragon (or dill)
1 teaspoon sriracha
4 hot dog buns (whole grain if you can find them)
4 teaspoons salted butter
Grilled Skirt Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
Fresh Summer Vegetable Pasta
12 ounces linguine (or fettuccini or spaghetti)
2 tablespoons extra-virgin olive oil
2 large cloves garlic
2 ears of corn
2 medium zucchini
2 medium ripe tomatoes
3 tablespoons fresh basil
1/4 fresh lemon
Parmesan Cheese for serving
Make-Your-Own Nicoise Salad
1 small clove garlic
2 anchovies
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
pound small, waxy potatoes, such as red-skinned or fingerlings
1/2 pound green beans
4 eggs
1 head butter lettuce or 2 heads Little Gem lettuce
2 medium tomatoes
2 five-ounce cans tuna, preferably packed in olive oil
1/4 cup Nicoise or other favorite olives
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil 6 multi-grain Flatout flatbread, naan, lavash, or other flatbread
Peach & Ricotta Toast
1 thick slice crusty country-style bread (I like whole-grain levain)
2-3 tablespoons whole milk ricotta cheese
1/2 medium ripe peach or nectarine
1/2 teaspoon whole coriander seeds
1 light drizzle honey
Optional: fresh thyme, basil or mint
Raspberry Sorbet
1/2 cup water
1/2 cup sugar
2 1/2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites such as Safest Choice (or 1/4 cup pasteurized egg whites from a carton)
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