Tagged: summer

Quinoa Taco Salad

Quinoa Taco Salad

Posted in Salads Tagged with , , ,

There’s one thing that pretty much all the salads I’ve consumed in the last week or so have had in common—grilled corn. I am obsessed going fully headfirst in this summer staple. There are occasions

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Ingredients
  • For grilled corn
  • 2 ears corn, shucked
  • 1 teaspoon olive oil
  • For quinoa
  • 1/2 cup quinoa, rinsed and drained
  • 1 cup water
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
Grilled Nectarine Halloumi Couscous

Grilled Nectarine Halloumi Couscous

Posted in Starters & Sides Tagged with , ,

Making a salad can be exhausting. It’s always my fault. I like to think of every salad as a garbage salad, and I just keep adding more and more components. The best salads are the

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Ingredients
  • 1 cup couscous
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup boiling water
  • 4 nectarines, each pitted and sliced into 6-8 wedges
  • 4 ounces halloumi, sliced 1/4-inch thick
  • 2 cups mixed olives, pitted and roughly chopped
Nectarine Grape Salad

Nectarine Grape Salad

Posted in Salads Tagged with ,

Pretty much every night I trade a full 8 hours of sleep in exchange for time to myself in the morning. As much as I try, I never manage to go to sleep at a

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Ingredients
  • 2 tablespoons champagne vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 head butter lettuce, leaves separated
  • 2 nectarines, halved, pitted and sliced 1/4-inch-thick
  • 1 cup halved red grapes
  • 1/4 cup crumbled blue cheese
Barbecue Tofu Veggie Skewers

Barbecue Tofu Veggie Skewers

Posted in Mains Tagged with ,

It’s my brother’s fault that my son is obsessed with barbecue sauce.  He was the first person to introduce it to my five-year-old, who is now a big fan of the stuff. On Sunday nights

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Ingredients
  • 1-14 ounce package extra form tofu
  • 1 teaspoon cumin
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 zucchini, halved lengthwise and sliced 1/4-inch thick
Grilled Zucchini Summer Squash and Corn

Grilled Zucchini Summer Squash and Corn

Posted in Starters & Sides Tagged with ,

We need to have a serious talk about corn etiquette. And I am not referring to how we actually eat corn. I think everyone can agree that devouring a cob is messy and unavoidable. With

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Ingredients
  • 4 corn cobs, shucked
  • 2 medium zucchini, ends trimmed and sliced into 1/4-inch-thick rounds
  • 2 medium summer squash, ends trimmed and sliced into 1/4-inch-thick rounds
  • 1 tablespoon olive oil
  • 3 ounces baby arugula
  • 1/4 cup roughly chopped fresh parsley
  • 2 tablespoons minced chives
  • 1/4 cup crumbled feta
Roasted Cherry Tomato Vinaigrette

Roasted Cherry Tomato Vinaigrette

Posted in Salads Tagged with ,

My husband says that I hoard Ball jars. Yes, there are far worse things to have too many of, especially when they are just so incredibly handy. I have my jars lined up by size

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Ingredients
  • 2 pints, cherry tomatoes
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper plus more for serving
  • 2 tablespoons white wine vinegar
  • Chopped parsley for serving
Watermelon Peach Salad

Watermelon Peach Salad

Posted in Salads Tagged with , ,

Nothing is worse than getting a fruit bowl that’s more melon than berries. Cantaloupe, honeydew and the rest of their cousins always feel like filler. They are such mellow, go with the flow fruit. And

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Ingredients
  • For salad
  • 2 cups cubed seedless watermelon
  • 3 peaches, halved, pitted and sliced into 1/2-inch segments
  • 5 ounces baby arugula
  • 2 scallions, thinly sliced
  • 1 tablespoon minced chives
  • 1/3 cup crumbled feta
Caprese Bagel

Caprese Bagel

Posted in Breakfast Tagged with , ,

With salads, lettuce is optional. Who says you need greens to call something as a salad? Definitely, not me. There are even times when I like to take elements from my favorite salads and turn

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Ingredients
  • For tomatoes
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Stone Fruit Kale Barley Salad

Stone Fruit Kale Barley Salad

Posted in Salads Tagged with , ,

We’re nearing the end of July, and I have a fridge packed with stone fruit. Things really can’t get much better, right? With everything from berries to corn, summer is the only time of year

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Ingredients
  • For salad
  • 1/2 cup barley
  • 1 cup water
  • 1 bunch Lacinato kale, stems removed and leaves chopped
  • 2 cups pitted and roughly chopped stone fruit (peaches, nectarines, plums, cherries)
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup roughly chopped pistachios
Summer Vegetable Skillet Casserole

Summer Vegetable Skillet Casserole

Posted in Mains Tagged with ,

All hail the one-pot, one-pan, one-bowl and the rest of the one-something wonders. They deserve more respect and praise that are even possible to shower on them. The moments I really want to gush are

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, thinly sliced
  • 1 medium zucchini, sliced 1/8” thick
  • 1 medium yellow squash, sliced 1/8” thick
  • 3-4 Yukon Gold potatoes, sliced 1/8” thick
  • 5-6 medium tomatoes, sliced 1/4” thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Heirloom Tomato Bruschetta Pasta Salad

Heirloom Tomato Bruschetta Pasta Salad

Posted in Mains Tagged with , ,

It’s July 1st, and we still haven’t planted our container garden. At this point, we aren’t going to have any plants on our deck this year. Things have gotten so busy lately that the thought

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Ingredients
  • 2 pounds assorted heirloom tomatoes, roughly chopped
  • 1 garlic clove, peeled and smashed
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes
  • 8 ounces fusilli
  • 1/4 cup torn fresh basil
Zucchini Corn Fritters

Zucchini Corn Fritters

Posted in Mains Tagged with ,

Until this week, I thought we needed to send out a search and rescue party to find summer. It was only days ago that I was wearing ankle boots and a jacket. How could we

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Ingredients
  • For fritters
  • 1 pound zucchini (about 2 medium zucchini), trimmed and shredded
  • 1 teaspoon kosher salt
  • 2 ears of corn, shucked, kernels sliced off cobs
  • 1 ounce Parmesan cheese, grated
  • 3 tablespoons almond flour
  • 1 scallion, thinly sliced
  • 1 tablespoon chopped basil