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PrintSimply summer
Summer is no time to toil away in the kitchen. Whip up a few of these quick-and-easy recipes for flavorful meals without all the fuss.
Pan-fried halloumi and zucchini with tuna and greens
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Summer cooking to me is all about short cuts. I like to loosely tie the apron strings and whip together quick-yet-inspired dishes from all that summer has to offer. Light the grill and, for the most part, get out of that steamy kitchen with these simple-yet-flavorful recipes. Summer is meant to be enjoyed to the fullest, not spent slaving away in the kitchen, so pick a dish for a quick snack or mix and match for an impromptu dinner party.
All recipes serve 4 to 6.
Nibbles and noshes
Quick cucumber pickles
Cut 2 English cucumbers into 1/2-inch slices and place in a colander. Sprinkle with 2 tablespoons sea salt and let stand for 5 minutes. Rinse with cold water and drain. Place in a bowl and toss with 1 tablespoon chopped fresh dill, 2 tablespoons white wine vinegar and 2 teaspoons superfine sugar. Stir to combine and let stand 1 hour before serving.
Grilled potato “chips”
Heat grill or grill pan. Combine 1/4 cup sea salt and 1/4 cup finely chopped basil in a small bowl; set aside. In another bowl, whisk together 1/2 cup mayonnaise, juice of 1 lemon and 1 minced garlic clove; set aside. Thinly slice 1 large sweet potato and 1 large baking potato. Brush slices with oil and grill until cooked through, 1 to 2 minutes per side. Serve with basil salt and lemon mayo.
Soft-boiled egg toast with basil mayo
Combine 1/2 cup mayo, 1/4 cup finely chopped basil, 1 teaspoon Dijon mustard and 2 teaspoons white wine vinegar in a bowl; stir to combine and season with salt and pepper. Set aside in refrigerator. Cook 4 farm eggs in a small saucepan of simmering water for 6 minutes. Refresh under cold water and peel. Spread 4 slices toasted sourdough with the basil mayo and top each with a few leaves of arugula. Cut eggs in half and place over toasts.
Nectarine, granola and yogurt parfait
Layer toasted granola with slices of nectarine and vanilla Greek yogurt in glasses. Drizzle with honey and serve with toast and coffee for a quick breakfast.
Tomato, basil and tuna tarts
Heat oven to 400 degrees. Cut out 8 rounds from 2 sheets thawed puff pastry. Prick them with a fork and brush with a beaten egg. Sprinkle with grated cheese (cheddar or Parmesan) and place on a baking sheet lined with parchment. Bake until slightly puffed and golden, about 10 minutes. Top each with sliced Roma tomatoes, a few arugula leaves, a few basil leaves, a few chunks from a large, drained can of tuna in oil and some more of the grated cheese. Drizzle with balsamic vinegar and serve.
Sandwiches and salads
BLT with avocado
Layer thin slices of creamy avocado on toasted Texas toast along with a smear of mayo, a few slices of crispy bacon, sharp white cheddar cheese, a few slices of vine-ripe tomato and some butter lettuce.
Greek salad with pita croutons
Split in half 2 loaves of pita bread; brush with olive oil and bake at 350 degrees until crisp. Break into pieces and toss with a generous handful each of halved cherry tomatoes, baby spinach leaves, pitted black olives, sliced cucumber, flat-leaf parsley leaves and crumbled feta cheese. Drizzle with olive oil and lemon juice and season with sea salt and pepper.
Chorizo and chickpea salad
Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Add 4 ounces sliced dried chorizo sausage and cook until browned. Drain chorizo and toss with 2 cans drained and rinsed garbanzo beans, 2 cups cooked couscous, 1/2 teaspoon dried chili flakes, 1 cup mint leaves and 1 thinly sliced red onion. Drizzle with 2 tablespoons olive oil and the juice of 1 lemon. Season with sea salt and pepper.
Thai beef salad
Place 1 pound flank steak in a bowl and toss with 2 tablespoons sweet chili sauce, 1 tablespoon fish sauce and 1 tablespoon lime juice; set aside for 10 minutes to marinate. Meanwhile, heat a grill or grill pan. Reserving the marinade, grill steak until cooked to your liking, about 3 minutes per side for medium rare. Slice and set aside. In a large bowl toss 1/2 cup basil leaves, 1/2 cup cilantro leaves, 1 thinly sliced cucumber, 1/2 cup bean sprouts, 3 sliced Roma tomatoes and sliced steak. Bring reserved marinade to a boil in a small saucepan, let cool slightly and then spoon over salad. Serve with lime wedges.
Vegetable and bread salad
Heat oven to 375 degrees. Place 1 loaf rustic bread, chopped into cubes, on a rimmed baking tray and bake until golden and crispy, about 7 minutes. Transfer bread to a large bowl and add 1 bunch chopped chives; 1 tablespoon grated lemon zest; a few handfuls baby arugula; 1 jar artichoke quarters, drained; 1 cup black olives; 1 cup chopped semi-dried tomatoes (or sun-dried tomatoes reconstituted in hot water); 1 cup chopped jarred roasted peppers; 1 tablespoon olive oil; and 1 tablespoon balsamic vinegar. Toss to combine and serve.
