With last summer bringing record highs to the Piedmont area, everyone is bracing for impact. Regardless of what one does during the day, the one thing we all have in common is how summer can zap everyone’s energy; especially those also in charge or putting delicious meals on their family’s table.
While this season does bring heat to our area, it also provides everyone with iconic summer flavors – from summer vegetables like tomatoes, watermelon and sweet corn, to delicious seafood, most notably shrimp. The good news is there are effortless recipes, perfect for a lazy summer evening. Read on for three cool, fresh and simple recipes sure to beat the heat for everyone; most of all the chef!
SUMMER RECIPE #1: Bruschetta Summer Pasta Salad: This recipe features two of my personal favorite ingredients – pasta and tomatoes! Featured in “RecipeTin Eats,” an online recipe blog out of Sydney, Australia.
INGREDIENTS: 1 box of penne pasta, 2 lb. tomatoes, ¾ cup of basil, ½ cup fresh parmesan (to sprinkle at end), ¼ cup balsamic vinegar, 2 garlic cloves and ½ cup extra virgin olive oil.
DIRECTIONS: Step 1: After adding a hefty amount of salt to the pasta water, boil pasta (penne works best for this recipe). Step 2: While the water is boiling, make the dressing by mixing up olive oil, balsamic vinegar and minced garlic cloves. Step 3: Chop up tomatoes and put in a small bowl with the juice. Step 4: Drain your pasta, then put it back into the same pot (save washing up). Give the dressing a good shake, then pour ⅔ of it over the pasta. Stir well, then leave for 15 minutes until it cools. Step 5: Transfer the tomato and all the watery juices into a large bowl. Pour over all the remaining dressing, then gently toss. Set aside for 10 to 15 minutes for the flavors to meld. Step 6: Pour the tomato juices over the pasta salad, then toss the pasta. Step 7: Add the tomato into the pasta, make sure to do this last so the tomatoes do not get mushy. Add basil and parmesan.
SUMMER RECIPE #2: Grilled Shrimp with Hemby Garlic Bread: Nothing says summer like fresh seafood. This Food52 recipe takes a total of only 20 minutes. Note, this recipe will require you to grill.
INGREDIENTS: 1 pound of jumbo shrimp, peeled and deveined, 4 garlic cloves, finely grated, 2 tablespoons of fresh parsley (finely chopped), 2 tablespoons fresh cilantro (finely chopped), 3 tablespoons of extra-virgin olive oil, plus more for drizzling, 1 teaspoon of kosher salt, ½ teaspoon of crushed red pepper flakes and 1 small ciabatta loaf, halved crosswise.
DIRECTIONS: Step 1: In a medium bowl, combine the shrimp, garlic, red pepper flakes, salt, herbs and olive oil. Set aside 1 tablespoon of the mixture. Toss to combine, coating the shrimp on all sides. Thread shrimp onto a pair of skewers to anchor them in. Step 2: Get the grill ready. If using a gas grill, heat it to high. Step 3: Arrange the skewers over the hottest zone, and drizzle a little olive oil over the skewers. Grill for three minutes, or until the edges start to appear opaque. Swap skewers as you turn them over for even grilling. Grill for one minute longer before transferring the skewers to a clean sheet pan. Step 4: Spread the reserved marinade from the bowl across the surface of the bread. Drizzle olive oil across the ciabatta, and slather the marinade and oil to coat. Step 5: Place ciabattas face down over the flames. Grill the bread for 20 to 30 seconds. Rotate it and repeat. Step 6: Remove shrimp from the skewers onto a serving platter and serve alongside the grilled bread. Drizzle a little more oil, sprinkle salt and eat at once.
SUMMER RECIPE #3: Sweet Corn and Watermelon Salad: This last recipe features the two most notable flavors of summer – watermelon and sweet corn. Considering this recipe is also ready in 15 minutes, this is surely a safe bet for a quick summer dinner.
INGREDIENTS: 6 cups of cubed watermelon, 2 ears sweet corn, ¼ cup fresh lime juice (you may not need it all), ½ tsp. sugar, 4 leaves fresh basil, ⅓ cup crumbled feta cheese
DIRECTIONS: Step 1: Husk the corn and wrap in wet paper towels. Step 2: Microwave for about three minutes. Plunge the hot corn into an ice bath to cool down and stop cooking. Step 2: Slice the kernels off the cooled ears of corn. Step 3: Combine the watermelon and corn in a serving bowl. Step 4: Combine the lime juice and sugar, and stir to dissolve. Step 5: Drizzle the lime juice over the salad, just enough to moisten everything. Step 6: Top with shredded basil and feta cheese, and serve immediately or chill until needed. For more delicious recipes, consider popping over to the following websites for inspiration: The View from Great Island, Food52 and RecipeTin Eats.
