It is hot outside and the last thing we want to do is #cookintheheat 🥵 We are showing you how to make five easy and #quickrecipes that you and your family will love.
Caprese Toast
½ bunch parsley leaves and stems
½ bunch basil leaves, picked
¼ cup grated parmesan cheese
1 jalapeno pepper, stem removed, split in half
6 cloves garlic, peeled
Juice of one lemon
¼ cup pumpkin seeds soaked in water
3/4 cup good quality olive oil, divided
4 balls burrata cheese
1 – 2 heirloom tomatoes sliced into ¼” slices
Salt & pepper to taste
In a high powered blender, add pumpkin seeds, 4 cloves of garlic, parsley, basil, lemon, cheese and jalapeno. Stream in olive oil and blend until desired consistency is achieved. Season with salt and pepper. Next, heat a large cast iron skillet until lightly smoking. Brush both sides of the bread slices with remaining olive oil. Add slices to the skillet. Toast bread until golden brown on both sides. Remove the bread from the pan and immediately rub with a clove of garlic on one side. Repeat with every slice of bread. Slice the tomato and season lightly with salt and pepper. Layer on tomato slices, break apart a ball of burrata and layer over top of the tomato cut side facing up. Drizzle over the top of the toast with pesto sauce.
Lemony Feta Chicken Pasta Salad
4 TSP fresh dill, divided
2 cups feta cheese
1 pinch crushed red pepper flakes
1 lemon juiced
¼ cup + 2 TBSP extra virgin olive oil, divided
1 cup cold water
1 TBSP dried Greek oregano
¼ TSP smoked paprika
Salt & pepper to taste
1 anaheim pepper, julienne
¼ cup pitted kalamata olives, sliced in half
½ cup diced tomatoes
2 cups shredded cooked chicken
¼ cup crumbled feta cheese
In a blender combine feta, dill, red pepper flake, lemon, olive oil, paprika and oregano. Blend on high adding water as needed to thin dressing. Transfer to a bowl, set aside. Cook pasta according to package instructions. Toss warm pasta with half the sauce, allow to cool. Add chicken, vegetables and remaining sauce to the pasta, mixing thoroughly.
Spicy Peanut Noodle Salad
¼ cup orange juice
¼ cup toasted sesame oil
½ cup room temperature peanut butter
¼ cup soy sauce
¼ cup cold water
2 TBSP rice vinegar
2 TBSP honey
3 cloves garlic, grated
¼” fresh ginger peeled and grated
1 TSP crushed red pepper flakes
¼ package of dried spaghetti noodles
1 cup edamame beans
1 cup shredded carrots
1 mango, julienne
2 Persian cucumbers, julienne
4 green onions, thinly sliced
2 TSP black sesame seeds
2 TSP white sesame seeds
Salt and pepper to taste
To a mason jar, add all the sauce ingredients, secure the lid to the jar and shake until everything is well combined. Next, cook spaghetti according to package directions. Drain using a colander and transfer to a large mixing bowl. Pour over half of the peanut sauce and mix thoroughly to combine. Place noodles into the refrigerator to chill. Once cold, toss in vegetables, sesame seeds and remaining sauce.
Tabbouleh Pita Pockets
1 cup quick cooking couscous
¼ TSP liquid vegetable stock
1 cup boiling water
¼ cup + 1 TBSP olive oil, divided
2 garlic cloves, peeled and crushed
1 pinch crushed red pepper flakes
2 TSP salt
½ bunch parsley, stems and leaves minced
¼ cup dill minced
¼ cup picked mint leaves
1 lemon juiced
2 Persian cucumbers diced
½ cup cherry tomatoes
4 pitas
¼ cup feta cheese
½ cup hummus
Add couscous, 1 TBSP olive oil, garlic cloves, crushed red pepper flakes and salt to a bowl and pour over boiling water. Cover with plastic wrap and set aside to steam. Add the lemon juice, cucumber, tomato, parsley, dill, mint and remaining olive oil. Fold together. Spread 1 TBSP of hummus into each half of a pita. Fill with tabbouleh salad and top with feta.
Summer Rolls
10 – 10” rice paper wrappers
½ package rice noodles
2 carrots shredded
1 cup shredded red cabbage
2 Persian cucumbers, shredded
Sprouts
1 avocado sliced
1 mango sliced
1/4 cup peanut butter
4 TSP soy sauce
1 TBSP lime juice
2 TSP brown sugar
1 TSP sriracha
1 TSP freshly grated ginger
Whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha and ginger in a bowl. Whisk in 2-3 TBSP water until desired consistency is reached; set aside. Next bring two cups of water to a boil. Place noodles into a medium sized mixing bowl and pour over boiled water. Push noodles down so that they are fully submerged and let stand 10 minutes, drain and rinse with cold water. Working one sheet of rice paper at a time. Dip into the water filled dinner plate and move paper around to soak all sides. Then remove while the paper is still fairly stiff, but all sides are damp. Transfer rice paper sheet to towel. Layer on fillings one inch down from the edge closest to you. Fold over the edge nearest you over the filling and tightly tuck the fillings in. Next fold over each side end and continue to roll. Serve with peanut sauce.
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