Recipes tagged with « Summer Dish »
Pickle Pasta Salad Remix
Cooked rotini tossed cold with sliced bread-and-butter pickles and sharp cheddar. Dressing blends mayo, Greek yogurt, granulated garlic, cracked black pepper, fresh thyme, and a splash of apple cider vinegar in place of juice. Chill to meld but not drown the tang. Crunch texture from crisp celery added. Sodium dialed down by subbing dill pickles with lower sodium. Balanced creamy acidity, herb lift, and crispness. Prep around 20 minutes, resting at least 65 to guarantee proper flavor fusion. Eight servings, mid-calorie load, protein solid from cheese. Balanced fats from mayo and yogurt. Few grams sugar, modest fiber, a touch of calcium and iron. Practical, chill-based salad that cuts through heavy plates without hassle or fuss.
Lobster Asparagus Salad
A vibrant mix of grilled asparagus and mushrooms paired with roasted tomatoes and baby potatoes. Lobster meat folded in, dressed with a tangy lemon Dijon mayonnaise enriched with fresh herbs. Simple techniques highlight seasonal flavors through roasting and grilling for optimal texture contrast. Adjust veggies per availability, swap mushrooms for shiitakes or cremini. Dressing vibrant, acid balanced, perfect for seafood. Focus on tactile doneness — crispy yet tender veggies, lobster warm but not overcooked.
Lamb Chops with Curry and Melon Raitha
Twelve lamb chops coated in a spicy turmeric blend. Grilled quickly over high heat for a medium-rare finish. Accompanied by a chilled raitha made from cantaloupe and diced cucumber. Yogurt base with chopped shallots and fresh mint replaces coriander. Olive oil replaced with avocado oil for a subtle nutty flavor. Raitha is tangy and cooling, balancing the warmth of curry on lamb. Simple. Fast with minimal ingredients.