Recipes tagged with « Summer Recipes »
Strawberry Rhubarb Tart
A classic tart mixing fresh strawberries and rhubarb with a flaky pastry. The dough balances sweetness and salt, while tapioca thickens the juicy filling. Adjust oven temps and watch the crust color for doneness. Substitute coconut oil for butter for dairy-free option. Expect a tender crust, bubbling filling, and vibrant color. Good for 8 servings.
Grilled Beef Mango Salad
Grilled thick flank or sirloin slices topped with fresh mango, toasted nuts, and Thai herbs tossed in lime and olive oil. A spicy, crunchy, herbaceous salad combining savory beef with sweet fruit. Notes on grill marks, resting meat, and herb variations included.
Cucumber Red Pepper Gazpacho
A layered gazpacho with cucumber gelatin base and a vibrant mix of tomato juice, stale bread cubes, red pepper, and fresh herbs. Gelatin sets slow, allowing refreshing texture contrast. Substitutes include agar-agar for gelatin and sherry vinegar instead of red wine vinegar. Added fresh mint for twist. Texture balance key; whisk cream till stiff but not grainy. Chilled prep, but watch color changes and seasoning shifts in cold. Serve fresh, or risk dull flavors and watery cream. Hands-on tips on precise gelatin dissolving, bread soaking, and acid-oil balance included. Practical for home cooks wanting refined cold soups with crunch and silky finish.
Sicilian Style Walleye Clams
Walleye filet seared in butter and oil; courgettes and fennel caramelized; clams steamed with white wine, capers, cherry tomatoes, kalamata olives, garlic, chili flakes, and fresh parsley; roasted red pepper coulis base; finished with herb oil drizzle and crusty bread. Uses white fish, fresh shellfish, bright acidic notes, and pungent Mediterranean flavors. Techniques include emulsifying butter sauce, carefully timing clam opening, and maximizing flavor through reduction and seasoning. Substituted kalamata olives for black dried, used smoked paprika instead of chili for depth, and swapped zucchini for diced eggplant for earthiness. Aromatics build gradually. Serves two.
Grilled Pepper Peach Shrimp Salad
Bright peppers, juicy peaches, crisp Lebanese cucumbers, and crunchy fried shrimp coated in cornstarch. Tossed with a punchy habanero garlic vinaigrette rounded by Thai basil and mint. Grill peppers until blistered and tender. Fry shrimp hot until golden brown, light crunch. Balanced sweet heat from honey and chili. No nuts, gluten-free, dairy-free.
Grilled Pears with Maple Lime Glaze
Pears grilled over high heat until tender with a lightly caramelized surface. Citrus juice brightens the fruit, while a sticky maple-lime glaze replaces honey and lemon for added depth. Pears softened but still holding shape, grill marks visible, caramel scents wafting. Simple, fruit-focused dessert without gluten, nuts, dairy, or eggs. Quick, approachable method for summer cookouts or weeknight treats. Tactile doneness cues emphasized over timers.
Triple Layer Popsicles
Colorful frozen treats with three fruity layers. Layers made from a blue gelatin mix or sports drink, a zesty lemonade or pear puree, and a vibrant raspberry or watermelon layer. Slightly tweaked ingredient amounts and times for varied texture. No dairy, nuts, gluten, or eggs. Fruit purées strained to remove seeds where needed. Frozen one layer at a time with stick placement timed for partial setting. Bright, refreshing, flexible flavors for hot days.
Grilled Beef Melon Tacos
Tacos with charred beef strips paired with fresh watermelon chunks and a zesty salsa verde. Quick assembly. Sweet and savory. Cilantro and lime bring brightness. Spicy jalapeño adds heat. Soft tortillas warmed on pan. Melon swapped with cantaloupe for twist. Lime zest in salsa makes it pop. A touch different but simple, fresh flavors with smoky beef. Great balance, easy prep.