Summer is a fantastic season where fresh fruit and veggies come out for you to add to unforgettable barbecues, summer salads and fresh deserts. Here are just a couple of examples of things you can do that are definitely bound to impress your guests and maybe even yourself.
Strawberry-Rhubarb Salad with Mint and Hazelnuts
Ingredients:
- ½ cup blanched hazelnuts
- 2 rhubarb stalks, thinly sliced on the diagonal
- 2 tablespoons sugar
- 1 tablespoon Cointreau or fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 pounds strawberries, hulled, quartered
- ¼ cup torn fresh mint leaves
Method:
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Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
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Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
Quinoa Salad with Peaches and Pickled Onions
Ingredients:
- 1 1/2 cups quinoa (any color) rinsed well
- 1 medium red onion, sliced ¼” thick
- 1/2 cup apple cider vinegar
- 3 Tbsp. sugar
- 2 large ripe firm peaches, cut into ½” pieces
- 1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
- 2 cups small cherry tomatoes (about 1 pint), halved
- 1/4 cup olive oil
- 1/2 cup ½” pieces chives, divided
- 4 tsp. kosher salt plus more
- Freshly ground black pepper
Method:
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Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8–10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
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Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 tsp. salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
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Toss pickled onion, peaches, arugula, tomatoes, oil, ¼ cup chives, and 3 Tbsp. Reserve pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
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Serve salad topped with remaining ¼ cup chives.
Steak Salad with Caraway Vinaigrette and Rye Croutons
Ingredients:
- 2 slices seeded rye bread, torn into ¼” pieces
- 3 tablespoons plus ¼ cup olive oil, divided
- 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 1 teaspoon caraway seeds
- 2 tablespoons Sherry vinegar
- 1 tablespoon whole-grain mustard
- ½ teaspoon honey
- 4 small carrots, peeled, shaved lengthwise with a vegetable peeler
- 4 cups mustard greens, ribs removed, leaves torn into bite-size pieces
- 1 cup fresh flat-leaf parsley leaves with tender stems
Method:
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Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes; set aside.
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Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, 8–10 minutes for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing.
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Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
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Whisk caraway, vinegar, mustard, honey, and remaining ¼ cup oil in a large bowl; season with salt and pepper. Add carrots, mustard greens, parsley, and steak and toss. Serve salad topped with reserved croutons.
Shaved Squash Salad with Sunflower Seeds
Ingredients:
- 2 large summer squash
- 2 Tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta
- 1/4 cup torn fresh basil
- 2 Tbsp. salted, roasted sunflower seeds
- 2 Tbsp. fresh lemon juice
Method:
Shave squash lengthwise with a vegetable peeler and toss with lemon juice and oil; season with salt and pepper. Top with feta, basil, and sunflower seeds.
WE SAID THIS: This is the real start to summer!
