Summer is the season for barbecues, picnics, beach time, and relaxed, easy cooking. In order to keep summer cooking just that, easy, we have rounded up a few of the most helpful tips that will keep you on track. Follow the tricks below courtesy of Saveur.com to ensure that your summer stays all around relaxed:
Secrets of the Grill: Chicken
Always do two things when grilling chicken: flatten the bird, which helps it cook evenly, and marinate it before throwing on the grill.
Shape Perfect Kebabs
There’s an art to forming kebabs with ground meat. Click to see 3 simple steps will ensure well – formed kebabs that will grill evenly.
Smoke Meats on the Stove
This technique will mean no worrying about the weather or gathering fancy equipment to make your favorite smoked meat or fish dishes.
Core a Head of Iceberg Lettuce in a Hurry
Perfect for tacos, salads, and topping burgers and sandwiches, this is a great technique if you need to prepare a lot of lettuce quickly.
We hope you all had an enjoyable Memorial Day weekend with family and friends! Last week we provided our recipe ideas for the holiday, and now that it is the official start of summer, we wanted to provide our favorite summer recipes. From grilled vegetables with pita to fish tacos, these recipes will take you through summertime feeling your best. Enjoy!
Grilled Vegetables & Feta Pita
Fish Tacos with Spicy Guacamole
Watermelon and Feta Salad
Butternut Squash, Spinach and Pine Nuts
Pork Chops and Potato Salad
Happy Memorial Day weekend! With the official start of summer comes a whole new menu of recipes that we can’t wait to cook and share with family and friends. Below, see our ideas for hour devours, appetizers and entrees for you to enjoy this weekend. Bon appetit!
White Bean and Bacon Dip with Rosemary Pita Chips
Grilled Chicken with White Barbecue Sauce
Chicken with Watermelon, Feta and Arugala (available next week!)
Two – Potato Salad with Crème Fraiche
As you may know, this week we are offering our first recipe curated by chef Mark Goldberg, a Black Bean Burger with cucumber, avocado and lime. As this is a perfect summer entrée, we wanted to provide a few healthy recipes for complimentary side dishes. This week, we are also offering a Grilled Summer Salad – perfect on it’s own or in a smaller portion as a side dish. See that recipe and more below!
Grilled Summer Salad
Curried Potato Salad
Grilled Green Beans
Golden Beet Salad with Wheat Berries
Just in time for summer and grilling season, we have partnered with Mark Goldberg, Culinary Director of the Grafton Group. Mark oversees the culinary programs at Grafton Group’s four Cambridge restaurants –Grafton Street, Park, Russell House Tavern and Temple Bar. As part of the partnership, he has curated exclusive, limited-time recipes just for our customers! Each of the recipes are easy to prepare and take just about 30 minutes from start to finish.
The first recipe, a delicious Black Bean Burger with cucumber, avocado and lime, will be rolled out next week. Make sure to place your order by Wednesday, May 20 to have it delivered right to your door on Sunday, May 23.Please see below for the other two recipes that will follow. Enjoy!
Week of 5/25: Chicken with Watermelon, Feta and Arugula (order by 5/27)
Week of 6/1: Seared Salmon with Summer Peach Salad (order by 6/3)
This week, we are offering a gnocchi dish that includes a vegetable not many people have heard of – fiddleheads! Fiddleheads come from the ostrich fern and get their name from their coiled form that looks like the head of a fiddle. Fiddleheads are known as a springtime delicacy, have a taste reminiscent of asparagus and are easy to prepare. Not to mention, fiddleheads have antioxidant activity, are a source of omega- 3 fatty acids and are high in iron and fiber.
See below for a few additional recipes that incorporate fiddleheads to try!
Sautéed Fiddlehead Ferns
- 24 freshly picked fiddlehead ferns
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 2 to 3 tablespoons unsalted butter
- Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
- On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
- Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
Fiddlehead Ferns and Angel Hair Pasta
- 1 pound fiddlehead ferns
- 1 pound angel hair pasta
- 3 tablespoons olive oil
- 2 green onions, thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon truffle oil
- Salt and freshly ground pepper
- Grated Parmesan, for garnish
- Essence, recipe follows, for garnish
- In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
- Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
- Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. Sprinkle with Essence and serve.
Fiddlehead Fern and Morel Salad
- 1 tablespoon unsalted butter
- 8 ounces morels, halved lengthwise and rinsed
- 8 ounces fiddlehead ferns, trimmed (see note)
- 2 tablespoons walnut oil, more for drizzling
- 2 tablespoons walnut vinegar (preferably Vilux), or Banyuls, Champagne vinegar or other good white wine vinegar
- 1 tablespoon premium quality aged balsamic vinegar, more for drizzling
- Salt and freshly ground black pepper
- Winchester aged Gouda, or aged Parmesan, pecorino or other dry, sharp cheese
- Melt butter in a medium skillet over low heat and add mushrooms. Sauté until tender, about 5 minutes. Remove from heat and allow to cool.
- Fill a pot with lightly salted water and bring to a boil. Set aside a bowl of ice water. Add ferns to boiling water and simmer for 1 minute. Drain and immediately transfer to ice water to chill. Drain again.
- In a medium mixing bowl, combine mushrooms, ferns, oil, 2 tablespoons walnut vinegar and 1 tablespoon balsamic vinegar. Toss well, and season to taste with salt and pepper.
- Arrange equal portions of salad in center of six plates. Drizzle a little oil and balsamic vinegar in a circle around each salad, and shave a few slices of cheese on top. Serve immediately.
At Just Add Cooking, we love to offer our customers a variety of meal options that originate from different parts of the world. On any given week, you will notice at least one meal choice that hails from another culture. As we are rapidly moving towards summer, we wanted to outline a few of our best foreign food recipes that are also summertime appropriate. Enjoy!
Couscous Marrakech – typical of Morocco
Sichuan Style Tofu and Spinach – typical of China
Caribbean Chicken Salad – typical of The Caribbean Islands
Chicken Saltimbocca – typical of Italy
Thai Chicken with Coconut Milk – typical of Thailand
This week, we are offering a Falafel recipe inspired by typical Middle Eastern street food. Paired with tomatoes, cucumber, red onion and iceburg lettuce, this is a delicious vegetarian dish that you can make from scratch!
Where exactly does Falafel come from? It depends on the beans. The Egyptian variety of falafel uses fava beans, while the use of chickpeas is predominant in other Middle Eastern countries. The beans are never cooked prior to use – instead, they are soaked in baking soda then ground together with various ingredients including onion, parsley, sesame seeds and spices. The mixture is then shaped into balls or patties, and then deep- fried.
See below for a few other falafel recipe ideas!
- 400g can chickpeas, rinsed and drained
- garlic clove, chopped
- handful of flat-leaf parsley or curly parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- toasted pitta bread
- 200g tub tomato salsa, to serve
- green salad, to serve
- 1 small red onion, roughly chopped
- Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
- Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.
Falafel and Cucumber Sauce
- 1 (6 ounce) containerplain yogurt
- 1/2cucumber – peeled, seeded, and finely chopped
- 1 teaspoondried dill weed
- salt and pepper to taste
- 1 tablespoonmayonnaise(optional)
- For Falafel:
- 1 (15 ounce) canchickpeas (garbanzo beans), drained
- 1onion, chopped
- 1/2 cupfresh parsley
- 2 clovesgarlic, chopped
- 2 teaspoonsground cumin
- 1 teaspoonground coriander
- 1 teaspoonsalt
- 1 dashpepper
- 1 pinchcayenne pepper
- 1 teaspoonlemon juice
- 1 teaspoonbaking powder
- 1 tablespoonolive oil
- 1 cupdry bread crumbs
- oil for frying
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
- In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Baked Sweet Potato Falafel Recipe
- 2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
- 1 1/2 teaspoons ground cumin
- 2 small cloves of garlic, chopped
- 1 1/2 teaspoons ground coriander
- 2 big handfuls of fresh cilantro/coriander, chopped
- Juice of half a lemon
- a scant cup (120g)gram /chickpea flour
- a splash of olive oil
- a sprinkling of sesame seeds
- salt and pepper
- Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.
- Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
- Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
Makes about 18 falafel, enough for 4 – 6.
Including different types of nuts in your daily meals can be a great way to add crunch to any recipe and improve taste without adding empty calories. At Just Add Cooking, we frequently include different nuts in our recipes for this reason. This week, we will be delivering our Turkey Zucchini recipe to customers, which includes toasted almonds for texture, flavor and to keep calorie counts low (toasting nuts removes salt and fat content). Below, we have listed some of our other recipes that include nuts. Check them out and try for yourself!
Pasta with Blue Cheese and Walnuts : A sophisticated take on mac and cheese!
Pork Cutlets and Almond Picada: A typical Spanish dish, Picada is a Spanish sauce from the Catalan and Valencian kitchen.
Butternut Squash, Spinach and Pine Nuts: You won’t find a healthier or easier- to – cook dinner!