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Tag: summer recipes

Spicy Watermelon and Pineapple Salad

August 18, 2019

I got this recipe from NYTimes, one of my favorite sources for new ideas. I changed up the ingredients a bit and came up with this delicious summer salad- make it before all the yummy watermelon goes away!!


2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice and zest of one lime
1 tablespoons honey
1 serrano, sliced
½ teaspoon salt
1 teaspoon Trader Joes chili lime seasoning
2 green onions, chopped
1 cup fresh watermelon, chopped
1 cup fresh pineapple, chopped
½ cup crumbled feta
2 cups arugula
¼ cup cilantro sprigs
¼ cup mint

Make the dressing with the oil, vinegar, lime zest, juice, honey, Serrano, salt and the chili lime seasoning. Mix well and keep aside.
Transfer the watermelon and pineapple in a medium bowl and pour the dressing over the fruit, mix well and let marinate in fridge for at least an hour.
Right before serving, add the arugula, cilantro, mint and feta to a large bowl, add the marinated fruit, toss, check for seasoning and serve.

Mango and Green Onion Salsa

July 28, 2019

Salsa is a perfect accompaniment for any summer meal…

  • 2 to 3 ripe mangos, peeled and chopped
  • 3 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one large lemon
  • 1 to 2 teaspoons salt
  • 2 teaspoons extra virgin olive oil

Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.

Memorial Day Recipes: Spicy Grilled Potatoes

May 22, 2019

Grilled Potato Salad2

  • 5 to 6 medium red skinned potatoes, peeled and sliced thin
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.

Dressing

  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • Salt
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon

Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.

Grilled Potato Salad

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Parsley Pesto Pasta with Roasted Asparagus

April 7, 2019

When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!

  • 2 cups fresh parsley
  • 2 garlic cloves
  • 1/3 cup pistachios
  • Juice of half lemon
  • ¼ to ½ cup extra virgin olive oil
  • 2 teaspoons salt
  • ½ cup grated Pecorino Romano

Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.

  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Preheat oven to 350 degrees F.

Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.

  • ½ pound pasta, cooked al dente with 1 cup pasta water saved

Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.

Steak with Nectarine Guacamole

August 28, 2018

A delicious play on regular guacamole…

  • 2 large Porterhouse steaks (between 1½ to 2 lbs each)
  • 4 garlic cloves
  • ½ cup cilantro
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 3 tablespoons extra virgin olive oil

Add the garlic, cilantro, smoked paprika and salt into a mortar and pestle. Pound the mixture till the garlic and cilantro are mushy. Add the olive oil and mix well (you can process the mixture in a food processor as well). Marinate the steaks with the mixture in the fridge for 5 to 6 hours.

Grill the steaks according to desired doneness on an outdoor or indoor grill.

Nectarine Guacamole

  • 2 avocados, chopped
  • 1 white nectarine, chopped
  • ½ cup cilantro, chopped
  • 2 serrano chilies, deseeded and chopped
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • Juice of one to two limes

Mix the avocados, nectarine, cilantro, chilies, smoked paprika, salt and lime juice in a medium bowl. Serve on top of the steak.

Greek Style Lamb Burgers with Olive Mayonnaise

June 26, 2018

This is a great recipe to make for the long weekend. It is not your typical burger. It is made with lamb and super flavorful. You can substitute beef or turkey if lamb is not preferred… and don’t forget to make those yummy fries from yesterday…

  • 2 pounds ground lamb
  • 1 tablespoon fresh oregano
  • ½ cup fresh parsley
  • 1 large shallot
  • 2 garlic cloves
  • ½ cup feta crumbles
  • 2 teaspoons salt

Process the oregano, parsley, shallot and garlic in a food processor. Add the mixture to a bowl with the ground lamb. Add the salt and feta and mix and keep for an hour (it can be marinated the night before as well).

Form into 6 patties and keep aside.

Olive Mayonnaise

  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • ¼ cup olives, chopped fine
  • 1 garlic cloves, minced
  • 1 teaspoon salt
  • Juice of half a lemon

Mix all the ingredients in a small bowl. Keep aside.

  • 6 focaccia rolls

Grill the burgers and place them on toasted focaccia rolls. Add the olive mayo and serve with potatoes and a salad.