I haven’t done a photo round-up in a while and since I’ve been getting lots of requests for good summer recipes, I figured it was about time to do one. The last one I did on warming recipes for Winter is obviously of no use to people now!
So here are 60 awesome summer recipes. Hover over each photo to see author and dish information. Click on each photo for the full post and recipe!
I’ve received a few emails recently that were along the lines of… “Hey Nick. I refuse to turn on my oven until September. Please give me food to eat that’s oven-free.”
So to answer the call this week I’m doing a few different pasta salads and summer salads that are very quick to throw together and good hot, cold, or room temperature. You can take these on a picnic or eat them hunched over your computer while you study for the Bar Exam (says Betsy).
The great thing about pasta salad is that you can really go crazy with the add-ins. I completely winged this white bean salad and it turned out really nice. Betsy and I ate it for dinner one night and then I had leftovers for lunch throughout the week. If you didn’t know, it’s almost impossible to make a small amount of pasta salad.
You know what I love about a good scone? It works for breakfast or dessert. Now granted I don’t have a crazy sweet tooth so I’m never looking for pounds of chocolate or anything. Just something with a tiny bit of sweetness to it that’s rich and goes well with coffee or maybe a glass of milk.
And I’ll take this scone any day for either meal.
I used fresh figs for this batch but you could use dried figs if that’s all you can find. And also, I should get extra food blog props for this because the linen napkin I used in the first photo has actual figs on it. This is the kind of thing that can be attributed to nothing other than shear luck.
Well, the World Cup is almost over. There’s been some fantastic goals and plays and some of the worst officiating I’ve ever seen.
FIFA really needs to get its act together, in my opinion, if they want to keep an interested audience. I can’t even imagine how it must feel to train your whole life for something and wait 4 years for one game only to have a goal stripped away from you (or one unrightfully given) because a ref made an error.
Referees are people too of course and they will make mistakes. That’s why they need to implement some sort of challenge system like in American Football. It’s the only solution that makes sense to me.
Anywho… I’ll be watching the final no matter what and I think I’m rooting for the orange. I like their uniforms and their spunk! So go Netherlands!
For the Poll this week, I want to cook something from the Capital Cooking Cookbook. This book was written by my fellow DC Food Blogger, Lauren DeSantis, host of the Capital Cooking Show. The book features versions of local DC restaurant fare!
And a few links…
What to Eat in the Heat – A slide show featuring food and drink you should focus on to get through the sweltering heat of summer. There’s a few shockers on the list! (@ HuffPost)
Red Hot Dogs- I always see these bright red hot dogs and I can’t say that I’ve ever tried one. For some reason they scream summer time though and I was interested in the idea of getting some that I could make at home! (@ Erin Cooks)
Fig and Balsamic Beef Kabobs- Is it possible to make kabobs not on a grill? I don’t really know but my grill-less self might have to figure it out soon. There’s just too many awesome kabob recipes floating around these days. (@ My Baking Addiction)
Have a good weekend everybody! I’ll be watching the World Cup Finals. Go Orange!
I was pumped when I randomly selected peaches last week. They are in prime season right now so I knew I’d be able to find some good ones and make something delicious.
I’ve been pretty busy lately and while I wanted to make a peach pie, I also wanted to have something I could eat on the go! I’m not sure if you’ve ever tried to eat peach pie (or any pie) when walking around, but trust me. It doesn’t end well.
These awesome little hand pies, almost like empanadas, gave me my peach fill and kept me moving!
Summer is here and that means one thing: tomatoes! About now is when you should start seeing really ripe red tomatoes in the stores and farmer’s markets.
This is a salad that actually adapted from a restaurant I used to work at although I’m sure my version is slightly different just because I don’t have the exact recipe. But the idea is the same.
Instead of using a normal vinaigrette or something for this salad, the dressing is a tomato marmalade with ripe cherry tomatoes, rosemary, and red wine vinegar. Tossing the greens in a tablespoon or two of this gives the whole salad a very rich tomato taste.
Recently, I’ve been thinking a lot about kitchen equipment. This is based on some emails I’ve been getting asking for recommendations on cookware and also on my huge influx of quality kitchen gear I’ve received via wedding presents.
Over the years I’ve amassed a pretty fair collection of pots, pans, gizmos, and gadgets and to be completely honest, I use almost all of them fairly regularly. But there’s one piece of kitchen equipment that I use more than any other.
It’s one of the very first things I recommend people spend their hard earned money on if they’re trying to get a kitchen started.
The piece of equipment, of course, is a cast iron skillet.