Recipes: A Final Salute to Summer

Bite Me More | September 15th, 2017

Autumn might be right around the corner, but we aren’t quite ready to bid adieu to the lazy, hazy days of fun in the sun. With that in mind, we’re serving up a last hurrah and celebrating with the best menu from the summer of 2017.

Celebrate the end of summer with some fun cocktails and Margarita Madness!

Tomato, Cucumber & Pita Salad

Ingredients
3 large pitas, cut into 1-inch pieces
1 tbsp olive oil
1/2 tsp kosher salt
1 English cucumber, peeled, seeded and chopped
4 large tomatoes, seeded and chopped
1 large green pepper, chopped
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint

Citrus Dressing
1/4 cup fresh lemon juice
1/3 cup olive oil
1 large garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions
1) Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.

2) In a medium bowl, toss cut pita with olive oil and salt. Spread on prepared baking sheet and bake 10-15 minutes, until crisp. Set aside and let cool.

3) In a large bowl, toss cucumbers, tomatoes, green pepper, parsley and mint.

4) For the dressing, in a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.

5) Just before serving, toss the cucumber-tomato mixture with the dressing. Gently add toasted pita and let stand for 5-10 minutes, allowing flavors to blend. Add salt to taste.

Serves 8

salad-rolls(1)

Tofu & Peach Salad Rolls

Ingredients
Peanut Sauce
½ cup smooth peanut butter
2 tbsp fresh lime juice
2 tbsp honey
2 tbsp soy sauce
2 tbsp vegetable oil
2 tsp Sriracha sauce

Tofu Salad Rolls
1 (350g) pkg extra firm tofu, pat dry with paper towels, cut into 20 long, thin strips
2 tsp vegetable oil
10 round rice paper sheets
10 soft green lettuce leaves
2 large ripe peaches, thinly sliced
½ cup coarsely chopped fresh mint
½ cup coarsely chopped fresh basil
2 tsp black sesame seeds
1 English cucumber, peeled, seeded and julienned

Directions
1) For the peanut sauce, in a medium bowl, whisk peanut butter, lime juice, honey, soy sauce, vegetable oil and Sriracha sauce together. Set aside.

2) To prepare the tofu, in a large skillet, heat vegetable oil over medium-high heat. Add tofu strips in a single layer and cook 3 minutes per side until golden. Remove from heat and let cool before assembling.

3) Place 1 rice paper sheet in a shallow bowl of warm water until just pliable, about 30-60 seconds. Lay rice paper sheet on a clean tea towel. Place lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 2 tsp peanut sauce down the center of the lettuce leaf. Arrange peach slices over sauce, followed by a sprinkling of both chopped mint and basil. Lay 2 strips of tofu over top, sprinkle with a pinch of sesame seeds and finish with 4 slices of cucumber. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with remaining peanut sauce.

Makes 10 large tofu salad rolls

bean-salad

7 Bean Salad

Ingredients
Lemon Dijon Dressing
6 tbsp olive oil
3 tbsp champagne vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp mustard seeds
½ tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper

Seven Bean Salad
2 cups fresh green beans, ends snipped
1½ cups frozen edamame, thawed
2 cups snow peas
1 cup fresh green peas
1½ cups canned chickpeas, rinsed and drained
1½ cups baby lima beans, rinsed and drained
1½ cups white (cannellini) beans, rinsed and drained
1 tbsp chopped fresh flat-leaf parsley
2 tsp fresh thyme
1 tsp lemon zest
¼ tsp kosher salt, or more to taste

Directions
1) For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.

2) For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.

Serves 8-10

hamburger(1)

Chipotle Burgers with Creamy Coleslaw

Ingredients
Chipotle Burger
1½lbs ground beef
1 canned chipotle pepper in adobo sauce, chopped
2 tsp adobo sauce
1 tsp kosher salt
½ tsp ground cumin
¼ tsp freshly ground black pepper

Creamy Coleslaw
4 cups shredded coleslaw mix
½ cup mayonnaise
2 tbsp chopped fresh Italian flat leaf parsley
2 tsp fresh lime juice
½ tsp adobo sauce
½ tsp ground cumin
½ tsp chili powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Spicy Special Sauce
¼ cup sour cream
¼ cup salsa
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp sugar
¼ tsp ground cumin
¼ tsp chili powder

4 hamburger buns
2 tomatoes, sliced
1 avocado, sliced

Directions
1) For the hamburger, preheat grill to medium-high heat. Place ground beef, chopped chipotle pepper, adobo sauce, salt, cumin and pepper in a large bowl. Mix all ingredients together using your hands, taking care not to handle the meat too much. Form the meat into 4-6oz. patties. Lightly oil the grilling surface and place patties on the preheated grill. Cook for about 6-8 minutes per side, depending on desired doneness. Remove from grill.

2) For the coleslaw, while the burgers are cooking, in a large bowl, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili powder, salt and pepper. Toss to combine well. Set aside until ready to assemble burgers.

3) For the burger sauce, in a medium bowl, whisk together sour cream, salsa, mayonnaise, lime juice, sugar, cumin and chili powder until well combined.

4) To assemble the burgers, spread the burger sauce onto the insides of the top and bottom of the buns. Place a layer of coleslaw on the bottom bun followed by the cooked burger, a large slice of avocado, a tomato slice, another layer of coleslaw and the top bun. Serve immediately.

Serves 4

chicken-club(1)

Grilled Chicken Club Sandwich

Ingredients
Lime Marinade
½ cup fresh lime juice
½ cup chopped Italian flat leaf parsley
¼ cup Dijon mustard
2 tbsp olive oil
1 tsp lime zest
½ tsp kosher salt
½ tsp freshly ground black pepper

6 boneless, skinless chicken breast halves

Creamy Russian Dressing
½ cup mayonnaise
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
1 tsp sweet green relish
¼ tsp kosher salt
¼ tsp freshly ground black pepper

18 slices rye bread
12 romaine lettuce leaves
12 avocado slices
12 crispy cooked bacon slices
12 vine-ripened tomato slices
Salt and pepper, to taste

Directions
1) For the marinade, in a large bowl, whisk lime juice, parsley, Dijon, olive oil, lime zest, salt and pepper. Place chicken breasts between two sheets of wax paper and pound to even thickness, about ½-inch thick. Add to marinade, cover and refrigerate 2-6 hours.

2) Preheat grill to medium-high heat and oil the grill grate. Discard marinade and grill chicken 5-6 minutes per side or until cooked through. Set aside until ready to assemble sandwiches.

3) For the dressing, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper in a medium bowl.
Toast the rye bread slices on both sides. For all the toasted slices, spread dressing over one side of each. Place a lettuce leaf on top of the first bread slice, top with 2 avocado slices. Place grilled chicken breast over avocado and season with salt and pepper. Place a second bread slice on top of the chicken and place another lettuce leaf on top, followed by 2 slices bacon. Top with 2 tomato slices and season with salt and pepper. Cover with the third bread slice, dressing side facing down. Using 2 long toothpicks, place one on either side of the sandwich to hold it together. Use a sharp serrated knife to cut the sandwich in half. Repeat with remaining 5 sandwiches.

Yield: 6 triple decker sandwiches

fries(1)

Oven-Baked Sweet Potato Fries

Ingredients
2 large egg whites
2 tbsp olive oil
1 lime, juiced
1 tsp sugar
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 lbs (about 4) sweet potatoes, peeled and cut lengthwise into 1/2-inch thick strips

Creamy Lemon Dip
1/2 cup mayonnaise
2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp chopped fresh thyme
1/4 tsp kosher salt

Directions
1) Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2) In a large bowl, whisk egg whites until frothy. Whisk in olive oil, lime juice, sugar, cumin, chili powder, salt and pepper. Add potatoes, tossing to coat. Spread potatoes in a single layer on prepared baking sheet and roast them in the oven for 20 minutes or until golden on the bottom. Turn the potatoes over and continue to bake for an additional 15 minutes or until golden brown all over.

3) For the dip, in a small bowl, whisk mayonnaise, lemon juice, lemon zest, thyme and salt. Serve with baked fries.

Serves 4

ice-cream-sandwiches

Homemade Oreo Ice Cream Sandwiches

Ingredients
Chocolate Cookie Crust
½ cup butter
1¼ cups semi sweet chocolate
1 cup flour
½ cup cocoa powder, sifted
½ tsp baking soda
½ tsp kosher salt
1½ cups sugar
2 eggs

Oreo Cookie Ice Cream
Oreo Cookies, coarsely chopped for garnish

Directions
1) For the chocolate cookie crust, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

2) In a microwave-safe dish, melt the butter and chocolate. Let cool. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, whisk sugar and eggs until well combined. Whisk in melted chocolate and fold in flour mixture, just until flour disappears. Scoop 3 tbsp of cookie dough onto prepared baking sheet, pressing dough down slightly. Bake for 10-11 minutes. Remove from oven and let cool slightly. Using a round cookie cutter, cut the cookies to make 12 even circles.

3) For the ice cream, allow it to soften for 5 minutes. Spread the ice cream into a 13×9-inch baking pan that has been covered on the bottom with plastic wrap. Place in freezer for 1 hour.

4) To assemble ice cream sandwiches, cut out ice cream circles using a round cookie cutter that is slightly smaller than the one used for the cookies. Place ice cream between 2 cookies, garnish edges with chopped cookies and wrap each sandwich with plastic wrap. Store in freezer until ready to serve.

Yield: 6 ice cream sandwiches