Indulge in the Aromas of Summer: Four Scrumptious Outdoor Delights
As the scent of summer fills the air once more, it brings an array of delectable foods synonymous with the season. As you plan your menus, here’s a compilation of our favorite summer meals to ensure you’re well-prepared for your upcoming outdoor gatherings. This collection boasts easy-to-follow recipes that can be whipped up in as little as 20 minutes, making them perfect for delightful backyard barbecues.
Embrace the joys of summer!
- Spinach-and-Barley Salad with Grilled Pork
Total Time: 0:40 Prep Time: 0:25 Yields: 6 Servings
1 cup pearled barley Kosher salt Freshly ground black pepper one ¼ pounds pork tenderloin one tablespoon olive oil two medium carrots, thinly sliced 6 cups baby spinach four large radishes, thinly sliced three baby Chioggia (striped) beets, alternatively yellow beets, peeled and thinly sliced three scallions, sliced ½ cup chopped toasted walnuts Smoky Paprika Vinaigrette
Cook the barley in boiling salted water in a medium saucepan over medium-high heat until tender, about 24 to 26 minutes. Drain and cool under cold water. Preheat the grill to medium-high. Rub pork with oil and season with one teaspoon each of salt and pepper. Grill covered, occasionally turning, until the internal temperature reaches 145°F, approximately 15 to 18 minutes. Allow the pork to rest for 5 minutes before slicing. In a bowl, toss together spinach, radishes, beets, scallions, carrots, walnuts, barley, and vinaigrette—season with salt and pepper. Serve with sliced pork. To make the smoky paprika vinaigrette: Whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 ½ tablespoons honey, two teaspoons Dijon mustard, and one ¼ teaspoons smoked paprika—season with salt and freshly ground black pepper.
- Spicy Grilled Shrimp with Garlic & Lemon
Total Time: 1:15 Prep Time: 0:15 Yields: 8 servings
Two tablespoons whole-grain mustard 1/4 cup extra-virgin olive oil one teaspoon crushed red pepper flakes six garlic cloves, thinly sliced one teaspoon celery seed 2 pounds large easy-peel shrimp Kosher salt two lemons, one thinly sliced and one halved Freshly ground black pepper Chopped fresh chives for serving
Mix oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until the garlic turns golden, sizzles, and releases its fragrance, around 2 to 4 minutes. Whisk in mustard and transfer to a bowl; let cool completely. Add shrimp and sliced lemon to the oil mixture. Season with salt and black pepper; toss to coat. Refrigerate for at least 15 minutes or up to 1 hour. Preheat the grill to medium-high. Grill shrimp and lemon slices until the lemons and shrimp are lightly charred and the shrimp is just cooked through, about 1 to 3 minutes per side. To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over the top.
- Grilled Chicken Sliders
Yields: 6 Sliders Prep Time: 0:20 Grill: 10
1 pound skinless chicken breasts Salt and pepper to taste six whole wheat cocktail buns, split four kiwi fruits, peeled and chopped one teaspoon honey one tablespoon chopped fresh mint 12 red apple slices three tablespoons honey mustard
Cut chicken breasts into six pieces; season with salt and pepper. Grill for 10 to 12 minutes or until no longer pink at the center, turning once. Combine kiwi, mint, honey, and salt and pepper in a mixing bowl.
Spread honey mustard on the bottom buns and add two apple slices, chicken, kiwi chutney, and bun tops.
- Miso-Glazed Chicken Burgers with Cabbage-Apple Slaw
Total Time: 0:30 Prep Time: 0:30 SERVES: 8
2 pounds ground white meat chicken two stalks celery 1 cup whole-wheat breadcrumbs two tablespoons cider vinegar one medium onion two egg whites Sea Salt 3 tablespoons sesame oil ⅓ cup cider vinegar Freshly ground pepper ½ cup miso paste three tablespoons brown sugar 2 cups shredded cabbage (purple and white) 8 sesame buns Cooking spray two crisp, sweet red apples
Combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites, and two tablespoons sesame oil in a large bowl—season with two teaspoons each of salt and pepper. Shape into eight equal patties (about 5 1/2 ounces each). Refrigerate between squares of waxed paper for at least 1 hour to chill. Combine miso paste, two tablespoons brown sugar, and two tablespoons cider vinegar in a small bowl. Divide miso glaze into two bowls (1 for grilling and 1 for slaw). Combine cabbage, apples, remaining onion, sesame oil, brown sugar, and cider vinegar in a large bowl. Heat the grill to medium. Warm buns on the grill, split side down, for about 2 minutes. Transfer to a platter. Coat the grill with cooking spray and grill burgers for about 6 minutes per side. Brush burgers with miso glaze from the first bowl, flip, and grill for 1 ½ minutes. Repeat for the other side. Place burgers on bottom buns, top with slaw, drizzle with miso glaze from the second bowl, and complete with top buns.