These recipes are sure to please during the hot summer months – or anytime you want it to taste like summer!
Surf ‘n Turf Foil Packs
1/2 lb. sirloin steak, cut into 1″ cubes
1/2 lb. shrimp, cleaned and deveined
2 ears corn, each cut crosswise into 4 pieces
1 c. grape tomatoes
1 small red onion, cut into thick slices
1 lime, sliced into wedges
2 garlic cloves, thinly sliced
1 tbsp. Old Bay Seasoning
1 tbsp. fresh thyme leaves
1 tsp. cumin
Freshly cracked black pepper
1 tbsp. freshly chopped parsley, for garnish
Lime wedges, for garnish
Preheat grill on high heat. Cut 4 sheets of aluminum foil of about 12 inches long each and set aside.
Divide the steak, shrimp, corn, tomatoes, red onion, lime wedges and garlic evenly between each foil pack. Drizzle olive oil over the top and season with Old Bay, fresh thyme, cumin and black pepper.
Fold the packets over to make sure the mixture is completely covered by the foil. Add a second foil sheet to the packet if necessary.
Place the foil packets on the grill and cook until cooked through, about 6-8 minutes per side. Garnish with fresh parsley and serve with lime wedges.
Ramen Noodle Salad
2 3-ounce packets chicken-flavored ramen noodles, one seasoning packet reserved
1/2 c. chopped almonds
2 tbsp. extra-virgin olive oil
2 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. low-sodium soy sauce
1 tbsp. honey
Freshly ground black pepper
1/4 head red cabbage, thinly sliced (2 cups)
1/4 head green cabbage, thinly sliced (2 cups)
5 green onions, thinly sliced
1 large carrot, shaved into ribbons using a vegetable peeler
1 tbsp. sesame seeds, plus more for garnish
1 10.7-ounce can Mandarin oranges, drained
1 avocado, diced
Preheat oven to 400 degrees. Break up the ramen noodles into 1” pieces and mix on a rimmed baking sheet with the almonds. Place on the center rack in the oven and toast until golden, about 6-8 minutes. Stir once halfway through. Set aside after cooking to cool completely.
Whisk together the olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large mixing bowl and season with the salt and pepper.
And the red and green cabbages, green onions, carrots, and sesame seeds. Let sit in the refrigerator for at least 20 minutes and up to 4 hours, tossing occasionally.
Right before serving, fold in the mandarin oranges, avocado, cooled noodles and almonds and mix to combine.
Add more sesame seeds to the top before serving and enjoy!
Pesto Spaghetti with Summer Squash
1/2 lb. spaghetti
2 medium yellow zucchini (about 1 lb.)
10 oz. pesto
1/4 c. freshly grated Parmesan
1 c. cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Bring an 8-quart pot of water to a boil and season generously with salt and olive oil. Cook pasta according to package directions.
While the pasta is cooking, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles (zucchini noodles) will be extremely long. Cut down into approximately 7” lengths. Place in a colander and sprinkle zoodles with 1 tablespoon of salt, mix and set aside. Add zoodles into pot with spaghetti for the last minute of cooking.
Drain and transfer noodles back into the pot and mix in the pesto. Transfer to a large bowl or platter and top with parmesan cheese and tomatoes. Drizzle with olive oil and sprinkle salt and pepper. Enjoy!
As a variation, you can also top with grilled chicken, shrimp or salmon!