Archive

Tag Archives: summer

We’ve had quite a few sunny days here in Seattle. And when the sun comes out, I get the urge for grilled food. These burgers had just a bit of bite, and a ton of flavor. I love the contrast of the fresh, crunchy lettuce and cucumbers with the cool, creamy sauce and spiced burgers. A perfectly balanced and rather healthy meal. This is the sort of thing I’ll eat all spring and summer long. A few minutes of prep and a few on the grill, great for a weeknight meal.

Greek Inspired Burgers
Spicy Chicken Burgers with Mint Greek Yogurt
via applemint

1 lb ground chicken
1 red jalapeno, minced
3 cloves garlic, minced
1/2 small red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp chili powder
1 tsp ground cumin
Salt to taste
1 Lebanese or English cucumber, sliced with skin on
1/2 cup Greek Yogurt
3-4 tbs fresh mint, chopped
Few leaves of fresh crunchy lettuce (I used butter lettuce)

Mix together the ground chicken, jalapeno, red onion, cilantro, chili powder and cumin. Form into wide flat patties. Grill or pan fry in a bit of olive oil until cooked through (about 5 minutes per side). Mix together the Greek yogurt, mint and salt to taste. Serve the burgers warm over toasted buns, pita or alone, with the cucumber and lettuce and yogurt sauce.

For the game yesterday (go hawks!!!), I finally made this killer corn dip that’s been sitting on my to-do list since the summer. And it turned out awesome! I can’t even put into words what a perfect mix of flavors and textures this is – and so easy! Definitely my new go-to for parties and football sundays. Particularly in the summer, when the corn will be even sweeter. Yum!

corn and cotija cheese dip

Corn & Cotija Cheese Dip
via minimalist baker

2 Tbsp olive oil, divided
3 cups fresh corn, cut off the cob (about 3-4 ears)
1 shallot, chopped
1 clove garlic, minced
1/4 cup sliced green onions
1/2 cup sour cream (or you could use plain Greek yogurt)
4 ounces cream cheese
1 cup grated cotija cheese + more for topping
1/4 tsp each sea salt and ground black pepper

Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp olive oil and shallot. Stir constantly to prevent burning, cook for 3 minutes, until the shallot begins to turn translucent, add the garlic and cook for an additional minute. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija. Add corn mixture to the bowl and stir until well combined.
Use the additional tbsp of olive oil to lightly grease the skillet, so the dip doesn’t stick. Spoon dip back into the skillet (I grated a little additional cotija on top here, about 1/4 cup) and bake 10-15 minutes or until hot and bubbly. Sprinkle the green onions on top and serve immediately.
We served it with tortilla chips, but veggies, crackers or bread slices would be great too!

Wow! We really don’t make enough fish. This recipe is amazing, and enough to convince me to stop being so scared of fish dishes and bring a little more into my life. Sometimes I feel like living in the northwest, I get a little burned out on all the salmon around here (crazy! I know!), but this recipe has just enough kick and is such a departure from the usual – it made me fall in love with salmon all over again. Plus, the avocado salsa here could be my new favorite topping. Seriously. This is fantastic, folks. Did I mention this is also paleo and whole30 friendly? I didn’t even realize it until after I’d already scarfed it all down.

grilled spiced salmon with avocado salsa

Grilled Salmon with Avocado Salsa
via the cookie rookie 

2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder
1 tsp black pepper

for the Avocado salsa:
1 avocado, sliced
½ small red onion, sliced
Juice from 2 limes
2 tbs finely chopped cilantro
Salt to taste

Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes. Pre-heat the grill. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use. Grill the salmon to desired doneness (our took about 7-8 minutes). Top with avocado salsa and enjoy!

Last week I made this amazing soup. It was so bright and summery, and perfect on a night that was just a bit crisp. For fresh herbs, I only had parsley and a little bit of basil on hand, but it made for a fantastic pistou (the french version of a pesto), and with just a squeeze of lemon in each bowl, I was in love. And it was still fresh and delicious the next day after a quick zap in the microwave and a mix-in of the pistou and lemon at work. I forgot to take a picture of the masterpiece, but the original one is so gorgeous, I just had to share. After browsing a bit, I think Love and Lemons might be one of my new favorite food blogs. I didn’t even notice most of the recipes were vegetarian or vegan, everything just looks so good! Click through the link below for the full recipe!

soup au pistou

image via love and lemons

Yum! This salad is so simple and so tasty. I love the crunch and the sweetness of fresh peas this time of the year. With delicious salty bacon and the bite of sharp cheddar, I don’t know what there isn’t to love about this. It’s the perfect side for a summer of barbecues and get-togethers. I’m thrilled to have a new favorite to share!

spring pea and bacon salad

Spring Pea & Bacon Salad
via foodie with family

1 pound of bacon, cooked, drained and crumbled or finely chopped
2 pounds fresh peas, blanched and chilled
3/4 cup coarsely grated sharp Cheddar cheese
1/2 small red onion, peeled, and finely chopped
1/2 cup of mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (plus more to taste)
1/4 teaspoon paprika

To blanch the peas, drop them in boiling water for 3 minutes, then move to an ice water bath. Once chilled, drain and stir together all of the ingredients. Serve immediately, or (preferably) put in a tightly covered container in the refrigerator, to give the flavors a chance to meld, for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.

You all know I’m a big fan of Warby Parker. Their prescription glasses are totally fabulous, but I hadn’t checked out their sunglasses before. The newest collection, Spectrum Sun, is filled with pops of color and cool gradient lenses. I love the retro vibe!

Spectrum_gradient_MINNIE

I’m definitely feeling the Hall in Cherry Blossom, but the Minnie in Striped Sassafras is calling my name too.

hall-sun-cherry-blossom-top

 

minnie-sun-striped-sassafras-top

I’m of the firm belief that one can never own enough sunglasses.