Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas. Creamy, buttery Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas …a delicious bowl of late summer comfort food. 48 more words
via Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas. — Half Baked Harvest
By RachelCooks
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https://www.rachelcooks.com/2019/09/04/green-beans-with-bacon/
By The Domestic Geek
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Old Bay Shrimp Rolls: https://www.healthymealplans.com/reci…
Shrimp Corn Salad: https://www.healthymealplans.com/reci…
Tangy Shrimp Tostadas: https://www.healthymealplans.com/reci…
The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. 30 more words
via Summer Coconut Chickpea Curry with Rice and Fried Halloumi. — Half Baked Harvest
Welcoming peach season with these Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs. Sweet summertime peach halves, grilled and finished with a drizzle of browned honey butter that’s swirled with both vanilla and cinnamon. 41 more words
via Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs. — Half Baked Harvest
Sharing the 25 Most Popular Summer Recipes today, to help inspire you to cook, grill, and bake…all summer long! Happiest July 5th everyone (and happy birthday to my brother Creighton!)! I hope you guys had a great 4th of July and are enjoying a fun summer weekend with plenty of chill time in the sun,…
via The 25 Most Popular Summer Recipes. — Half Baked Harvest
Upping our summer salad game with this vibrant Summer Niçoise Salad. Loaded with potatoes, grilled asparagus, sweet corn, fresh greens, tomatoes, tuna, hard-boiled eggs, avocado and the most delicious salty, tangy olive oil-based dressing, this summer Niçoise salad is nothing short of awesome. 26 more words
Ingredients:
300g cherry tomatoes, sliced in half
1 tbsp olive oil
1 tbsp balsamic vinegar
100g chorizo sausage, cut into chunky discs
200g halloumi cheese, cut into 1cm thick slices
Juice of ½ lemon
1 tbsp cider vinegar
1 garlic clove, peeled and finely chopped
Salt and black pepper
1 Baby Gem lettuce, leaves separated
200g chickpeas, drained and rinsed
½ red onion, peeled and finely sliced
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It’s the first holiday of the summer! Welcome summer in this long weekend with plenty of tasty food! When the weather is nice it’s hard to resist heading outdoors whether you are doing some grilling/barbecuing, going out for a picnic or just eating a meal in your backyard you are going to want to have…
The summer strawberry season is in full swing and the grocery stores are filled with local strawberries! Strawberries are one of the foods that most remind me of summer and that is perfect because they are also one of my favourite foods! 103 more words
Thyme, Honey, Peach, and Goat Cheese Crostini. Grilled ciabatta bread with creamy goat cheese, sweet peaches, thyme, honey, walnuts, and fresh basil. This crostini screams summer entertaining and light lunches, and is the perfect way to use up those fresh farmers market peaches from now until early fall. 23 more words
via Thyme, Honey, Peach, and Goat Cheese Crostini. — Half Baked Harvest
INGREDIENTS:
500g frozen puff pastry block, thawed
1 egg, beaten
100g cherry tomatoes cut in half(red and yellow, if possible)
250g ricotta cheese
Few fresh thyme sprigs
Small handful of oregano, roughly chopped
1 tbsp olive oil
1 Small courgette cut into ribbons
1 tbsp Balsamic Vinegar
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http://www.donalskehan.com/recipes/tomato-ricotta-puff-pastry-tarts/
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https://cookpad.com/us/recipe/images/ad66e520c739bca3
Ingredients:
Asparagus <
d bell peppers, cut in wide slices for grill <
gplant, cut in half and 1/2 inch thick slices <
cchini squash, cut in half and 1/2 inch thick slices <
d onion, cut in 1/2 inch thick rounds <
by portabella mushrooms, in grill pan or saute in a skillet <
esh basil and parsley for garnish <
T Olive oil, extra virgin (I make my own infused herb oil) <
T Balsamic vinegar <
Garlic cloves, crushed <
tsp Salt and 1/2 tsp pepper <
lsamic glaze (if using herb infused oil)
INGREDIENTS
For the Broth:
8 cups water
4 ears corn, kernels removed and reserved
Four 6-inch squares dried kombu
1 cup bonito flakes
¼ cup white soy sauce
1 tablespoon white miso
For the Toppings:
1 tablespoon vegetable oil
Reserved corn kernels
Kosher salt, to taste
4 eggs
6½ ounces (2 bundles) dried somen noodles
1 tablespoon hot chile sesame oil
2 heirloom tomatoes, cut into ¾-inch pieces
1 zucchini, spiralized
1 yellow summer squash, spiralized
Cilantro leaves and squash blossoms, for garnish
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https://www.tastingtable.com/cook/recipes/cold-summer-ramen-recipe-noodle-soup
This simple veggie blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It’s an excellent go-to side dish that pairs well with just about anything! If you haven’t noticed by now, I’m allllll about those roasted veggies! When fresh vegetables are roasted they…
via Garlic Herb Roasted Potatoes Carrots and Green Beans — Cooking Classy
Ingredients
4 SERVINGS
½ cup (1 stick) unsalted butter
1 pound baked store-bought cornbread, crumbled (about 4 cups)
A pinch of kosher salt
6 tablespoons raw sugar, divided
8 ounces fresh blackberries, halved crosswise if large
1 pint vanilla ice cream
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http://www.bonappetit.com/recipe/sundaes-with-brown-buttercornbread-crumble
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http://www.closetcooking.com/2013/07/25-zucchini-recipes.html
Time: 2 hours
Yield: 6 to 8 servings
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http://cooking.nytimes.com/recipes/1018824-baked-eggplant-with-ricotta-mozzarella-and-anchovy
INGREDIENTS
Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1/2-inch slices
Salt and pepper
Pinch of crushed red pepper
1 small red onion, thinly sliced
12 ounces fresh ricotta
½ pound smoked mozzarella, thinly sliced (or use fresh mozzarella)
2 cups provolone cheese, coarsely grated (about 1/2 pound)
½ cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)
½ cup finely grated pecorino cheese (about 2 ounces)
12 anchovy fillets
¼ cup toasted bread crumbs, preferably homemade
1 teaspoon dried oregano, preferably Sicilian
This tuscan summer stone fruit, tomato, and burrata panzanella salad has my name written all over it. The post Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad. appeared first on Half Baked Harvest.
via Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad. — Half Baked Harvest
Makes one 11-inch tart; serves 8
1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
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Serves 4, or 3 big eaters
3 tablespoons sea salt (divided, plus more for serving)
8 bone-in, skin-on chicken thighs (organic or natural, not Perdue or somesuch)
2 tablespoons unsalted butter
1/2 cup all-purpose flour
1 teaspoon coarsely ground black pepper (plus more for serving)
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https://food52.com/recipes/58557-judy-hesser-s-oven-fried-chicken
Ingredients
2 teaspoons canola oil
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
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http://www.myrecipes.com/recipe/chicken-summer-vegetable-tostadas
Ingredients
2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain 2% reduced-fat Greek yogurt
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http://www.myrecipes.com/recipe/greek-yogurt-with-warm-black-blueberry-sauce
Ingredients
5 tablespoons olive oil, divided
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
1 1/2 cups sliced fresh peaches (about 2 medium)
1 (12-oz.) pkg. broccoli slaw
3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
1/4 cup barbecue sauce
1 tablespoon chopped fresh chives
1 ounce feta cheese, crumbled (about 1/4 cup)
2 center-cut bacon slices, cooked and crumbled
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Ingredients:
1 tablespoon white miso
1 tablespoon water
1/2 cup plain low-fat yogurt (not Greek-style)
1 1/2 pounds small new potatoes
1 large red onion, halved and divided
2 tablespoons olive oil, divided
5 ounces exotic mushroom blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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http://www.myrecipes.com/recipe/mushroom-potato-salad-miso-mayo
Ingredients
3 tablespoons olive oil, divided
1 pound Japanese eggplant, cut diagonally into 1/2-in.-thick slices
2 cups frozen shelled edamame or lima beans, thawed
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
4 (6-oz.) 1-in.-thick tuna fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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http://www.myrecipes.com/recipe/seared-tuna-eggplant-edamame
Ingredients
4 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup light sour cream
2 large eggs
2 tablespoons olive oil, divided
1 1/4 cups fresh corn kernels (about 2 ears)
2 tablespoons minced jalapeño
1/2 cup diced yellow squash
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1 1/2 teaspoons white wine vinegar
1 medium tomato, chopped
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http://www.myrecipes.com/recipe/fresh-corn-cakes-summer-salsa
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