There are few things more appealing to me than daylight that stretches long into the evening, well past our usual dinner hour. If you are able to eat outside, seize that opportunity.
Our apartment building in New York has a simple roof deck, and while sometimes it can seem like a pain to lug plates and bowls and glasses up a flight of stairs, once the meal is set up it’s SO pleasurable to dine overlooking the city.
Of course, backyards are lovely, too!
You may have noticed that last week’s meal plan made good use of the grill – this week’s recipes continue to rely on the grill as the preferred cooking method of choice but if a grill isn’t in your world, you can make any of these recipes on the stove or under the broiler.
And remember these two words for the rest of the summer: Al fresco. Whenever possible.
Grilled Pizza with Red Peppers, Broccoli, and Onions
Making pizza on the grill takes a little bit of courage the first time, but after you do it once, you'll be back for more. Few grilled foods have this much “wow” factor! After a few times, you will be pretty much an expert at the whole thing. This recipe has step by step instructions, but you can find more helpful tips on the basics of grilling pizza here.
Chinese Smashed Cucumber Chicken Salad
If you are starting with leftover cooked chicken, this dish requires no time at the stove, which is always music to our ears this time of year. (If you don't have chicken handy, you can quickly poach some.) This salad is so clean and light with a bright dressing featuring ginger and cilantro – perfect late-summer food.
Spicy Grilled Turkey Burger with Coleslaw
Turkey burgers really deserve more respect than they often get. You can use ground white or dark meat in these burgers, though dark meat will give you a juicier burger. Chives, basil, and hot sauce flavor the burger, which then get topped with a slaw made with basil and arugula. Nothing boring about these turkey burgers!
Cod Sautéed in Olive Oil with Fresh Tomatoes
It’s peak tomato season and we’d all be foolish not to make the most of them whenever possible. This recipe employs an interesting (but simple!) technique – instead of flipping the fish you spoon the oil from the pan over the top to cook it through. Any lean white fish will work, just make sure it’s a thin filet, which will cook very quickly. Serve this with rice pilaf.Continue to 5 of 5 below.
Top sirloin chunks are marinated in a soy sauce, garlic, ginger, honey and olive oil marinade, then skewered up and cooked with onions, mushrooms, bell peppers. The grill or the broiler – your choice. Elise’s good tip: thread everything up on double skewers to make them easier to turn. These can stand on their own, but would be great paired with this Basmati Rice Salad with Peas, Mint, and Lemon. (from my site The Mom 100).