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RECIPE CORNER

Easy Summer Dishes

We love summer cooking, and by association, summer dining. Whether it’s super-fresh, seasonal ingredients prepared simply or cooking al fresco, food just tastes better this time of year, doesn’t it? We’ve chosen a few recipes for you to try over the next few months. Enjoy!

Photo by Chelsie Craig

Bon Appetit’s Jammy Pepper Pasta Salad
Makes 6 servings

1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
3 lb. mixed bell peppers (baby, regular-size, or a mix of both)
2 red Fresno chilis
1 cup extra-virgin olive oil
1 head of garlic, cloves separated
3 large sprigs thyme
2½ tsp. kosher salt, divided, plus more
3 tsp. sugar, divided
½ cup plus 3 tbsp. red wine vinegar
½ red onion
1 lb rigatoni
6 oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta
1 cup basil leaves

Preheat oven to 350°. Toast nuts for 5-10 minutes on a rimmed baking sheet, until golden brown – making sure to toss halfway through. Let cool, then coarsely crush; set aside.

While the nuts cool, prepare the peppers. Cut bell peppers in half lengthwise through their stems, making sure to remove the seeds and white ribs. Cut large bell peppers into 1″-thick strips and baby bell peppers in half lengthwise. Thinly slice chilis crosswise into rounds; discard stems.

Heat oil in a large Dutch oven over medium-high for about 3 minutes. Add peppers, chilis, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring occasionally, until peppers begin to soften and are golden brown in some spots, 10–15 minutes. Reduce heat to medium-low and add ½ cup vinegar.

Partially cover pot and cook, stirring every 5–10 minutes, until peppers are very soft, jammy, and browning in some spots, 35–45 minutes longer. Remove from heat. Discard any shriveled thyme stems.

Next, while peppers cook, thinly slice onion and transfer to a small bowl. Add ½ tsp. salt and remaining. vinegar and 2 tsp. sugar, then toss to combine. Let sit in order to lightly pickle until ready to use.

Cook rigatoni in a large pot until al dente. Drain and add pasta to pot with peppers. Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.

Crumble ricotta salata into pot, then stir in reserved nuts. Tear basil into coarse pieces, add to pot, and stir until combined.

Transfer to a large bowl and serve at room temperature, or cover and chill if you prefer to serve salad cold.

For more information and where to source ingredients, find the original recipe here.


Photo by John Kernick

Food & Wine’s Garlicky Grilled Shrimp
Serves 4

1 tbsp extra-virgin olive oil
¼ cup minced onion
8 garlic cloves, minced
3 tbsp dry white wine
1 tbsp fresh lime juice
2 tbsp chopped parsley
1 lb extra-large shrimp, shelled and deveined, tails left on
Kosher salt
Pepper
2 tbsp butter, at room temperature

First, light the grill. To make the marinade, add 1 tbsp of oil with the onion, garlic, wine, lime juice and parsley to a mixing bowl. Season the shrimp with salt and pepper and add to the bowl. Toss the shrimp, making sure that they are well coated in the marinade and let stand for 15 minutes.

Slip the shrimp on to the skewers and rub with all over with butter. Oil the grate before grilling the shrimp over medium heat, basting and turning frequently for about 7 minutes until fully cooked. Serve immediately.

For more information and the original recipe, click here.

Turkey & Cranberry Burgers
Makes 4 burgers

1 lb turkey mince
Pinch of pepper
Pinch of salt
½ tarragon
1 ½ tbsp cranberry sauce
Flour
1 egg white
½ red onion, finely chopped
4 brioche buns

Mix all ingredients in a large bowl. It’s best to use your hands with turkey mince because of its consistency. Once fully mixed, press and shape into a large ball and divide into four. Reshape these pieces into smaller balls.

On a chopping board, spread a thin layer of flour and leave a little on your hands to stop the mix sticking to your hands. Take the balls and use your hands to press them down into the board to create patties. Turn over, press down again.

Warm a griddle pan on medium heat, lightly brush with oil before adding the burgers. Cook thoroughly (approximately 6 – 8 minutes). Add to toasted buns and serve.