Some congratulations are in order: this week — thanks to a whole lot of wonderful, hungry backers — our Food category reached a whopping $50 million in pledges! To celebrate, we asked a few of our favorite food creators to send us a summer recipe they think you might enjoy. We'll be doing two separate recipe posts, and by the end, you'll have a whole meal's worth of inspiration, from salad to pasta to dessert. Enjoy part one!
Summer Pasta by Angelo Garro, Omnivore Salt
No one wants to stay long in the kitchen cooking or eat a heavy meal in summer. What makes this recipe so special is that you can make it, let the sun do the work of heating it up just a bit, and enjoy it with very little prep time. All the ingredients are abundant this time of year in both farmer's markets and from your own garden.
Blanch the tomatoes and remove skin. Dice and place in a bowl; add crushed garlic, chopped basil, and all other ingredients. Set the bowl in the warm summer sun for 1/2 hour with cheesecloth over it.
Cook your favorite pasta (Angelo likes Penne), mix, serve, and Mangiamo!
Serves 4 guests. Buona appetite!
Grilled Country Ribs with Fresh Melon Salad by David Ellner, Panna
All of my favorite recipes come from Panna and the chefs we’ve worked with. These ribs by Paul Kahan are probably one of the most delicious recipes we have. Paul is amazing and working with him was a real honor. He’s won best chef by the James Beard Foundation (their highest honor) and with all his accomplishments is one of the most down to earth, friendly, and talented chefs I’ve worked with. I’ve made these ribs a number of times and they are easy to make and an absolute crowd pleaser. And be sure to make the melon salad with it…just heaven.
Vinaigrette: Toast green coriander seeds for approximately 2-3 minutes in a dry skillet. Place the seeds on a cutting board and crush the seeds with the bottom of a skillet. Add them to a mixing bowl.
Chop the shallots, adding salt to help with the mincing later. Using a microplane, zest the rind of one lemon over the shallots. Mince these ingredients together. Add this mixture to the coriander seeds. Add lemon juice and vinegar to the mixture. Season the mixture with a pinch of salt and pepper. Macerate for 5 minutes. Using a whisk, slowly whisk the EVOO into the coriander shallot mixture until well combined. Taste for salt, adjust seasoning as necessary, and set aside.
Marinade: Combine the onion, garlic, scallions (using most of the white), coarsely chopped cilantro, ginger, sesame oil, chili paste, soy sauce and palm sugar in a large mixing bowl. Smear the Chinese mustard onto the ribs and cover the ribs with the marinade. Marinate the ribs the morning you plan to cook them (6-8 hours ahead).
Light the charcoal using a chimney starter. Place real-wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
Place the grill grate about 1 to 2 inches above the coals to let it heat up. Remove the ribs from the marinade, reserving the marinade, and wiping off all ingredients from the ribs. Chargrill each rib for approximately 5 minutes per side, or until cooked medium well and caramelized. Dip each rib back into the marinade and continue grilling for an additional minute per side to enhance the charred flavor. Repeat dipping process once more.
Tomato-melon salad: In a medium mixing bowl, combine the tomatoes and watermelon. Dress with 1/4 cup of the coriander vinaigrette and season with salt and pepper. Toss to combine. Arrange the country ribs on a serving platter. Spoon the tomatoes and watermelon over the ribs. Top with cilantro and serve.
Grilled Tuna w/Radish Salad by Mark Usewicz, Mermaid's Garden
We think it's a perfect summer dish — it's simple, quick to prepare, uses minimal heat and takes great advantage of local tuna and radishes, both of which are abundant from late spring through the early fall.
Halve radishes, keeping their greens intact. Fill a sink or a large pot with cold water and soak the radishes to remove grit. Trim any discolored bits. Remove the radishes from the water and pat dry.
Place the vinegar, anchovy fillets, lemon juice, mustard and oil in a blender and puree to emulsify.
Season the tuna on both sides with salt and pepper. Sear or grill the tuna to desired temperature. For fish 1-inch thick, allow about 2 minutes per side to reach medium rare. Place the radishes and arugula in a large bowl, season with salt and pepper, add the anchovy dressing and toss. Adjust the seasoning with salt and pepper to taste.
Divide vegetables and tuna between two plates and serve.
Serves 2-3 (You may want to make extra salad if you're serving 3).