Nothing says summer like grilling out and chilling on the patio as you enjoy the serenade of cicadas and the beauty of a sunset. These mouth-watering recipes will help you soak up every last second of summer fun with family and friends. To extend the experience, visit your local farmers market to gather your fresh fruits and vegetables.
Tomato Peach Burrata Salad
YIELD: Serves 6
INGREDIENTS
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A few big pinches of Kosher salt
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Freshly ground black pepper
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1 teaspoon dried oregano or 2 teaspoons fresh oregano
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1 tablespoon balsamic vinegar
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1/4 cup extra-virgin olive oil
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2 large heirloom tomatoes or large plum tomatoes, or cherry tomatoes. (about 2 1/2 pounds total)
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Two peaches
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8 ounces mozzarella pearls or small balls
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4 ounces burrata cheese
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1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
INSTRUCTIONS
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Combine salt through olive oil.
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Place the burrata cheese round on a platter. Arrange the tomatoes, peaches and mozzarella balls around cheese.
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Drizzle with dressing from bowl. Sprinkle with more salt and pepper. Garnish with additional basil leaves and serve.
Steak with Chimichurri Sauce
YIELD: Makes about 1 cup (enough for 3-4 servings of steak, as described below)
INGREDIENTS
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1 cup (packed) fresh Italian parsley
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1/2 cup olive oil
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1/3 cup red wine vinegar
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1/4 cup (packed) fresh cilantro (optional)
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2 garlic cloves, peeled
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3/4 teaspoon dried crushed red pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
Steak
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1 ½-2 pounds flank steak or steak of choice. I use grass-fed beef from KC local Salt Creek Farms.
PREPARATION
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Make sauce: Puree all ingredients in food processor. Transfer to bowl. (Can be made a few hours ahead. Cover and let stand at room temperature until ready to use.)
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Preheat grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
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Thinly slice steak across the grain and top with Chimichurri sauce.
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Serve and enjoy
Recipes by Lauren Lane Culinarian For more recipes Follow her at:
Blog: Lauren-Lane.com
Instagram: Lauren_Lane_Culinarian
Grilled Corn Salad
YIELD: Serves 4-6
INGREDIENTS
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2 ears corn, grilled and cut from the cob
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1 small shallot, thinly sliced into rings
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1/4 cup fresh feta or goat cheese, crumbled
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3 sprigs basil, leaves removed and torn
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1/4 cup extra virgin olive oil
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1 tablespoon red wine vinegar
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Black pepper to taste
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Jalapeño, thinly sliced (optional)
INSTRUCTIONS
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Place corn kernels into a bowl with the rest of the ingredients and stir to combine.
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Taste, and re-season with salt, pepper, and vinegar to taste.
Pitcher Vodka Lemonade
YIELD: Makes six cocktails
INGREDIENTS
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48 ounces homemade lemonade (or store-bought)
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12 ounces vodka (regular or fruit flavored, such as lemon)
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Ice, for serving
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1 lemon, sliced thinly
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Fresh mint for garnish
INSTRUCTIONS
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Make the lemonade or pour store-bought in a pitcher.
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Add vodka and lemon slices (can be made the day before).
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To serve: pour cocktail over ice and garnish with fresh mint.
