Nectarine Limeade

The hot weather has still not let up here in Boston, which means there is a definite need for more delicious cold drinks.  This one is a little more labor intensive than I would normally recommend, but on the other hand it is really refreshing and delicious.  The annoying part here is that the nectarines are blanched in boiling water to make peeling easier -- you could potentially skip this step, but then the peeling part would be more time consuming.  In any case, once those nectarines are peeled, they're combined with lime juice and sugar for a lovely pink, perfectly sweet-tart summer drink.  

Important note: we found that the flavors were best after they had some time to combine and chill in the fridge -- right after mixing the drink was a little too sharp, but it had mellowed out perfectly when we tried more the next day.

Nectarine Limeade

(Serves 4 or so)

3 nectarines

4 limes

1/4 cup superfine sugar

2 cups water

1. Bring a pot of water to a boil.  Cut an X in the bottom of each nectarine, and then boil for 60 seconds.  Run until cold water, and then peel.

2. Chop the nectarines into chunks and add to a blender.  Squeeze the limes over the nectarines, and add the sugar and water.  Blend until very smooth.

3. Strain through a fine mesh strainer into a pitcher.

4. Chill for several hours before serving over ice.  

Instant Pot Potato Salad

I'm a definite Instant Pot addict, and recently learned how to make potato salad using pressure cooking as a shortcut for cooking the potatoes and eggs.  Chopped potatoes and whole eggs go into the cooker together and are perfectly done with just 4 minutes of pressure.  While everything cooks, whisk up a quick dressing -- I have instructions for both creamy and vinegar-based options below.  Of course, you can also fancy things up with more fresh herbs, small-diced veggies, or dried spices.  Both versions were really tasty, and I'll definitely be using this short-cut again in the future.

Instant Pot Potato Salad

2 pounds waxy potatoes, trimmed and cut into bite-sized chunks
2 eggs
2 T cider, rice, or wine vinegar
1 tsp salt

For a creamy dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Dijon mustard
Freshly ground black pepper
2 scallions, thinly sliced

For a vinaigrette:
2 T cider, rice, or wine vinegar
1 tsp whole grain mustard
1/2 tsp Aleppo chili flakes
1/2 tsp smoked paprika
1 large garlic clove, minced
1/4 cup olive oil

1. Put the potato chunks into the Instant Pot, and carefully place the eggs on top. Pour one cup of water on top.  Cook on high pressure for 4 minutes. Quick release the pressure.
2. Carefully transfer the eggs to a bowl of ice water.  Drain the potatoes, place them in a large bowl, and sprinkle with the cider vinegar and salt and gently stir to combine.  Let cool.
3. If you want a creamy dressing, whisk together the mayo, sour cream, and Dijon mustard.  Season with a generous pinch of salt and lots of freshly ground black pepper.  If you want a vinaigrette, whisk together the vinegar, mustard, chili flakes, paprika, and garlic.  Whisk in the olive oil gradually.  Season generously with salt and pepper.
4. Peel and dice the eggs.  Add them to the dressing along with the potatoes and scallions, and gently stir to combine everything.

Bittersweet Brownie Drops

These cookies have a super-intense chocolate flavor -- definitely an adult chocolate cookie packed with both melted bittersweet chocolate and chocolate chips.  My mom and I made them for a picnic on the Boston Harbor Islands, and they were so tasty (even if they got a little smushed in our pack).  They're really delicious on their own, and in my opinion even better crumbled up over ice cream! 

Bittersweet Brownie Drops (adapted from Sinfully Easy Delicious Desserts)
Makes about 30 cookies

4 T butter, cut into chunks
8 ounces bittersweet chocolate, chopped
Scant 1 cup (6.5 ounces) sugar
1/2 tsp vanilla
1/4 tsp salt
2 eggs
1/3 cup plus 1 T flour
1/8 tsp baking soda
1 cup chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350 and line baking sheets with foil or parchment.
2. Melt butter and chocolate together.  Stir in sugar, vanilla, and salt.  Beat in each egg one at a time, stirring well until incorporated.
3. Whisk together the flour and baking soda in a separate bowl, and then stir into the chocolate mixture.  Stir vigorously until the batter is smooth, glossy, and comes away from the side of the bowl.
4. Make sure the batter is cool, and then stir in the chocolate chips and walnuts.
5. Scoop rounded tablespoons of batter onto the lined cookie sheets.  Bake 10-12 minutes, until the cookies are puffed and crackled on the surface, but slightly soft to the touch.
6. Cool on wire racks, and then store in an airtight container for up to 2-3 days.

Pork Cutlets with Cantaloupe Salad

I've really been feeling melon this summer, and this cantaloupe-focused dish is a really interesting way to enjoy it.  Pork cutlets are marinated in grated cantaloupe and lime juice, which makes them extra tender and flavorful.  And the salad on top really makes this dish special. I did find that at least with my melon, a julienne peeler was useless for making thin strips of cantaloupe -- it just turned it into mush.  If that's the case for you as well, just thinly slice the melon to get nice thin strips.  The cantaloupe is tossed with fresh herbs, fish sauce, and spicy jalapeno -- I would never have thought of this combination but it really works! Yum.

Pork Cutlets with Cantaloupe Salad (adapted from Bon Appetit)

Serves 3

For the pork:

1 cup grated cantaloupe

2 T fresh lime juice

2 T olive oil

Generous pinch of salt

Several grinds of black pepper

6 thinly sliced pork cutlets

For the salad:

2 cups thinly sliced cantaloupe

3 thinly sliced scallions

1/4 cup fresh mint, minced

1/2 jalapeno, minced

2 T fish sauce

2 T fresh lime juice

A handful of coarsely chopped peanuts

1. Combine the grated cantaloupe, lime juice, olive oil, salt, and pepper in a bowl.  Prick the pork all over with a fork, and then add to the bowl.  Marinate about 1 hour.  

2. Meanwhile, make the salad. Combine all the ingredients except the peanuts in a container, mix well, and stash in the fridge until ready to serve.

3. Remove the pork from the marinade and pat dry.  Heat a large skillet over high heat.  Add oil, and once it's hot, add the pork.  Cook for just a couple of minutes on each side.

4. Serve the pork topped with the cantaloupe salad and chopped peanuts.

Day-Glow Honeydew Agua Fresca

If you're also melting from the current heatwave, let me suggest this fantastic fruity drink.  It's super easy -- just puree honeydew melon with a little sugar, water, and lemon juice, and then strain out the solids (if you like a smoother drink).  Chill and drink in large quantities!  It's so refreshing, and I won't tell if you add a little something stronger (psst...pisco is really tasty!)  Plus -- the color is amazing!

Day-Glow Honeydew Agua Fresca

4-1/2 cups chopped honeydew melon

3 cups water (approximate)

1 T sugar (preferably superfine, but regular is fine too) 

Juice of 1/2 lemon

Combine the melon with 1-1/2 cups water, the sugar, and the lemon juice, and puree until smooth. Add it about a cup of the additional water, then taste and add more water, sugar, and/or lemon juice to taste.  Chill well, and then serve over ice.

Sesame Soba Noodles with Cucumber and Avocado

I made this recently when my parents came to visit me, and then again for another group of guests -- it's easily doubled or tripled for a big group.  It makes a great summer meal because it's fast to prepare and won't weigh you down.  The sauce is super delicious, and you can basically add whatever green veggies you like here.  Definitely don't skip the fresh herbs -- we used mint, but I think parsley or cilantro would be delicious too.  

The one trick to this recipe is that you need a julienne peeler or something similar to make long thing "noodles" out of the cucumber -- although you could do cubed cucumber, I think having the shape match the soba noodles really makes this dish more fun.  Luckily you can get one of these peelers very cheaply on Amazon -- I have this one that is currently under $10.  If you don't have a cucumber on hand, I think julienned carrots or zucchini would also be tasty!

Sesame Soba Noodles with Cucumber and Avocado (adapted from Sprouted Kitchen, original recipe here)
Serves 4 as a light meal

For the sauce:
1/4 cup rice vinegar
1-1/2 T low sodium soy sauce
1 heaping T peanut butter (creamy or crunchy, your choice!)
1 T toasted sesame oil
1 T sesame seeds
2 garlic cloves, minced
2 tsp grated ginger
3 scallions, minced

To serve:
6-8 ounces soba noodles
1 cup frozen edamame
1 large English cucumber, cut using a julienne peeler
1 avocado, cubed
A few fresh mint leaves, for garnish

1. Whisk together all the sauce ingredients in a serving bowl and set aside.
2. Bring a large pot of water to a boil and cook the soba noodles according to package instructions.  In the last minute of cooking, add the frozen edamame to the pot.  Drain well and rinse with cold water until the noodles and edamame are cool.
3. Add the noodles and edamame to the sauce, with the cucumber and avocado.  Toss everything together until well combined.  Divide among serving bowls and garnish with a few mint leaves.

Asparagus Risotto in the Instant Pot

I've mentioned my Instant Pot before, and it really is a genius appliance (and they don't pay me to say that!)  Risotto in the Instant Pot might just be one of its best uses, because it turns risotto from a standing-over-the-stove dish to set-it-and-forget-it on a weeknight.  There are a few minutes of sauteing onions and toasting rice at the beginning, but then everything gets sealed in and pressure cooked to perfection.  The texture is fantastic, and I found that the rice was perfectly cooked in 5 minutes at high pressure.  The flavors here are great for spring and summer -- fresh asparagus and parsley brighten up the rich risotto.

The recipe below can be easily adapted to fit with whatever vegetables or proteins you prefer. Just roast or otherwise cook your add-in ingredients while the risotto is cooking, and then stir them in at the last minute.  You just want to make sure that whatever you choose is fairly "dry" -- if you try to use a very liquid-y addition, it will water down the risotto.  

Asparagus Risotto in the Instant Pot (adapted from The Kitchn)

Serves 4

1 bunch asparagus

2 T vegetable oil

Salt and pepper

4 cups chicken stock

1/4 cup olive oil

1 medium yellow onion, diced

1 large garlic clove, minced

2 cups arborio rice

1/2 cup white or blush wine

Large pinch of saffron (optional)

2 T butter

1/2 cup grated Parmesan cheese, plus more for the table

A handful of minced fresh parsley, plus more for the table

1. Preheat the oven to 425 degrees.  Line a baking sheet with foil.

2. Trim and wash the asparagus.  Cut into bite-sized pieces.  Toss with the oil and season with salt and pepper.  Roast in the oven until browned and tender (timing will depend on the size of your asparagus spears).

3. Meanwhile, heat the chicken stock in a microwave or small saucepan until hot.  Set aside.

4. Press the "Saute" button the Instant Pot and add the olive oil.  When the oil is hot, add the onion and saute for a few minutes, until softened but not brown.  Add the garlic, and stir for another minute. 5. Add the rice to the pot, and continue stirring for 2-3 minutes, until slightly toasted.

6. Add the wine and saffron to the pot, and stir until absorbed, 1 minute.

7. Add the hot stock, stir well, and secure the lid.  Use the "Manual" function to cook for 6 minutes at high pressure.  

8. When the timer beeps, quick release the Instant Pot, being careful to avoid the steam.  Stir well, and set the Instant Pot to "Saute."  If needed, cook the risotto further, stirring well (I was able to skip this step).  Stir in teh butter and Parmesan cheese.  When it is melted, turn off the Instant Pot and stir in the roasted asparagus and minced parsley.

9. Scoop into serving dishes, and top with more Parmesan and parsley.