top 10 Fast Summer Recipes

       

       1 Summer Corn and Tomato Pasta

Ingredients

• Salt
• 1 pound bow-tie pasta
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaves, torn into pieces

Directions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
3. Add the vegetables, butter and basil to the pasta and toss.

Tip PAIR WITH:

• Geyser Peak Winery Alexander Valley Chardonnay 2004 (California)

Tip Dress it up

• Give this pasta a fancy twist by tossing in cooked lobster or shrimp.

                                   2Fig-and-Pig Kebabs

Ingredients

• 2 pounds boneless pork chops, cut into 1-inch cubes

• 1 tablespoon EVOO

• 2 teaspoons chopped fresh thyme

• Salt and pepper

• 8 fresh figs, halved lengthwise

Directions

1. Toss pork with EVOO, thyme, salt and pepper. Thread 6 cubes and 2 fig halves onto each of eight 12-inch skewers. Grill over medium heat.

                                           3Grilled Ratatouille Boats

ngredients

• 2 zucchini, halved lengthwise

• 3 tablespoons EVOO

• 1 onion, chopped

• 2 cloves garlic, grated

• 1 eggplant, cubed

• 2 tomatoes, chopped

• 1/4 cup chopped parsley

• Salt and pepper

• 1/3 cup shredded mozzarella cheese

Directions

1. Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high.
2. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
3. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.

Tip A MELON BALLER

• Make zucchini boats in a flash by scooping out the seeds and a bit of flesh from the center for a hollowed-out shell that can be stuffed and grilled or baked in the oven.

                                   4Spicy Grilled Mussels

Ingredients

• 2 tablespoons EVOO

• 2 cloves garlic, minced

• 1 teaspoon crushed red pepper

• 1 14 1/2 ounce can  diced tomatoes

• 1/4 cup white wine

• 1 bay leaf

• 1 pound mussels

Directions

1. Place skillet on grill over medium. Add EVOO, garlic and red pepper; cook 1 minute. Add tomatoes, wine and bay leaf; simmer 5 minutes. Add mussels; cook, covered, 8 minutes.

                                             5Mayo-Free Potato Salad

Ingredients

• 1 1/2 pounds small red potatoes, boiled and quartered

• 2/3 cup plain yogurt

• 1/3 cup sour cream

• 1 cup chopped celery

• 1/2 cup sliced kalamata olives

• 1/4 cup chopped scallions

• 1/4 cup chopped parsley

• 1 tablespoon lemon juice

• Salt and pepper

Directions

1. Toss together all ingredients and serve.

                    6Green Bean Salad with Salsa Dressing

Ingredients

• 1 pound green beans

• 1 bunch frisee or escarole, torn into bite-size pieces

• 1/4 red onion, thinly sliced

• 1 cup a href="/recipes/rachael-ray-magazine-recipe-index/appetizer-starter-recipes/Salsa-Fresca">Salsa Fresca

• 1 tablespoon extra-virgin olive oil

• Salt

• 1/2 cup sliced almonds, toasted

• 3/4 cup crumbled goat cheese

Directions

1. In a small pot of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain and rinse under cold water.

1. In a large serving bowl, combine the frisee, onion, green beans, salsa and olive oil; season with salt. Scatter the toasted almonds and goat cheese on top.

Tip Smart move

• Soak the onion in ice-cold water for 15 minutes to mellow the flavor.

                       7 Watermelon-and-Prosciutto Skewers

Ingredients

• 5 pounds seedless baby watermelon, peeled and cut into bite-size pieces

• 1/2 pound prosciutto, torn in half lengthwise

• Store-bought balsamic glaze

Directions

1. On 6-inch skewers, thread 3 pieces watermelon with 1/2 slice prosciutto folded between each. Generously drizzle with balsamic glaze just before serving.

                      8Blue Cheese, Lettuce and Tomato Pizza

Ingredients

• 3/4 cup grape tomatoes, halved

• 1/4 red onion, thinly sliced

• 2 cloves garlic, finely chopped

• 2 tablespoons EVOO

• Salt and pepper

• 1 pound store-bought pizza dough, shaped into 2 disks

• 1 cup (about 4 oz.) crumbled blue cheese

• 1/2 cup (about 2 oz.) shredded mozzarella cheese

• 1 romaine heart, thinly sliced

• 5 large basil leaves, torn

Directions

1. In a large bowl, toss together the tomatoes, onion, garlic and 1 tbsp. EVOO; season with salt and pepper.
2. Drizzle the remaining 1 tbsp. EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 10-inch round.
3. Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and top with the blue cheese and mozzarella. Cover and grill until the cheese is melted and the crusts are golden, about 5 minutes.
4. Add the romaine and basil to the tomato mixture and toss to dress. Top the pizzas with the salad.

Tip

• An Extra Buck Will Buy You...bacon. Grill, crumble and toss it with the lettuce and tomato to turn your pizza into a BBLT.

                                  9 Drunken Strawberries

Ingredients

• 1 cup light red wine

• 1/2 cup sugar

• 1 ounce Cognac

• 1 pound strawberries, quartered

Directions

1. Combine wine, sugar and cognac. Stir in strawberries and refrigerate until cold, about 20 minutes (even better, do before dinner and let sit until dessert). Serve over ice cream.

                      10Spicy Honey-Glazed Chicken Breasts

Ingredients

• 1/4 cup extra-virgin olive oil

• 1 small onion, finely chopped

• 1 clove garlic, finely chopped

• 1/2 cup honey

• 2 teaspoons hot pepper sauce

• 1/2 teaspoon chili powder

• 1 teaspoon lemon juice

• 8 skinless, boneless chicken breasts (about 4 pounds)

• Salt

• 1 pineapple peeled, cored and cut into 8 thick rings

Directions

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
4. source:http://www.rachaelraymag.com/
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