Happy Saturday friends! I’m so happy it is officially summer!! Now that the warmer weather is here, I have some delicious summer recipes for you to try. Whether you have a bbq, birthday party, graduation party, etc… I have a recipe for you! If you try any of these recipes, I hope you enjoy them! Here’s to a beautiful summer filled with good company, lots of barbecues and endless sunshine!
Mare’s Favorite Hummus
Serves: 8-10
Ingredients
2 cans chickpeas, rinsed and dried
2 cans cannellini beans, rinsed and dried
2 cloves garlic
1/4 cup olive oil, set aside extra for serving
1 lemon, juiced
2/3 cup tahini
3-4 tablespoons water, add more if needed
1 teaspoon salt
1/2 teaspoon paprika powder (optional)
Directions
To a food processor, add chickpeas, cannellini beans, garlic, lemon juice, olive oil. Blend mixture and let rest. Add in tahini and blend hummus mixture. Scrape the bowl as needed. While the food processor is running, add in water. Check the consistency of the hummus. Add more water to make it more creamier. Add in salt and adjust seasoning accordingly. Blend mixture again. Serve hummus by sprinkling paprika on top if you prefer. Drizzle some olive oil on top and serve with pita bread.
Cannellini Bean Salad
Serves: 4
Ingredients
2 cans cannellini beans, drained
1 cup cherry tomatoes, halved
1/2 shallot, sliced
1 cup green olives pitted
1/2 jar marinated artichokes, chopped
1 tablespoon fresh basil, roughly chopped
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
Salt
Pepper
1/2 teaspoon garlic seasoning or garlic powder
Directions
Prepare dressing first in a bowl or mason jar. Whisk or shake ingredients very well, then set aside. In a big mixing bowl add beans, tomatoes, artichokes, olives, shallots, and basil. Lastly, pour dressing over salad and stir well.
Heirloom Tomato Salad w/Caper Vinaigrette
Serves: 2
Ingredients
2 cups arugula
2 heirloom tomatoes, cut in quarters
1/2 shallot, sliced
Caper Vinaigrette
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon capers
Ground pepper
Directions
In a small bowl or jar, add all ingredients for caper vinaigrette. Whisk or shake ingredients. Set aside. In a large salad bowl, add arugula, tomatoes and shallots. Pour capers vinaigrette over salad and toss until greens are coated in vinaigrette.
Asparagus and Pea Orzo Salad
Serves: 4-6
Ingredients
8 ounces orzo
1 cup peas (if you can’t find fresh, frozen works too)
1 1/2 cups asparagus, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt
Pepper
Crumbled feta cheese (optional topping)
Crispy Shallot Vinaigrette
1/3 cup olive oil
1 large shallot or 2 small shallots, peeled and thinly sliced
1-2 tablespoons red wine vinegar
1/2 lemon, juiced
1 teaspoon honey
1/2 teaspoon dijon mustard
Pinch of salt & pepper
Directions
For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add the shallots and oil to a jar or bowl and combine with remaining ingredients. Set aside. Cook orzo according to package. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking. Cook peas in the same sauté pan for 3-4 mins. Toss all ingredients, including the dressing, and season to taste.
Lemon Olive Oil Cake
Servings: 12
Ingredients
1 cup olive oil
3 large eggs
1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
2 tsp vanilla extract
1/2 cup lemon juice
zest from 3 lemons
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup whole milk
Powdered sugar for dusting, optional
Directions
Pre heat oven to 350F. Prepare a 9″ springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.
Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
When cool, dust the top with powdered sugar, if desired.
In the Kitchen with Mare 