So far, it’s been one of the coldest summers in the Bay Area in decades, but I know the rest of the country is getting hot, hot, hotter. Growing up in Sacramento, where, for most of the summer, it is too hot to be in the kitchen for longer than 30 minutes, low-lift, hot weather dinners are my jam. Say no to turning on the oven, say yes to a helping hand from the grocery store—I’m looking at you rotisserie chicken!—and say heck yes to getting as much flavor in as little time as possible. Here are the 5 easy, satisfying summer meals that have been gracing my table:
- Any Fish or Seafood Coconut Curry: A couple years ago, Sana started using our Golden Milk Spice Blend as a base for quick seafood curries on her camping trips. Let me tell ya, it’s a game changer! This 15-minute creamy, coconut base is great with shrimp, clams, mussels, squid, tender white fish, or a combination of sea delights.
- The Tomato & Mayo Sandwich: This might be one of the most popular summer sandwiches, and for good reason. I like mine with toasted bread slathered with Kewpie Mayo (you can do Duke’s, too, of course!) and thick slices of a couple different kinds of heirloom tomatoes seasoned liberally with freshly cracked Aranya Black Pepper and Surya Salt.
- Mushroom Quesadillas: On days where I want something packed with flavor, I reach for our Taco Masala, sprinkled over caramelized mushrooms and tucked into a flour tortilla with ooey gooey cheese. Great with a quick homemade pico de gallo (or I won’t tell if you buy some store-bought salsa).
- Sumac Ranch + Rotisserie Chicken: Sumac Ranch has been a staple in my fridge since I developed the recipe this past spring. My happy place is roast chicken + salad, so lately I’ve been tossing the ranch with shredded cabbage, thinly sliced pepperoncini, cucumbers, and lots of dill, and pairing it with a store-bought rotisserie chicken. Literal PERFECTION.
- Marinated Beans: Make a batch of Everything Grill Vinaigrette, toss in a can of drained beans, and some chopped green herbs—whatever you have on hand, like parsley, basil, or even celery leaves—and keep in the fridge for satiating meals when you want to be in and out of the kitchen in 10 minutes or less. Smash a jammy, medium-yolked on toast, and spoon some beans over. Toss ‘em with cucumber, tomato, and some good tinned fish, crumbled feta, or planks of seared halloumi. Or, use as a topping to bulk up grilled veggies.
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