Arugula-Walnut Pesto Pasta
Peppery arugula and walnuts spin summer’s favorite pasta sauce anew in this crave-worthy dish. Add strips of grilled
chicken breast to the pasta to make this a more substantial summer meal.
Makes 4–6 servings
Prep time: 10 minutes
Cook time: 10 minutes
3 cups loosely packed fresh basil leaves
2 cups loosely packed fresh baby arugula
½ cup walnuts
2 garlic cloves, peeled and roughly chopped
½ cup plus 1 tablespoon extra-virgin olive oil
½ cup fresh finely grated Parmesan cheese
salt and freshly ground black pepper
12 ounces whole wheat penne or noodle of choice
1 pint cherry tomatoes, halved
Blend the basil, arugula, walnuts, and garlic cloves together in the bowl of a
food processor fitted with a steel blade attachment until just combined. With
the motor running, pour in ½ cup of the olive oil and blend until just combined. Mix in the Parmesan cheese
with a rubber spatula. Add salt and pepper to taste and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the
package instructions until al dente. Drain and transfer to a large serving bowl
to cool slightly.
Meanwhile, warm the remaining tablespoon olive oil in a small skillet over
medium heat. Add the tomatoes and cook, stirring occasionally, until warmed
through, about 3 minutes.
Toss the tomatoes and pesto with the pasta until well combined. Salt and pepper
to taste. Serve immediately or at room temperature.
Sparkling Mint Lemonade
A mint-infused simple syrup and a splash of sparkling water turn scratch-made
lemonade into a sophisticated summer sipper.
Makes about 8 cups
Prep time: 5 minutes
Cook time: 5 minutes
Cool time: 1 hour 40 minutes
2 cups water
1¼ cups granulated sugar
2 cups loosely packed mint leaves and stems
juice of 5 lemons
4 cups sparkling water
Heat the water and sugar over medium heat in a large saucepan until the sugar
dissolves. Remove the saucepan from the heat and stir in the mint. Cool the
syrup to room temperature, about 40 minutes. Drain the syrup and discard the mint.
Combine the syrup and lemon juice in a large pitcher. Add the sparkling water
and refrigerate for at least 1 hour before serving.
Corn Salad with Blueberries and Basil
My mother often makes a colorful corn salad from Susan Branch’s The Summer Book to serve at barbecues and summer potlucks. My version of the recipe gets a lift
from lime zest, basil, and plump blueberries to create a dish with plenty of
picnic potential.
Makes 6 servings
Prep time: 20 minutes
Cook time: 7 minutes
Cool time: 2 hours
3 cups fresh corn kernels (from about 6 ears of corn)
1 medium red onion, peeled and finely chopped
1½ cups fresh blueberries
zest of 1 lime
¼ cup lime juice
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
½ cup thinly sliced fresh basil leaves
Steam the corn with ¼ cup water in a large saucepan over medium heat, covered, until bright yellow, about 4 minutes. Remove the lid and continue to cook the corn, stirring frequently, until the water evaporates,
about 3 minutes longer.
Transfer the corn to a large bowl and cool slightly. Mix in the red onion, blueberries, lime zest, lime juice, and olive oil. Add salt and pepper to taste.
Cover the bowl and refrigerate until chilled, about 2 hours.
Remove the salad from the refrigerator and mix in the basil with a rubber spatula. Serve immediately.
Homemade Granola Bars
I enjoyed a version of these granola bars throughout my childhood. Any dried
fruit is a welcome addition, though I prefer a mix of apricots, golden raisins,
and cranberries. Chop any large pieces into bite-size bits before mixing them
into the bars.
Makes approximately 9 bars
Prep time: 15 minutes
Cook time: 25–30 minutes
Cool time: 15 minutes
½ cup (1 stick) unsalted butter, melted and cooled
½ cup unsweetened applesauce
1½ tablespoons molasses
¾ cup dark brown sugar
2 cups old-fashioned rolled oats
1 scant cup all-purpose flour
1 scant cup whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon baking powder
1 cup mixed dried fruit
Preheat the oven to 350 degrees and arrange a rack in the center. Line a
9-inch-square baking pan with parchment paper. Whisk the butter, applesauce, molasses, and brown sugar together in a large
mixing bowl. Stir in the oats, all-purpose flour, whole wheat flour, cinnamon,
salt, and baking powder with a wooden spoon until just combined. Add the dried
fruit and mix until the fruit is evenly distributed.
Press the mixture into the prepared baking pan until evenly distributed, and
bake until the bars turn golden brown, about 25 to 30 minutes. (The bars will
still be slightly soft in the center of the pan.)
Remove the pan from the oven and let the bars cool slightly. Cut the bars into 9
squares and serve or transfer to an airtight container to store. The bars will
keep in an airtight container at room temperature for approximately 3 days.
Lemon Noodles
This light pasta was a summer staple during my childhood and continues to be the
dish I crave on a hot, sunny day. Though I suggest using bay shrimp and
asparagus as mix-ins, you could also toss in smoked salmon or any fresh summer
vegetables you prefer for a different twist.
Makes 4–6 servings
Prep time: 10 minutes
Cook time: 10 minutes
1 pound linguine
⅓ cup extra-virgin olive
oil
zest from 1 lemon
juice from 2 lemons
6 green onions, white and light-green parts only, thinly sliced
1 bunch asparagus, trimmed, cut into ½-inch segments,
and blanched
⅓ cup roughly chopped fresh flat-leaf parsley
½ pound bay shrimp
salt and freshly ground black pepper
fresh finely grated Parmesan cheese
Bring a large pot of salted water to a boil. Cook the linguine according to the
package instructions until al dente. Drain the pasta.
Meanwhile, whisk the olive oil, lemon zest, and lemon juice together in a large
serving bowl. Add the pasta and toss until well combined. Add the green onions,
asparagus, parsley, and shrimp and toss until well combined. Add salt and
pepper to taste. Garnish with the Parmesan cheese and serve immediately.
