βFeast on This” features the best seasonal recipes you should cook every month.
The month of July can be a scorcher, so if you can’t stand the heat, then definitely stay out of the kitchen!
July is bursting at the seams with fresh produce, including tender lettuces, ruby red watermelon, raspberries, blueberries, blackberries, corn, stone fruit, and cucumbers. So, turn off the oven and pare down your prep time.
These nine no-fuss, refreshing July recipes include plenty of fruits and vegetables and are ideal nourishment after a jump in the pool (remember to wait an hour after eating to jump back in) or frolic in the ocean, or for bringing to a backyard party or park picnic with pals. Fire up the grill this Fourth of July for a feast of ribs or kebabs (or both!), and watch as each of these recipes set off fireworks of flavor!
'Greek Sunday Morning'
Each of the Mediterranean ingredients in Chef Geoffrey Zakarian's "Greek Sunday Morning" is scattered across the top of protein-rich, Greek yogurt in this crowd-pleasing colorful brunch parfait. You'll get a taste ofΒ dried fruits, almonds,Β ripeΒ avocado, seedless grapes,Β citrus, andΒ sweet honeyΒ in each crunchy, chewy, luxurious bite.
Watermelon and jalapeΓ±o cooler
This must-have heatwave refresher infuses peak season watermelon juice with spice from lightly grilled jalapeño peppers. To choose the ripest watermelon, look for deep green-colored stripes and a creamy yellow patch on the bottom from where it sat on the ground, signifying it is ready for eating. If the patch is white, that melon ain't ripe! Or, for a backyard party libation, blend fresh watermelon juice with pinot noir rosé and top with a floater of bubbly prosecco or any sparkling wine of your choice.
Scallop ceviche
Clean, bright, fresh ceviche originates from Peru and is a fish-curing preparation whereby the acid in lemon or lime juice βcooks" the fish. To make scallop ceviche, combine one pound of excellent quality freshΒ scallopsΒ in a medium bowl with the juice of two lemons or limes and refrigerate for 30 minutes. Add finely chopped jalapeΓ±o, cucumber,Β avocado, tomatoes, red onion β evenΒ mangoΒ β gently stir, and serve as a light main course salad or dip for tortilla chips. UseΒ shrimp, or cubes of a white fish, such as tilapia orΒ halibut, for a modified version.
Prosciutto-wrapped stone fruit
Aromatic, juicyΒ stone fruits, such asΒ peaches,Β apricots,Β nectarines, andΒ plums, are in peak season in July, but their sweet goodness shouldn't be relegated to justΒ summer desserts. For an easy summer appetizer or addition to aΒ seasonal charcuterie board, wrap your choice of stone fruit with thin slices of salty prosciutto for a delightful salty-sweet mouthful. Serve with fresh mozzarella, creamy ricotta, and rustic toast drizzled with olive oil, and call it dinner.
Picnic bites
"Swim hard and eat light"...that's the motto for a pool party orΒ beach picnic! But you can just as easily pack a basket of finger foods β such asΒ artisanal cheese,Β crackers,Β jams,Β dips/spreads,Β honey, baguettes,Β nuts,Β olives,Β cookies,Β snack mix, andΒ bruschettaΒ β and nibble the afternoon away on aΒ blanket. Or fill your cooler or picnic basket with cold seafood salad sandwiches made withΒ jumbo shrimpΒ sautΓ©ed inΒ garlic & herbs extra virgin olive oilΒ and crabmeat on thickΒ Wolferman's 1910 Original English muffin bread.
Peach panzanella salad
Panzanella is a Tuscan salad made with tomato, onion, and stale bread. Tuscans have been baking bread without added salt since the Middle Ages, when the ingredient was heavily taxed and, thus, too expensive for most of the region's residents to afford. Still today, plain Tuscan bread is the preferred vehicle to taste the grassy flavors of Tuscany's olive oil or soak up the tomato juices from the panzanella. This Tuscan-inspired salad swaps the tomatoes and onions for extra sweetΒ Oregold Peaches, ripe summerΒ berries, crisp cucumbers, and toasted day-old bread drizzled with a bit of honey forΒ la dolce vita.
Chicken and steak kebabs
Farm fresh summer produce, such as tomatoes, mushrooms, onions, and summer squash, are lovely for layering on skewers between cubes ofΒ chickenΒ andΒ steakΒ for a grilled kebab dinner al fresco. Try pork cubes skewered with freshΒ pineappleΒ or glazed with sweetΒ marionberry preserves, orΒ shrimpΒ and bell pepper skewers. Pro tip: When grilling different meats and fish, be sure and layer one type of protein/produce combination per skewer since each one has varying cook times.
Easy BBQ ribs
Fourth of JulyΒ celebrations warrant massive plates of grilled meats, particularly succulent ribs made more delicious with your choice ofΒ barbecue sauce. Or try your hand atΒ Elizabeth Karmel's recipeΒ for North Carolina-style barbecue sauce and homemade Lexington coleslaw. You can also use your sauce to make quickΒ BBQ summer appetizers, such as roasted chickpeas, cheese dip, and chicken, celery, and blue cheese skewers.
Vegan peach nice cream
Whip frozen bananas,Β ripe peaches, and coconut milk in your blender for a thick, creamy, three-ingredient treat that is a take on soft-serve ice cream. By swapping dairy for coconut milk, you'll reap the benefits of the latter's electrolytes, such as phosphorus, magnesium, and potassium, which are necessary for optimum hydration and keeping our bodies functioning on hot days. And since coconut milk is naturally sweet, there is no added sugar!
