Easy & Delicious Summer Evening Recipes

In the summertime my cooking habits are all over the place: sometimes I just really don't feel like cooking...so take out it is. Other times, I want to spend a minimal amount of time in the kitchen so I throw something together that's quick and easy. And then there are the nights I decide that I actually want to beckon my inner cook and I'll actually spend some time and effort coming up with something a little more involved. Hell, maybe those are my cooking habits all year long. Haha. Regardless, I wanted to toss out some of my go-to's for summer meals, each on a different effort level to match your own mood. Enjoy!

Caprese Salad

This salad takes no time to put together and is a perfect hot summer evening snack, or, pair with grilled chicken and viola! Dinner is served.

Ingredients

• Sliced mozzarella cheese (usually found in the deli section)
• Fresh roma tomatoes
• Bunch of fresh basil
• Balsamic reduction or balsamic glaze

Instructions

1. Separate cheese and arrange on a plate.
2. Slice tomatoes and arrange on the plate, sprinkle with salt and pepper.
3. Wash and dry basil; separate leaves from stems, disregarding stems. Arrange on plate. Alternatively, you can layer the cheese, tomatoes and basil to make angled stacks.
4. Drizzle the whole beautiful thing with the balsamic reduction or glaze. (Or, if you're trying to be fancy, dot the edge of the plate) 

*Note: I prefer to save time and just buy balsamic glaze (Trader Joe's has a really good brand, and I also really like Bertolli's glaze), but if you would like to make your own reduction, place 2 cups of balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount, about 30 minutes. Stir frequently to avoid burning.

Summer Vegetable Pasta with Baked Tofu

Makes 2 large main dish servings or 4 small side dish servings. I adore this pasta and think you will, too. It takes a little more prep but it is so worth it. I promise. It also makes excellent left-overs.

Ingredients:

• 4 ounces (or about half a box) whole wheat fusilli pasta (I also love Banza chickpea pasta, which I find at Target)
• 1/2 sweet yellow onion, diced
• 8 ounces sliced mushrooms of choice (Crimini, Portobello and Shiitake are some of my favorites but any would be great!) 
• 2 cloves fresh garlic, minced
• 6 ounces baby spinach
• 1.5 ounces (or half of a 3 ounce bag) sun-dried tomatoes in oil, drained
• 14 ounces drained and pressed extra firm tofu
• 1/4 cup pistachios
• Balsamic glaze 
• Fresh basil

Instructions

1. Preheat oven to 400͒F. Drain and press tofu by wrapping with a kitchen towel or paper towels and placing something heavy on it (like a pan or heavy cook book) for 15 minutes. This will remove extra moisture and will ensure the tofu will be crispy.
2. Cut tofu lengthwise into 1 1/2" strips (you should get about 6 total). Line on a slightly oiled baking sheet and season with salt, pepper and garlic powder.
3. Bake tofu for 25-30 minutes, flipping halfway through, or until crispy and golden brown.
4. Cook pasta according to package directions.
5. While pasta is cooking, heat 1 tablespoon extra virgin olive oil in a large pan.
6. Saute onions and mushrooms 5-7 minutes or until tender. Add minced garlic and saute another 2 minutes or until fragrant.  Add sun-dried tomatoes and cook for an additional 1 minute. Add spinach and cook until slightly wilted, about 1-2 minutes. Remove from heat.
7. In a large bowl, put drained pasta, leaving about 1/4 cup of the pasta water (it makes for a thicker sauce!). Toss with the sauteed vegetables and 2 tablespoons extra virgin olive oil. Season with salt and pepper to taste.
8. Divide pasta and baked tofu equally in bowls. Sprinkle with pistachios, add a drizzle of balsamic glaze, and top with fresh basil. 

Charcuterie Board with Roasted Vegetable Hummus

I love making this for movie or game nights at home (my 4 year old son loves picking and choosing from the board) or for entertaining. 

Roasted Vegetable Hummus Ingredients 

• 2 cups cubed and roasted vegetables (I used eggplant, sweet yellow onion, and red and yellow bell peppers)
• 1 large clove of garlic, minced
• 1 (15 ounce) can of chickpeas (garbanzo beans), drained
• 1/4 cup tahini
• Juice of 1 small lemon
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon cumin
• 1/8 teaspoon paprika

Instructions

1. Preheat oven to 425͒F. Toss the cubed vegetables with 1 tablespoons extra virgin olive oil. Arrange in a single layer on a baking sheet. Roast for 20 minutes or until tender and caramelized. Let cool for 15-20 minutes.
2. Add the roasted vegetables, chickpeas, tahini, lemon juice, garlic, salt and cumin to a food processor or powerful blender. Cover and puree well. Season with more salt to taste.

Charcuterie Board Ingredients and Instructions

• Fruit and cheese of your choice. Have fun with this! For fruit I love fresh sliced apples, grapes blueberries and dried fruit (apricots, cherries or Craisins). I typically try to have three varieties of cheese: a soft, creamy cheese like Brie or goat, a semi hard cheese like Cheddar or Gouda, and a "stinky" cheese like blue cheese or Gorgonzola. 
• Sliced baguette or crackers of your choice.
• Additional accoutrements can include mustard, jams or preserves, and sprouts (which I use for a pop of green). Roasted and/or seasoned nuts like almonds, cashews and pistachios are also great additions. 
• If you want to do a more traditional charcuterie board, add some different types of meat too; dry cured Salami, Prosciutto or even sliced turkey or ham deli meat are great options. If you'd rather go the vegetarian route, I love having a hummus for some added flavor and protein. Your favorite store bought one is perfect, but if you have the time, try my homemade roasted vegetable one. You won't regret it 😉
• Arrange your fruit, cheese and any other accoutrements on a board or plate and you're good to go! Super easy.