Fresh & Flavorful
Summer is all about fresh, flavorful food. We have a few recipes inspired by warmer climates and cultures that appreciate quality ingredients. These dishes pair well with a light summer wine, some great music, and relaxing nights with family and friends. Enjoy!
shrimp & chorizo paella
2 tablespoons olive oil
2 cups cups arborio rice
4 cups chicken stock
1 onion (diced)
5 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon black pepper
1½ teaspoon saffron
3/4 teaspoon turmeric
½ teaspoon red chili flakes
1 teaspoon salt
8 ounces chorizo (sliced)
1 pound raw shrimp
Italian parsley and lemon wedges for garnish
Heat a large saute pan over medium heat and add olive oil. Add the onion when the oil is hot and saute for 5 minutes, until onion is tender. Add the garlic and saute for another 30 seconds.
Mix in tomato paste and continue to cook until it is completely incorporated and the onions are rust colored (2- 3 minutes). Add in all the spices and stir thoroughly. Add the rice and stir fry until rice is coated with the oil and spices. Stir in the stock and bring to a simmer.
Reduce heat to low and simmer for 10 minutes. Add in the sliced chorizo and cook for around 5 more minutes. Arrange the shrimp on top, nestling them into the rice and remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated and the shrimp are pink. Garnish with parsley and lemon and enjoy!
quick & easy gazpacho
2 pounds plum tomatoes (cored and chopped)
1 large red pepper (cored, seeded and chopped)
1 cubanelle pepper (seeded and chopped)
1 yellow onion (chopped)
1 cucumber (chopped)
3 cloves garlic (chopped)
1/3 cup olive oil, plus extra for garnish
2 tablespoons white wine vinegar
pumpkin seeds and parsley for garnish (optional)
Add the chopped tomatoes, peppers, cucumber, onion and garlic to a food processor or blender. Blend until smooth, about 2 minutes, scraping the sides as needed to ensure consistent texture.
While the food processor/blender is running, drizzle in white wine vinegar and 1/3 cup olive oil and continue blending until smooth.
Taste and season with salt and pepper to your liking. Serve at room temperature or cover and refrigerate until ready to serve. Drizzle with olive oil and garnish if desired with pumpkin seeds and parsley.
2/3 cup sugar
1 cup water
2 teaspoons lemon zest
1 cup freshly squeezed lemon juice
In a saucepan, create a simple syrup by stirring together the water, sugar and lemon zest. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, strain out lemon zest, and cool.
In a pitcher or bowl, stir together the simple syrup and lemon juice. Chill in the refrigerator before pouring into an ice cream maker, and freeze according to the manufacturer’s directions. Garnish with mint.
*This recipe easily doubles, based on how much you need. If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze until semi-solid. Take a fork and fluff it up, then freeze till firm. Then use blender and mix until smooth and return to freezer in an airtight container.