A cross between a pasta salad and an Asian-style power bowl, this recipe uses cold egg noodles topped with a green-onion and soy-sauce dressing. Add iceberg lettuce, julienned cucumber and radishes for a perfectly crunchy texture.
Рубрика: Recipes from the «Goûter l’été!» («Taste of Summer!») Issue
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Air Fryer Tuna Tempura Burgers
To create a recipe that’s both budget-friendly and tasty, turn to canned protein like tuna. Mix with breadcrumbs and mayonnaise to form a patty, and cook in the air fryer until nice and crispy. Top your burger with pickled cucumbers and cream cheese for a delicious combination of textures.
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Shrimp and Peanut Green Curry
To prepare this vibrant green curry, mix a good amount of cilantro with green onions, ginger and coconut milk. Add shrimp and peanuts, and you’ve got a creamy and refreshingly light weeknight meal.
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Lemony Orzo Salad with Feta
Lunch in the park and pasta salad go very well together. In this recipe, make a lightly sweet and tangy dressing from lemons, raisins, maple syrup and cinnamon. Then pour it over some orzo and feta cheese. Pack everything in a sealed container and, before serving, add baby spinach, walnuts and a blend of herbs for a burst of freshness. It’ll be a guaranteed crowd-pleaser around the table.
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Indian-Spiced Chicken Skewers with Curry Potatoes and Raita Sauce
We’ve all had dry chicken skewers at least once. Here’s an unbeatable method for juicy, flavourful skewers every time. The secret ingredient? Mayonnaise! It helps the marinade, made with Indian-style spices, stick to the chicken-breast cubes. Plus, because it’s thicker than oil, the marinade won’t drip through the grates as the skewers cook. Serve them with a cooling yogurt-based raita and fragrant potatoes for a meal you’ll want to make all summer long.
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Spicy Antipasto
To capture the freshness of summer, try this antipasto recipe made with your garden harvest. To prepare this Italian condiment, simply chop the vegetables and let them marinate in a mixture of water and seasoned vinegar. Your dishes will taste like sunshine, even weeks later.
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Shrimp Mousse (The Best)
This Nordic shrimp mousse brings a breath of fresh air to any appetizer spread. Light and creamy, it showcases the mildness of this local seafood, paired with mayonnaise and fresh herbs. It’s one of Ricardo’s favourite spreads and always reminds him of Percé vacations in Gaspésie.
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Corn and Cheese Curd Salsa
This sweet and savoury salsa combines flavours from here and beyond to titillate your taste buds. Corn and local cheese curds go well with the cilantro, jalapeño pepper, lime juice and avocado pieces. Serve cold with corn chips and enjoy in a quiet and shady corner.
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Hummus and Eggplant with Honey
This recipe suits every occasion, starting with an outdoor lunch. To a classic hummus, add a mix of eggplant with soft, Mediterranean flavours. The honey, fresh herb and sumac garnish takes this puréed legume dish up a notch. All that’s left is to find the perfect spot to sit down.
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Spicy Lemon-Pepper Barbecue Chicken Wings
We’re used to baking chicken wings in the oven, but during summer they come into their own on the grill, especially when coated with baking powder before cooking. Why? This raises the pH level of the chicken’s skin, helping the proteins break down to form a crisp, golden coating. At the end of cooking, toss the wings in a rich sauce made with habanero pepper, lemon, pepper and butter, and then use it for dipping, too.