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Marion’s Hot Summer Night Supper

Serve up a taste of summer with my delicious recipes featuring the season’s best ingredients. My lemony potato salad is a twist on a classic that will surprise you with its zing. Lemon helps lighten the mayonnaise dressing, while plenty of celery adds crunch.

For the perfect lunch try a sausage, arugula and roasted pepper ciabatta, filled with layers of juicy sausage, piquant arugula and roasted red peppers. As a lighter option, consider this no-mayo lobster roll, which is a summer classic with a healthy twist. For those who are carb conscious, forget the bread and incorporate the mixture on your favorite salad.

End your meal with a refreshing dessert of your choice.

I know my summer can be a busy time of year, so to make life a bit easier I make quick recipes for hot summer nights.



  • 3 pounds small boiling potatoes
  • 1 cup chopped celery (about 4 ribs)
  • ½ to 1 cup mayonnaise
  • ¼ cup finely chopped chives
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar


Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt and 3/4 teaspoon pepper in a large bowl.

Drain potatoes and cool completely, then peel and halve or quarter. Add to dressing and toss to coat.



  • ½ cup finely chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 4 ciabatta rolls, split
  • 4 sausages links, split
  • ½ cup roasted red peppers, drained and cut into strips
  • 2 cups baby arugula


Combine olives and oil, then spread on bottom half of rolls.

Heat a grill pan or large non-stick heavy skillet over medium-high heat until hot, then heat sausages until cooked, about 8 minutes.

Make sandwiches with peppers, sausage and arugula. Cut in half.



  • 4 lbs lobster meat
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup thinly sliced scallions
  • ¼ cup finely chopped peeled celery
  • ¼ cup celery leaves
  • ¼ cup chopped flat-leaf parsley
  • ½ stick unsalted butter
  • 3 garlic cloves, smashed
  • 6 hot dog buns


Whisk together lemon juice, oil and ½ tsp salt in a large bowl. Whisk in scallions, celery, celery leaves and parsley, then add the lobster lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.