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.
LEMONY POTATO SALAD
Ingredients:
- 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
Preparation:
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.
SAUSAGE, ARUGULA AND ROASTED PEPPER CIABATTA
Ingredients:
- 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
Preparation:
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.
LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER
Ingredients:
- 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
Preparation:
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.
