No-Cook Summer Menu

No-Cook Summer Menu

When it’s hot outside during summer, the last thing that you want to do is turn the heat on. But, when you have an array of incredible summer produce, you don’t have to cook them at all to let the flavors shine. I have a perfect menu for you to enjoy summer seasonal produce to the maximum without sweating in your kitchen!

Start this no-cook summer feast with super refreshing Almond & Cucumber Gazpacho. Have fun with different toppings like chopped cucumber, a dollop of Greek yogurt, a drizzle of olive oil, and more.

Those perfectly ripe peaches and tomatoes you picked at Farmer’s Market? Slice and put them on a spread of labneh. So simple, yet SO flavorful. Labneh 2 Ways are great ways to use fresh produce from the Farmer’s Market! Let those juicy peaches and tomatoes shine!

My new favorite way of enjoying seasonal summer squash is this Summer Squash Salad. If you haven’t eaten summer squash raw, THIS is a perfect way.

For your main dish, this Tahini Rice Noodle Bowl allows you to customize whatever that you have in the fridge. Any leftover vegetables or protein can be tossed into this, and this bright and zesty Cilantro Tahini Dressing brings everything together.

Before the season is over, make this easy no-cook summer menu and turn up the heat with flavors.

A collab with @mostrecklessly ceramic studio

Ultimate Super Bowl Party Menu

Ultimate Super Bowl Party Menu

What are you cooking for your upcoming Super Bowl party? Use my healthy, yet delicious spread!

My zucchini fries, spiced with one of my new favorite seasonings, Trader Joe’s chili and lime seasoning, are guaranteed to disappear soon because they are so flavorful, yet addictive. Buff-cauli has all the flavors you love from buffalo wings, except ya know, it’s cauliflower. These finger foods will get the party started for sure.

For those who are looking for something even healthier, my Cauliflower Dip with Homemade Pita Chips will satisfy all your cravings.

And for the final crowd pleaser, my buffalo chicken dip will be the star of your spread. It’s creamy, tangy, and just insanely delicious! It’s one of my favorite things to eat for sure.

Hope y’all have a crazy, delicious Super Bowl spread with my menu!

Photos by M Cooper Creatives

Ultimate Mediterranean Summer Menu

Ultimate Summer Menu

What are you cooking this Labor Day weekend? Use my ultimate summer menu to spice up your table. From an appetizer to a dessert, I got it covered. 

Start off your party with my refreshing Cucumber Thyme Fizz and Olive Hummus to get the party started!

Get the grill craking and charr up the corns to make this Charred Corn & Halloumi Salad.

Get your sheet tray for the branzino! Papilote Branzino is the easiest way to cook fish without drying out. 

Mediterranean Orzo Salad complements Mediterranean branzino.

Finish your Mediterranean feast with my Rosewater Grilled Peaches

Photos by Lauren Zaser

Chicken Souvlaki Dinner

Chicken Souvlaki Dinner!

If you're trying to make a good first impression this is the way to go! A date, family dinner, meeting the parents, whatever it may be this is honestly the perfect, most delicious meal! It's refreshing, healthy, and full of flavor. You can make any sides with it - but these are my favorites and most accommodating. 

Photos by Jessica Marx

Total Time: 60 minutes
Serves: 4-6 people

Chicken Souvlaki:

  • 3-4 lbs chicken thighs, cleaned, cubed

  • 6 garlic cloves, minced

  • 3 tbsp dried oregano

  • 2 tbsp fresh thyme, chopped

  • 2 tbsp 7 pepper seasoning

  • 2 tbsp salt

  • 1/2 cup olive oil

  • 2-3 lemons, juiced

Rice:

  • 1/2 cup vermicelli egg noodles, crushed

  • 1 tbsp vegetable oil

  • 1 cup jasmine rice

  • 3 cup chicken stock

  • Salt to taste

Cucumber Salad:

  • 1-2 large cucumber

  • 1/2 cup mint, cleaned

  • 1 lemon, juiced

  • Salt to taste

INSTRUCTIONS

1.    In a large bowl, mix the chicken thigh cubes with garlic, oregano, 7 pepper seasoning, and salt. 

2.   Then add the olive oil, and lemon juice, mix well. Let the chicken marinate for 2-24 hours in the fridge. 

3.    Preheat the oven, or grill at 450F.

4.     When ready skewer the chicken, about 6-7 pieces per skewer.

5.    In a medium size pot, heat the vegetable oil on high. Add the vermicelli egg noodles, and sautée until golden brown. 

6.   Add the rice, give it a quick stir, then add the stock and salt. When it comes to a simmer, reduce to medium-low heat, and cover. The rice should be ready in 20-25 minutes. 

7.   Start grilling, or roasting the chicken.
     Grill: About 3 minutes on each side.
     Oven: 15-17 minutes. 

8.   In a small bowl, start peeling the cucumber like you normally would, making long ribbon like strings. 

9.   Mix in the mint, lemon juice, and salt. Voila you got a salad. 

10.  When ready serve the chicken skewers, on a bed of rice, with a side of cucumber salad, and never forget the greek yogurt! 

11. Enjoy!!!!