Dill Pickle Smashed Potato Salad from Food and Wine. The potatoes are microwave steamed, the smashed and roasted in an oven with olive oil til crispy. Then you add a mayonnaise ranch based dressing with pickles and onions. A delicious surprise! This gets a 5!
We have a lot of cucumbers from our garden, so this is Spicy Cucumbers with Mint Scallions and Crushed Peanuts from NYT Cooking. This has a dressing that is nicely balanced in flavor and quantity with the cucumbers and herbs. Key step is letting it chill for 30 minutes—perfect in our heat! Simple and fabulous, this gets a 5.
Summer Thai Inspired Noodle Salad from Food and Wine. Lovely Thai flavors without any peppers or heat. We enjoyed this, and would have enjoyed a little capsaicin. We give it a 4.
Mushroom Smash Burgers from NYT Cooking. These are really quite delicious! The mushrooms really do become flat and crispy. I would use a bit more onion powder and salt on the mushrooms, but these still get a 5.
Halloumi Peach and Cucumber Spoon Salad from NYT Cooking. Can’t argue with Colorado Peaches! Very tasty, this gets a 4.
Summery Eggplant Parmesan from Food and Wine. This has several steps, including roasting the vegetables that make the sauce (the roasting gives it great depth), and grilling the eggplant. So not a really quick recipe, but Carl thinks it is the best eggplant recipe he has had. We give this an enthusiastic 5!
Limoncello Spritz from Food and Wine. This is very simple (limoncello and sparkling wine) but perfect for a 100+ degree day. We give it a 5.
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