SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL
This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
- Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.
SAUTEED SUMMER SQUASH AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Provided by onejedi
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g
SUMMER PASTA WITH TOMATOES AND CHICK PEAS
My penchant for summer pasta dishes with uncooked tomato sauces continues here, with this simple, high-protein combination. You can also make this with fresh tomato sauce if you want a cooked sauce.
Provided by Martha Rose Shulman
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams
SPAGHETTI WITH SUMMER SQUASH AND TOMATOES
Steps:
- Bring a large pot of salted water to a boil over high heat for the spaghetti.
- Preheat the oven to 400 degrees F.
- Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
- The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
- To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.
Categories Salad Pepper Tomato Appetizer Vegetarian Squash Summer Grill/Barbecue Vegan Parsley Capers Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 16
Steps:
- For salad:
- Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
- For dressing:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
- Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
- Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
- Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 721 milligrams, Sugar 5 grams
SUMMER STEWED ZUCCHINI AND TOMATOES
This makes a great side dish for italian-style chicken.
Provided by sherry monfils
Categories Side Casseroles
Time 45m
Number Of Ingredients 9
Steps:
- 1. Heat oil in lg saucepan over medium heat. Saute garlic and onions until tender.
- 2. Add tomatoes. Cook, stirring until tomatoes soften. Add remaining ingredients and cook until zucchini is soft, about 20 mins.
SUMMER PASTA WITH TOMATOES, FRESH BASIL, AND BACON
One of my favorite ways to use fresh basil and tomatoes! Please don't substitute dried basil, as it will not give the same flavor. Serve at room temperature for a summer pasta or serve warm.
Provided by Karen Allard
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a bowl.
- Combine cooked pasta with crumbled bacon, grape tomatoes, feta cheese, pine nuts, and basil in a large serving dish.
- Combine Parmesan cheese, olive oil, garlic, and lemon juice in a food processor. Blend until smooth. Pour into pasta salad and mix to combine.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 47.1 g, Cholesterol 34.8 mg, Fat 36.3 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 569 mg, Sugar 3.1 g
SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP
Steps:
- Bring a large pot of salted water to a boil over high heat for the spaghetti.
- Preheat the oven to 400 degrees F.
- Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
- The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
- To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
- Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.
YELLOW AND GREEN BEAN SALAD WITH OLIVES, CHERRY TOMATOES AND SUMMER SAVORY
Provided by Peter Hoffman
Categories Salad Herb Olive Tomato Side Fourth of July Quick & Easy Green Bean Summer Healthy Vegan Potluck Boil Self Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
SUMMER BRAISED CHICKEN WITH TOMATOES
A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal
Provided by Lucy O'Reilly
Categories Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME
Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking
Provided by Tracy K
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
- Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 min.
- Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp.salt.
- Drizzle the remaining 1-1/2 Tbs.olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
- Let cool for at least 15 min.before serving.
- NOTE: You can use any combination of summer squash for this dish.
GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA
This is so simple and so good. I make this on an indoor grill, but it can be made on an outside grill or in a stovetop grill pan. This is adapted from a recipe in Everyday Food Magazine (#3), and the original recipe is pasta and cheese-less and also includes grilled chicken. Sometimes I also make it that way.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package, drain.
- In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
- Set aside.
- Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
- Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
- Remove from grill and allow to cool enough for you to handle.
- Cut the veggies into bite-sized pieces.
- Toss pasta and vegetables together in a large serving bowl.
- Top with cheese.
Nutrition Facts : Calories 356, Fat 9.9, SaturatedFat 2.1, Cholesterol 4.4, Sodium 100.2, Carbohydrate 56, Fiber 5.8, Sugar 9.7, Protein 12.9
GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE
Steps:
- Tarragon Vinaigrette:
- In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
- Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
- In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.
SUMMER PORK STEW WITH TOMATOES AND CORN
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat lard or oil over high heat in large, heavy saucepan or Dutch oven. Add pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season with salt and pepper.
- Reduce heat to low, add onions, and cook, stirring occasionally, until softened but not browned, for 8 minutes. Add garlic, cumin, oregano and tomatoes with their juice. Simmer partly covered until pork is tender, about 45 minutes.
- Add corn, and simmer for 15 minutes. Taste for seasonings. Serve sprinkled with parsley, cilantro and chili.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 26 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1189 milligrams, Sugar 10 grams, TransFat 0 grams
LINGUINE WITH SUMMER SQUASH, TOMATOES, AND BASIL
Light summer dish with minimal prep and cooking! Use fresh pasta and herbs to maximize flavor. I use spinach and garlic linguine when available. Enjoy immediately by itself, with a grilled protein, or bring to a dinner party!
Provided by JJLuke
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
- Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. Transfer pasta to a serving bowl.
- While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 92.6 g, Cholesterol 10 mg, Fat 16.4 g, Fiber 7.3 g, Protein 20.8 g, SaturatedFat 2.3 g, Sodium 81.4 mg, Sugar 3.5 g
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