Simply Recipes / Sara Tane
Summer has always been my favorite season, and after living in California for the last five years and moving to Illinois this past winter, it feels especially sweet. While we lived in Northern California, the quality of local produce was unparalleled, and I’m sad to say that I took it for granted.
When we packed up and moved to the Chicago area (during winter, no less), I found myself daydreaming of the farmer’s markets of my past. With the warmer weather, my spirits have lifted, and I’m ready to embrace all things summer, including the produce.
This week especially, I’m leaning into the beautiful tomatoes I picked up at the farmer’s market to make not one, but two recipes centered around juicy, sweet tomatoes!
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Bruschetta with Tomato and Basil
Tomatoes and basil are a match made in heaven. I’m planning on serving this on pieces of toasted sourdough for an open-faced tomato sandwich. The recipe calls for peeling the tomatoes, but if I’m being honest, I’ll probably skip that step. Instead, I’ll use cherry tomatoes, salt them, and let them rest for 10 minutes before draining out the excess liquid.
Simply Recipes / Elise Bauer
Get Recipe: Beef Kebabs
Founder Elise Bauer says, “I love, really truly love beef kebabs. Why? They’re fun, they’re on a stick. You can make your own, just the way you want them (lots of mushrooms, please). If you’ve marinated the meat properly (several hours or preferably overnight), they’re the most juicy wonderful morsels you could possibly eat.”
Simply Recipes / Sarah Tane
Get Recipe: No-Cook Tomato Basil Pasta
Tomato season is upon us! I wait months to get juicy, ripe tomatoes, and I am going to make them my entire personality this summer. I love that this recipe celebrates the rich, umami flavor of this summer crop. I plan to prepare this before I start work, and let the flavors meld and marry before tossing it with freshly cooked pasta at dinner time.
Simply Recipes / Lori Rice
Get Recipe: Seared Ahi Tuna
If you think it’s hard to replicate your favorite restaurant ahi tuna, think again! Best served rare, it cooks in less than ten minutes for a protein that feels fancier than it is. I’m going to serve mine with blistered shishito peppers and creamy coconut rice for when friends are over for dinner.
Simply Recipes / Sara Haas
Get Recipe: The 1-Minute Greek Cucumber Sandwich I Make on Repeat
Recipe developer Sara Haas says, “I love making tzatziki from scratch, but it takes a bit of time to prepare. That’s why I’ll often buy prepared versions when I know I have a busy week ahead. I’m currently crushing on the delicious version made by Whole Foods, but other brands like Cedars are also great.”
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Dining and Cooking