As the seasons shift, so does my culinary inspiration. Summer beckons with its abundance of fresh produce, inspiring a shift towards light, vibrant dishes, and the grill, with its familiar and nostalgic sizzle, reminds me that it is my trusted culinary companion. It's a time when simplicity reigns supreme, and the allure of seasonal ingredients takes center stage.
Gatherings become more frequent and there's an innate joy in coming together, unencumbered by elaborate menus or table settings. Time slips away unnoticed and bedtimes are stretched until the fireflies gather and crickets sing. Growing up, summer meant more than just warm weather—It was a time when we cherished quality moments with our closest friends, and plans were delightfully spontaneous. As the sun set, the backyard and patio table transformed into havens of laughter and togetherness.
While the kids reveled in uninterrupted play, yard games, and riding bikes, the parents savored leisurely moments around the table; relaxed postures, flip flops kicked off, and conversation flowing freely as the evening unfolded. We often popped into Hilltop Market, the neighborhood butcher, for hamburger patties and locally baked buns. We ate off paper plates and sat on plastic chairs, munching on sweet corn on the cob while Mom tossed sun-warmed tomatoes with fresh basil, olive oil, and a drizzle of tart red wine vinegar, then served the simple side dish straight from the mixing bowl. Dad cracked open a cold Budweiser and Mom mixed Country Time pink lemonade, in a rust orange colored Tupperware pitcher, then topped it with ice and divided it among paper Dixie cups. It was a time devoid of attempts to impress or outperform anyone. A time when simple pleasures were the source of happiness, and the bonds of friendship grew stronger with each shared meal. In those moments, amidst the clinking of glasses, the aroma of grilled meats and potted herbs, and the melting popsicles for dessert, it wasn't just about the food—it was about the connection, the sense of belonging that made those summer evenings truly magical.
This year, I’m bringing summer simplicity back. A season stripped of pretense and formal invitations, one that is simply about being present in each other's company and creating memories without stress and judgment.
Make gathering the priority. Call up some friends, pool your refrigerator contents, and make what we call in my family an “Aunt Tootsie Dinner” (more on that later) Short form, a little bit of this a little bit of that- repurpose leftovers, use whatever serving dishes you have, serve it family style. Heck, scoop the pasta straight from the pot, why dirty more dishes?
So, who’s with me? Let’s bring back embracing and celebrating the simple joys, a practice that reminds us that the most cherished moments are often found in the unassuming pleasures of good food and great company.
Summer Quinoa Salad
This salad is the perfect accompaniment for grilled chicken, steak kebabs, a board with random cheeses, and whatever crackers are in your cabinet. Fresh, vibrant, bursting with flavor, and completely customizable. It feels like a few steps but hear me out, the vinaigrette is something that is usually always prepped in my fridge, I tend to buy a lot of produce in the summer so I use whatever I have on hand. Take this recipe as a loose guide. Don’t want to roast chickpeas because it’s 95 degrees outside and the thought of turning on the oven makes you get boob sweat? Fire up the toaster oven like I did or skip them all together. Have feta or fresh mozz in your fridge? Toss it in. Why not? This salad also doubles as a lunch brought to the pool the next day, you’re welcome.
TIP* if you have a rice cooker, make the quinoa in there! No turning on the stove at ALL!
1 15oz can chickpeas, roasted
3 cups cooked quinoa(or farro, or orzo you have leftover…)
1 bell pepper, diced
2 Persian cucumbers, diced
1 cup cherry tomatoes, halved
2 stalks celery, diced
2 ears sweet corn, raw and cut off cob
Herbs, lots (basil, mint, parsley, dill are some choices- about ½ cup chopped)
For the roasted chickpeas:
1 15oz can chickpeas, rinsed and patted dry
1 Tbsp olive oil
½ tsp garlic powder
Kosher salt
Preheat oven to 425 and line a baking sheet with parchment paper
Toss ingredients to combine, spread on baking sheet in an even layer, and bake 20-30 min until golden brown. Set aside to cool (or like I did, snack on them and add whatever you have left to the salad)
For the vinaigrette:
4 T white wine vinegar
2 T fresh lemon juice
4 tsp honey
4 tsp stone ground Dijon mustard
Kosher salt and pepper to taste
¼ cup olive oil
¼ cup avocado oil
Whisk or immersion blend all vinaigrette ingredients together then pour desired amount over prepared salad. If you have leftover, store in fridge and use on salads, to dip veggies, etc
For the salad:
Add the cooked and cooled quinoa to a large bowl, add chopped veggies, chickpeas, and herbs. Season with kosher salt to taste. Drizzle desired amount of vinaigrette over and toss to combine. Can be eaten right away or made in advance and stored in refrigerator
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