By Samantha Schwalm
In the summer, when the sun is out and hot, I do not like to heat up my kitchen. Below you will find a super easy menu perfect for entertaining guests on these warm summer nights.
Tuna Tartar:
10-minute prep time
Ingredients:
1 piece of sushi-grade tuna (small diced)
1 Tbls soy sauce
1 Tbls teriyaki sauce
1 garlic clove
1 tsp rice vinegar
1 Tbls diced green onion
1Tbls sesame seeds
1 Tbls of Ginger
In a large bowl whisk together all of the ingredients except the tuna. Then and the tuna and toss. Cover the bowl with plastic wrap and let sit in your refrigerator until ready serve. I serve with cucumber slices, good potato chips, and rice crackers. This is a huge crowd pleaser with adults and kids.
Peach and Arugula Salad:
5 minute prep time
Ingredients:
Arugula
Buratta
Peaches
Cherry tomatoes
Prosciutto
Balsamic reduction
Good olive oil
Kosher salt
On a large platter, spread out the arugula. Then place the buratta, peach slices, cherry tomatoes, and prosciutto. Next drizzle the olive oil and balsamic reduction over the top. Sprinkle salt to taste.
Grilled Chicken Thighs:
I understand that a lot of people do not love chicken thighs. Here is why I love them, flavor! Chicken thighs have more flavor than breasts because they have fat. If you have ever had chicken tacos and you can not figure out why they have more flavor, than the ones made at home….It is because they used thighs versus a chicken breast. If you truly feel like you can not eat a thigh, chicken breast will work perfectly. The breasts will have to be on the grill just a little longer.
15 minute prep
15 minute cook time
Ingredients:
8 Boneless, skinless, chicken thighs
1/2 cup of olive oil
1 garlic clove
1 lemon juiced
Pinch of salt and pepper
In a gallon size Zip Lock bag, place all of the ingredients. Refrigerator for at least an hour. I usually put the marinade together in the am, just to have it ready to go. I grill them for 2 to 3 minutes per side. Serve and enjoy!
I served the thighs with a cucumber salad and Parmesan risotto.
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