Pimm's Cup

PHOTO: Unsplash

We bring you the Pimm's Cup in honor of Wimbledon’s favorite gin-based liquor. (Wimbledon starts on July 1).

Ingredients

• 2 ounces Pimm’s No. 1

• 1/2 ounce lemon juice, freshly squeezed

• Ginger ale

Instructions

1. Add Pimm’s No. 1 and lemon juice into a highball glass over ice. Top with ginger ale and stir to combine.

2. You may garnish your glass with a cucumber slice, mint sprig, strawberry, lemon or orange wheel, or a combination of them.

Watermelon Lemonade

PHOTO: Unsplash

Summer served up in a glass.

Ingredients

• A 6 lb watermelon, cleaned

• 4 lemons

Instructions

1. Half your watermelon and scoop the flesh into a blender.

2. Process until smooth and strain through a fine-mesh sieve to remove the seeds.

3. After juicing the lemons, add the juice to the watermelon juice and a generous amount of ice cubes to a large pitcher.

4. Serve by adding a few slices of lemon and mint.

5. Should you want to make this a cocktail, add your favorite spirits.

Peanut Chicken Protein Bowl

PHOTO: DELISH/JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Summer weeknight meals made easy.

Ingredients

• 1 large sweet potato, peeled, cut into 1/2" cubes

• 1 large red onion, finely chopped

• 3 Tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 1 lb. boneless, skinless chicken breasts

• 1/2 tsp. garlic powder

• 1/2 tsp. ground ginger

• 1 small clove garlic, finely chopped

• Juice of 1 lime

• 2 Tbsp. creamy peanut butter

• 1 Tbsp. honey

• 1 Tbsp. reduced-sodium soy sauce

• 1 Tbsp. toasted sesame oil

• 4 c. cooked brown rice

• 1 avocado, thinly sliced

• 2 c. baby spinach

• 1 Tbsp. chopped fresh cilantro

• 1 tsp. toasted sesame seeds

Instructions

1. Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

3. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

4. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Delish always has the best recipes. You can find tips and tricks for this recipe here and more delicious dishes on the website.

Summer Strawberry Cake

Photo: Unsplash

Seasonal strawberries and cake, what’s not to love?

PS: Yes, I put this in the breakfast category, because it’s delicious for breakfast.

Ingredients

• 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate

• 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon table salt

• 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar

• 1 large egg

• 1/2 cup (118 ml) milk

• 1 teaspoon (5 ml) vanilla extract

• 1 pound (450 grams) strawberries, hulled and halved

Instructions

1. Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake.

2. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.

3. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

4. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in).

5. Sprinkle remaining 2 tablespoons sugar over berries.

6. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

This is a favorite from Smitten Kitchen.

Watermelon Feta Salad

Photo: Unsplash

‘Tis the season for fresh summer favorites.

Serves 4-6

Ingredients

• 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon), chilled

• 1 tablespoon olive oil

• 2 ounces feta cheese, crumbled

• 4 basil or 6 mint leaves, minced

• Lemon zest (optional)

• 1 pinch kosher salt, for garnish

• Fresh ground black pepper (optional)

Instructions

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.

2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then, assemble the salad right before serving. Leftovers store for up to 2 days.

Thank you to a Couple That Cooks for this dish.

Ahi Tuna Poke Stacks

Photo: Skinny Taste

We’ve never met a Skinny Taste recipe we didn’t like and Gina makes this restaurant favorite deceivingly easy. This is so fresh and so easy.

Ingredients

• For Tuna:

  • 12 ounces raw sushi-grade tuna, cubed small

  • 3 tablespoons reduced-sodium soy sauce, or gluten-free tamari, liquid aminos

  • 1 1/2 teaspoon sesame oil

  • 1 teaspoon sriracha

  • 1 scallion, sliced

• For Stacks:

  • 1 cup cooked short-grain brown rice, heated

  • 1 tablespoon rice vinegar

  • 1 cup peeled and diced cucumber, about 1 medium

  • 1/2 cup mashed avocado, about 1 medium

  • 4 teaspoons Furikake, such as Eden Shake or use sesame seeds

  • 4 teaspoons reduced-sodium soy sauce, or gluten-free

  • 4 teaspoons mayonnaise

  • 1 teaspoon sriracha sauce

Instructions

1. In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.

2. Gently toss and set aside while you prepare the rest.

3. Place the heated rice in a bowl and add rice vinegar; stir.

4. In a small bowl, combine mayonnaise and sriracha sauce.

5. Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoons of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.

6. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.

7. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

8. Repeat with remaining ingredients.

Thank you Skinny Taste for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as so many stellar other dishes to try.

One-Pot Garlicky Shrimp & Broccoli

Photo: Unsplash

20 minutes to dinner destiny.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 6 medium cloves garlic, sliced, divided

• 4 cups small broccoli florets

• ½ cup diced red bell pepper

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound peeled and deveined raw shrimp (21-30 count)

• 2 teaspoons lemon juice, plus more to taste

Instructions

1. Heat 2 tablespoons oil in a large pot over medium heat.

2. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper.

3. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

4. Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute.

5. Add shrimp and the remaining 1/4 teaspoon of salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes.

6. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

7. Serve over rice or cauliflower rice. Or serve with a side salad.

Thanks to Eating Well for this delicious dish that’s in the dinner table rotation.

Healthy Chicken Salad

Photo: ifoodreal

Easy to make whether you're honoring mom or whipping up a midweek meal.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie chicken is always an option)

• 2 stalks celery, diced

• 1 cup red grapes, halved

• 1/2 cup thinly sliced almonds

• 3 green onions, sliced

• 3 Tbsp fresh lemon juice

• 1/2 tsp celery seed

• 2 Tbsp parsley, finely chopped

• 3/4 cup plain Greek yogurt

• 1 Tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp cracked black pepper

Instructions

1. Mix together the chicken, celery, grapes, almonds, green onions and parsley in a large bowl.

2. In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper.  Drizzle the yogurt blend over the chicken mixture and mix well until all combined.

3. Cover and store in the refrigerator until ready to enjoy. You can serve it over lettuce, on bread or with crackers.

This recipe is a Last Night’s Game office favorite that’s a blend of a few different recipes.