Spring has been shy in the Northeast this year, beaming with sunshine one moment, to be blanketed in clouds and damp rain the next. But, as Kay Chun reminds us, summer is just around the corner, “poised to encourage breezy communal dining under the glow of the sun and the grill,” she writes in her lovely DailyExpertNews article.
Her piece features excellent new recipes that not only take full advantage of summer’s best produce, but also cater to all of your favorite cookout dishes — burgers, hot dogs, grilled chicken, and all. And all of these recipes taste even better when made ahead of time. Her chive pesto potato salad (above), layered with crunchy greens and parsley, can be put together up to three hours in advance, giving the flavors a chance to infuse into the veggies.
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Chive Pesto Potato Salad
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You can cook the zucchini the night before for Kay’s Spicy Roasted Zucchini Pasta Salad, then toss with scallops or fusilli and a lemony tahini dressing several hours before serving. Mix well just before serving to make sure all the chewy, sweet golden raisins and crunchy sunflower seeds are well distributed.
Kay’s jewel-toned tomato salad, seasoned with a complex dressing of toasted sesame oil, garlic and basil, makes even the earliest tomatoes taste great in late July. I serve it as an accompaniment to grilled sausages or on its own, perhaps generously garnished with bocconcini or soft goat cheese crumbles.
When I get my hands on those first ears of corn, I’ll make her sweet corn salad with buttermilk vinaigrette. She quickly blanchs the corn on the cob to remove the starch, then mixes the kernels and some crunchy cucumber with a spicy buttermilk dressing spiked with garlic and black pepper. It has creamy corn vibes, but with a brighter, lighter feel.
For a make-ahead dessert, Samantha Seneviratne’s Mississippi mud pie is a towering, fudgy beauty that will amply feed 16 of your besties.
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Tip of the hot potato
Kay mentions this in her potato salad recipe, but it’s a tip you can use for any dense root vegetables, such as carrots, beets, or parsnips: Season them while they’re still hot or warm. This allows the flavors of your dressing or sauce to absorb better and better. Taste and add more salt, chilli flakes, lemon, vinegar or oil when serving, especially if served cold. Cold salads often need a flavor boost just before showtime.
