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3 Quick & Easy Summer Recipes

Jun 01, 2016 03:30PM ● Published by Melanie Heisinger

White Asparagus Bread Salad with Hollandaise. Photo Courtesy of the Rachel Ray Website.

Summer Corn and Tomato Pasta

Ingredients

  • Salt
  • 1 pound bow-tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 pint cherry tomatoes
  • 3 ears fresh corn, kernels cut off
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh basil leaves, torn into pieces

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
  3. Add the vegetables, butter and basil to the pasta and toss.
For full recipe, visit the Rachel Ray Website here

Spicy Honey-Glazed Chicken Breasts

Ingredients

  • 1/4 cup 
    extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup honey
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon lemon juice
  • 8 skinless, boneless chicken breasts (about 4 pounds)
  • Salt
  • 1 pineapple peeled, cored and cut into 8 thick rings

Directions

  1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
  2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
  3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
Visit the Rachel Ray Website for the full recipe. 

White Asparagus Bread Salad with Hollandaise

Ingredients

  • 1/2 pound 
    focaccia, cubed
  • 1/3 cup pine nuts
  • 1 1/2 pounds white asparagus, trimmed
  • 1 shallot, peeled
  • 1/4 cup fresh dill
  • 2 pasteurized egg yolks
  • 2 tablespoons white wine vinegar
  • 2 teaspoons dijon mustard
  • salt & pepper
  • 3/4 cup EVOO
  • 1 package  (5 oz.) spring salad mix

Directions

  1. Spread bread cubes and pine nuts on baking sheet; toast in 350 degrees oven until golden, 7 minutes. In pot of boiling, salted water, blanch asparagus for 2 minutes; transfer to ice water bath. Slice into 2-inch pieces. In blender, pulse shallot, dill, yolks, vinegar, mustard and 1/4 tsp. each salt and pepper until combined. With machine on medium, drizzle in EVOO. In bowl, toss asparagus, bread and pine nuts with 1/2 cup dressing. Toss in greens.
Visit the Rachel Ray Website for the full recipe.


What's your favorite summertime recipe? Tell us about it by contacting us

All content and photos courtesy of the Rachel Ray Website

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