Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

  • cooking oil spray, for grill grates
  • 5 T extra-virgin olive oil
  • 4 ears of corn, husked
  • 1 bunch scallions (I used 4 huge scallions)
  • 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
  • 2 T sherry vinegar or red wine vinegar
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • freshly ground black pepper, to taste
  • 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
  • 1 cup sweet basil, chiffonade, plus more for garnish
  1. Prepare a grill for medium-high heat; oil grate (before heating).
  2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼”–½” pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
  3. Transfer to a cutting board and let cool.
  4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
  5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
  6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
  7. Top corn and scallion salad with more basil just before serving.

Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.

Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

  • 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
  • 4 to 6 T extra-virgin olive oil
  • 2 T chili powder
  • Kosher salt
  • 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
  • 3 ears of corn, kernels cut from the cob, plus more, if desired
  • 1 large red onion, thinly sliced
  • fresh oregano leaves, for garnish, optional
  1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
  2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
  3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
  4. Using a mandoline, slice the red onion into 1/8-inch rounds.
  5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
  6. Heat the grill to medium-high.
  7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
  8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
  9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.

Chicken Parm Burgers

I loved the idea of transforming one of our absolute favorite comfort food dishes into a summer dinner made on the grill. The burgers were very moist and packed with flavor. We ate them on potato rolls with coleslaw, potato chips, pickles, and watermelon. Perfect!

This recipe was adapted form The New York Times, contributed by Ali Slagle. We grilled the burgers, increased the amount of garlic, and used sliced fresh mozzarella. Cheesy and delicious.

Yield: Serves 4

  • olive oil or cooking oil spray
  • 1 pound ground chicken or turkey, preferably dark meat
  • 1/2 cup plus 2 tablespoons finely grated Parmesan, divided
  • 1/4 cup chopped basil leaves
  • 2 tablespoons tomato paste
  • 4 garlic cloves, finely grated or pushed through a garlic press
  • Kosher salt
  • 4 (1/4-inch thick) slices from a large ripe tomato
  • 4 (1/-4 inch thick) slices fresh mozzarella or 1/2 cup grated fresh or low-moisture mozzarella
  • potato rolls, burger buns or ciabatta rolls
  • baby spinach or arugula, for serving
  1. Lightly grease a large plate with olive oil or cooking oil spray and set aside.
  2. In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
  3. Gently incorporate the ground meat into the cheese mixture.
  4. Working the meat as little as possible, form 4 patties that are each about 4 1/2 inches wide and about 1/2 cup or 135 grams.
  5. Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
  6. On a rimmed plate, sprinkle the tomato slices with salt.
  7. If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
  8. Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
  9. Toast the buns on the preheated grill, if desired. (I omitted this step.)
  10. Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
  11. Flip the patties, top each with 1/2 tablespoon of the grated Parmesan cheese followed by a slice of fresh mozzarella cheese (or with the combination of grated cheeses, if using).
  12. Cover the grill with the lid and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
  13. Pat the tomatoes dry.
  14. To each bottom bun, add a handful of baby spinach or arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot with chips and coleslaw, as desired.

Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

  • 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
  • 6 T unseasoned rice vinegar
  • 3 T canola oil
  • 2 teaspoons toasted sesame oil, plus more for serving
  • 3 ears of corn, kernels cut from cobs
  • grapeseed oil (or another neutral oil)
  • Kosher salt and freshly ground black pepper
  • 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
  • 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
  • flaky salt, for serving
  1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
  2. While the grill is heating, pat the fish dry and make the salad.
  3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
  4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
  5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
  6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
  7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
  8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
  9. Immediately transfer the grilled fish to a platter.
  10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
  11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Grilled Za’atar Chicken Thighs & Tomatoes with Garlic Yogurt Sauce

My husband made this full-flavored grilled chicken for my birthday dinner. One of our favorite grilled chicken marinades is yogurt-based. It truly results in the most juicy and flavorful meat. Because yogurt is more gentle than vinegar or lemon juice used in other marinades, the marinating time can be extended without altering the texture of the meat. Making the marinade a day in advance is perfect when activities are planned for the day of the meal and there is little time to spend in the kitchen.

Much of my birthday celebration was focused on food- no surprise. 🙂 My first surprise was a very special breakfast pastry delivery from Dominique Ansel in NYC. (I am a huge fan!) So beautiful, I had to take a few photos.

If that wasn’t enough, we enjoyed the beautiful weather by going out to lunch at a favorite outdoor spot. Lovely.

We ate this grilled chicken over rice for dinner. This recipe was adapted from The New York Times, contributed by Melissa Clark. The original recipe suggests serving it with pita and cucumber-tomato salad. I loved it with grilled tomatoes. We also had warm naan on the side.

My daughter and I made Strawberry Crumb Cake for our celebratory dessert. We ate it warm with vanilla ice cream. ❤

Yield: Serves 4 to 6

  • 6 garlic cloves, finely grated, pressed, or minced
  • 2 lemons, zested
  • 1 cup plain whole-milk yogurt (I used Greek yogurt)
  • 1/4 cup chopped fresh cilantro, plus more sprigs for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for the tomatoes and for serving
  • 1 1/2 tablespoons za’atar, plus more for serving
  • 1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
  • 1 3/4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8)
  • 8 to 10 Campari tomatoes
  • pita, rice, or naan, for serving, as desired
  1. In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  2. When ready to cook, light the grill to medium (or heat your broiler with the rack 3 inches from the heat source).
  3. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through. Using an instant-read thermometer, the meat should have an internal temperature of 165 degrees.
  4. Brush the Campari tomatoes with olive oil and season with salt and pepper. Thread onto skewers. Grill until heated through, slightly charred, and soft.
  5. While the chicken and tomatoes are cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper.
  6. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  7. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. (We served it over Basmati rice and drizzled it with the juices accumulated after removing the chicken from the grill.)
  8. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

  • 1 1/2 pounds ground chicken (can substitute ground turkey)
  • 4 cups baby spinach, long and/or thick stems removed, chiffonade
  • 4 large or 6 small scallions, thinly sliced
  • 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
  • 2 oz feta cheese, crumbled (about 5-6 tablespoons)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 3 T panko breadcrumbs
  • vegetable oil and/or cooking oil spray, for grill
  • 8 potato rolls, split, lightly toasted (if desired), for serving
  • sliced red onion, tomato, and/or avocado, for topping, as desired
  • tzatziki sauce, for topping (see below)

For the Tzatziki:

  • 1/2 cup whole milk Greek yogurt
  • coarse salt and freshly ground black pepper
  • dash cumin
  • 1 small garlic clove, finely grated or pushed through a garlic press
  • 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
  • 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
  • fresh dill or parsley, minced, to taste

To Make the Burger Patties:

  1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
  2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
  3. Add the ground meat; mix gently with a fork until just combined.
  4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

  1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
  2. Refrigerate so that the flavors can develop while the burgers are cooked.
  3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

  1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
  2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
  3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
  4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Marcella Hazan’s Sicilian-Style Swordfish

This was such an elegant, fresh, tasty, and quick-cooking dish. It is part of a recipe collection that Food and Wine published for their 40th anniversary titled “Food & Wine: Our 40 Best-Ever Recipes.”

The recipe was contributed to this special issue by Marcella Hazan. I modified the ratio, using less swordfish but the same amount of sauce. By serving the fish over a bed of rice, the rice absorbed all of the extra deliciousness.

Yield: Serves 3 to 4

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons table salt (I used coarse salt)
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/4 cup extra-virgin olive oil
  • freshly ground black pepper
  • 1 1/2 to 2 pounds swordfish steaks, cut 1/2 inch thick (I cut 1-inch thick steaks in half)
  1. Light a grill or preheat the broiler.
  2. Make the Sauce: In a small bowl, mix the lemon juice with the salt until the salt dissolves. (I used coarse salt- which took quite a while to dissolve.) Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
  3. Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, about 3 minutes per side (6 minutes total).
  4. Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
  5. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish (and rice, if desired). Serve at once.

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