Mediterranean-Inspired Recipes for Summer
This easy-to-prepare dish is both gluten-free and dairy-free — and utterly delicious.
Makes 4 to 6 portions, Prep time: 20 minutes, Cook time: 10 minutes + cooking pasta time 10 minutes
8 ounces gluten-free pasta of your choice
¼ cup fresh dill, chopped
¼ cup cilantro, chopped
¼ cup green onion, chopped
¼ cup basil, chopped
¼ cup parsley, chopped
zest of 1 lemon
juice of 2 lemons
½ cup extra-virgin olive oil
¼ cup sun-dried tomatoes, chopped
2 garlic cloves, chopped
salt and pepper to taste
- Cook the gluten-free pasta al dente according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the chopped dill, cilantro, onion, basil, parsley, lemon zest, lemon juice, extra-virgin olive oil, sun-dried tomatoes and garlic. Mix well to combine.
- Add the cooked gluten-free pasta to the herb and lemon mixture. Toss gently until the pasta is evenly coated.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Let the pasta sit for a few minutes to give the flavors time to meld. This will also allow the pasta to absorb some of the dressing. Serve at room temperature.
Summer-Ready Lemon Trifle
A trifle that makes a beautiful and delectable dessert for any occasion.
Makes 10 servings
- Prepare the homemade madeleines, lemon curd and pastry cream according to the recipes below.
- In your trifle dish, start by layering madeleines, then spoon a layer of pastry cream over the madeleine layer, followed by a layer of lemon curd.
- Repeat the layers until you reach the top of the dish. Finish with a layer of pastry cream and some lemon curd.
- Garnish with fresh berries, such as blueberries, raspberries or strawberries, and add dollops of whipped cream to finish.
These delicate and buttery madeleines are best enjoyed on the day they are baked. However, you can store any leftovers in an airtight container for 2 to 3 days.
Makes 24, Prep time: 20 minutes, Cook time: 10 minutes
3 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking powder
10 tablespoons unsalted butter, melted and slightly cooled
zest of 1 lemon (optional)
- Preheat your oven to 350°F. Grease and flour two madeleine pans, each with 12 cavities.
- In a mixing bowl, beat the eggs, sugar, vanilla and salt together until well combined and slightly thickened.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry mixture to the egg mixture, stirring gently until combined. Be careful not to overmix, as it can make the madeleines dense.
- Slowly pour the melted butter and lemon zest (if using) into the batter. Gently fold the ingredients together until the batter is smooth and the mixture well incorporated.
- Spoon the batter into each cavity of the prepared madeleine pans, filling them about three-quarters full. Smooth the tops with the back of a spoon or spatula.
- Place the pans in the preheated oven and bake for approximately 10–12 minutes, or until the edges of the madeleines are golden brown and the centers spring back when lightly pressed.
- Remove the pans from the oven and let the madeleines cool in the pans for a few minutes. Then transfer them to a wire rack to cool completely.
Classic Pastry Cream
Makes 3 cups, Prep time: 15 minutes,
Cook time: around 7 minutes + cooling time
2½ cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
pinch of salt
- In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Stir occasionally to prevent scorching.
- In a separate bowl, whisk together the sugar, cornstarch, egg yolks, vanilla extract and salt until well combined and smooth.
- Gradually pour about half of the hot milk into the egg mixture while whisking continuously. This process, known as tempering, helps bring the eggs to a temperature similar to the hot milk’s without scrambling them.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly to combine.
- Return the saucepan to the stove and cook the mixture over medium heat, stirring continuously with a wooden spoon or whisk, until it thickens, about 5–7 minutes. Be sure to scrape the bottom and sides of the pan to prevent scorching.
- Once the pastry cream has thickened to a pudding-like consistency, remove the saucepan from the heat.
- Strain the pastry cream through a fine-mesh sieve to remove any lumps.
- Transfer the pastry cream to a clean bowl and cover it with plastic wrap, ensuring the plastic wrap is in direct contact with the surface of the cream to prevent a skin from forming.
- Let the pastry cream cool to room temperature, then refrigerate it for at least 2 hours.
- Once chilled, give the pastry cream a good whisk to smooth out any remaining lumps before using.
Makes 3 cups, Prep time: 15 minutes,
Cook time: 10 minutes
1 cup fresh lemon juice (about 6–8 lemons)
zest of 3 lemons
1½ cups granulated sugar
1 cup unsalted butter, cubed
6 large eggs
pinch of salt
- In a saucepan, combine the lemon juice, lemon zest, sugar and butter. Heat the mixture over medium heat, stirring constantly until the butter has melted and the sugar has dissolved.
- In a separate bowl, whisk together the eggs and salt until well beaten.
- Slowly pour a small amount of the hot lemon mixture into the eggs while whisking continuously. This will temper the eggs and prevent them from curdling when added to the hot mixture.
- Gradually add the tempered egg mixture back into the saucepan with the remaining lemon mixture, whisking constantly to combine.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or whisk, until it thickens and coats the back of the spoon, about 8–10 minutes. Be careful not to let it boil.
- Once the lemon curd has thickened, remove the saucepan from the heat.
- Strain the lemon curd through a fine-mesh sieve to remove any bits of cooked egg or zest. This step helps ensure a smooth and silky texture.
- Allow the lemon curd to cool for a few minutes, then transfer it into clean, sterilized jars or containers. Seal the jars with lids and let them cool to room temperature.
- Once cooled, refrigerate the lemon curd for at least 2–3 hours or overnight to thicken further.
Pomegranate Lime Cooler
Perfect for summer, a fruity, refreshing cocktail. If you prefer a nonalcoholic version, omit the vodka and replace it with an equal amount of sparkling water or lemon-lime soda for a delightful mocktail.
Makes 6 drinks, Prep time: 10–15 minutes
4 cups pomegranate juice
2 limes, sliced
2 oranges, sliced
1 cup vodka (adjust according to preference)
fresh mint leaves for garnish (optional)
simple syrup (see recipe)
- In a large pitcher, pour the pomegranate juice and add the sliced limes and oranges.
- Add the vodka and simple syrup and stir gently to combine all the ingredients.
- Place the pitcher in the refrigerator for at least 1 hour to allow the flavors to meld and the mixture to chill.
- When ready to serve, fill glasses with ice cubes.
- Stir the chilled mixture once more and pour it over the ice, ensuring some lime and orange slices make it into each glass. Top with a splash of sparkling water and garnish with mint leaves. Serve immediately.
1 cup granulated sugar
1 cup water
- In a small saucepan, combine the granulated sugar and water.
- Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved. Avoid boiling.
- Remove the saucepan from the heat and let the simple syrup cool to room temperature.
- Once cooled, transfer the simple syrup to a clean, airtight container or glass bottle for storage. It can be kept in the refrigerator for up to 1 month.