Summer Meals in 20 Minutes or Less
As the beginning of August quickly approaches, one thing is on everyone's mind: the end of summer. For most, this means last-minute weekend trips, longer nights spent outside, and a curious wonder at how quickly the past few months flew by. In this rush to savor the last weeks of sunny warmth, relishing the season is generally preferable to getting tied-up in the kitchen. But this doesn't mean sacrificing satisfying, flavorful meals! Whether you're tucked away at home or relaxing in a beach-side getaway, make the most of August with these 15 recipes for quick, summery meals. Each takes 20 minutes or less to prepare, from grill-friendly fare like lobster with cilantro butter or garlicky pork kebabs, to simple stovetop dishes like tagliatelle with poppy seeds and prosciutto or a spicy yuba stir-fry with edamame. See 15 Recipes for Summer Meals in 20 Minutes »
Tagliatelle with Poppy Seeds and Prosciutto
Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco.
SERVES 4-6
INGREDIENTS
2 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
2 large shallots, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. poppy seeds
½ cup white wine
½ cup buttermilk
½ cup heavy cream
1 lb. tagliatelle or fettucine
2 oz. prosciutto, thinly sliced
½ cup finely grated Parmesan, plus more to garnish
4 scallions, cut into ½" slices
Juice of ½ lemon
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INSTRUCTIONS
1. Heat butter and oil in a 12" skillet over medium-high heat. Add shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes. Add poppy seeds; cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add wine; cook until almost all liquid evaporates, about 5 minutes. Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes. Meanwhile, bring a pot of salted water to a boil; add pasta, and cook until al dente, about 7 minutes. Drain pasta, reserving a little cooking water, and add to sauce in skillet. Add prosciutto, Parmesan, half the scallions, and lemon juice; toss to combine, adding water if necessary to make a smooth sauce. Season with salt and pepper, and transfer to a serving dish; sprinkle with remaining scallions and more Parmesan.
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Rib-Eye Steaks with Chimichurri
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
SERVES 4
INGREDIENTS
1 packed cup fresh flat-leaf parsley leaves
¾ packed cup fresh cilantro leaves
¼ packed cup fresh oregano leaves
¼ cup red wine vinegar
6 cloves garlic
½ jalapeño, stemmed
Salt and freshly ground white pepper
½ cup plus 2 tbsp. extra-virgin olive oil
4 1½"-thick rib-eye steaks (about 2½ lbs. total)
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INSTRUCTIONS
1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and ½ tsp. pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.
2. Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8-10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.
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Grilled Fish Tacos with Creamy Chipotle Sauce
These delicious fish tacos go great with a chipotle-mayonnaise sauce.
SERVES 8-10
INGREDIENTS
FOR THE CHIPOTLE SAUCE:
½ cup mayonnaise
⅓ cup plain Greek yogurt
½ tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo sauce plus 1 tsp. sauce
Kosher salt, to taste
FOR THE FISH:
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne
½ tsp. ground cumin
½ tsp. dried oregano
2 ½ lb. boneless, skinless tilapia fillets, sliced in half lengthwise
Kosher salt, to taste
Canola oil, for grilling
TO SERVE:
8" corn or flour tortillas, warmed
¼ small head green cabbage, very thinly shredded
1 small white onion, minced
1 medium tomato, cored and finely chopped
2 limes, cut into wedges
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INSTRUCTIONS
1. Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.
2. Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron grill pan over medium-high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside.
Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill with oil and working in batches if necessary, grill fish, flipping once until cooked through, about 5 minutes.
3. Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.
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