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In The Kitchen

In The Kitchen

Mmmmmm… these are some of my favorites, especially after a long day in the pool, or at the beach. One of my favorite flavors of the season is tahini.  Delicious on pita or raw veggies, it can liven up any salad or noodle dish. And the Asian salad is a real hit. Not a fan of red cabbage? Try exchanging it for iceberg lettuce, sliced very thin. All of these recipes are summer-friendly and great for any kind of table… for family or company! Enjoy!!


¼ C. tahini (sesame seed paste)
¼ C. lemon juice
1 Tbsp. ginger
1 Tbsp. agave syrup
8 oz. linguine
3 C. broccoli florets
8 oz. sugar snap pea pods, halved
2 medium carrots, cut into ribbons with peeler
¼ C. chopped peanuts

In small bowl, stir together tahini, lemon juice, ¼ C. water, ginger, agave syrup and ¼ tsp. salt. Set aside

Prepare linguine in a in a large pot cook according to directions. Drain. Return to pot.

Add broccoli, peas, carrots and tahini mixture. Toss to combine. Top with chopped peanuts.


1 C. green olives, pitted and chopped
½ C. black olives, pitted and chopped
2 Tbsp. red sweet pepper, finely chopped
1 Tbsp. olive oil
1 tsp. fresh thyme leaves
1 Tbsp. minced garlic
½ tsp. crushed red pepper

Combine all ingredients in a small bowl until well mixed. Serve at room temperature. (Try using Castelvetrano and Kalamata olives for relish.)


1 red jalapeno chile w/some seeds, chopped
1/3 C. vegetable oil
¼ C. fresh lime juice
2 Tbsp. soy sauce
2 tsp. light brown sugar
1 tsp. fish sauce
1 tsp. ginger
½ small head of red cabbage, thinly sliced (about 5 cups)
2 medium carrots, peeled, shredded
6 scallions, whites and pale greens only, thinly sliced
3 C. rotisserie chicken, shredded
1 C. baby spinach, thinly sliced
1/3 C. chopped fresh cilantro
¼ C. chopped dry-roasted peanuts
½ tsp. toasted sesame seeds

Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce and ginger in large bowl. Season with salt. Add cabbage, carrots, scallions, chicken, spinach and cilantro. Toss to coat. Top with peanuts and sesame seeds.


3 summer squash or zucchini, sliced on a diagonal about ½” thick
3 red orange, or yellow bell peppers, cut into 1” strips
4 Tbsp. extra-virgin olive oil
Salt, pepper to taste
2 garlic cloves
2 Tbsp. red wine vinegar
4 sprigs oregano

Place racks in upper and lower thirds of oven.
Preheat oven 475°F.

Place squash and peppers on separate baking sheets.
Drizzle each sheet of veggies with ½ Tbsp. oil, season with salt and pepper, and toss. Spread in a single layer, turning peppers skin up.

Roast peppers on upper rack and squash on lower rack until tender, about 15 minutes. Cool slightly and remove skins.

Whisk garlic, vinegar and remaining oil in a large bowl.
Add veggies and oregano. Toss to coat. Cover and let sit at least 1 hour.

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