In the Kitchen – July 2026

Ok, summer has arrived. Veggies are farm fresh and in their prime. Our bodies hunger for crisp, crunchy salads. Throw some protein in the mix, and you’ve got the perfect answer to a deck-worthy meal.    Try making the kebabs with your favorite youngster. They’ll thrill at being chef and it’s a great activity for their brains and hands at the same time. Yum! Enjoy and have fun!!

Poppy Seed Dressing

1/2 C. sugar
1/3 C. lemon juice
2 tsp. finely chopped onion
1 Tbsp. poppy seeds
2/3 C. oil
1/4 tsp. salt
1 Tsp. Dijon mustard

Great on Romaine, sliced strawberries, spinach or any salad of choice.

Spaghetti and Fresh Tomatoes

2 pints cherry, grape or sungold tomatoes, halved
1/4 C. olive oil
1 small clove garlic, minced
1 lb. thin or regular spaghetti
1/4 C. grated parmesan cheese, plus more
for garnish
1/4 C. grated pecorino romano cheese
1 handful fresh basil, torn

Combine tomatoes, olive oil and garlic in a large bowl. Season with salt and pepper. Let stand for 20 minutes.

Bring a large pot of salted water to boil. Add pasta and cook al dente. Using tongs, take prepared pasta directly from boiling water and add to bowl with tomatoes, reserving 1/4 C. cooking water. Then drain.

Add parmesan, pecorino and basil, and toss, adding some of the reserved cooking water and more olive oil as needed until pasta is coated. Serve garnished with more parmesan cheese.

Hawaiian Chicken Kebabs

1 Tbsp. oil, plus more for brushing kebabs
3/4 C. ketchup
3 Tbsp. soy sauce
3 Tbsp. apple cider vinegar
11/2 Tbsp. honey
1 1/4 lbs. skinless, boneless chicken breasts,
cut into 1 1/4 inch pieces
1 8-oz. can water chestnuts, drained
and rinsed
4 C. chopped pineapple
1 small red onion or orange bell pepper
cut into chunks
4 Hawaiian sweet rolls

Preheat broiler. Soak 8 wooden skewers in water, about 20 minutes. Line baking sheet with foil and brush with oil.

Whisk together ketchup, soy sauce, vinegar and honey in a bowl, reserving half of the sauce in a separate bowl for dipping. Toss chicken, water chestnuts, pineapple, bell pepper and 1 Tbsp. oil in large bowl. Sprinkle with 1/2 tsp. salt and few grinds of black pepper. Thread onto skewers, alternating the ingredients. Transfer to prepared baking sheet.

Brush kebabs with some of sauce and broil until they start to brown about 4 minutes. Flip and brush with more sauce and continue broiling kebabs until golden and cooked through. Serve with reserved sauce and rolls.

Beet-Salmon Salad with Horseradish Yogurt

1 lb. skinless, boneless salmon fillet
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 Tbsp. olive oil
1 garlic clove, finely chopped
1 C. plain whole-milk Greek yogurt
3 Tbsp. prepared horseradish, drained
juice of 1 lemon
1 medium shallot, thinly sliced into rings
2 medium endives, cored, leaves separated
1/4 C. coarsely chopped dill
1 8.8oz. pkg. cooked beets, drained, cut into wedges

Season salmon generously on both sides. Heat 1 Tbsp. oil in large nonstick pan over medium heat. Add salmon and cook until browned slightly, underneath, about 4 minutes. Turn and cook until lightly browned on other side, about 4 minutes. Transfer to large plate and cool.

Mix garlic, yogurt, horseradish and 1 Tbsp. oil in small bowl. Season with salt. Spread over a platter, covering it completely.

Whisk lemon juice, 1/2 tsp. salt, 1/4 tsp. black pepper and remaining 2 Tbsp. oil in large bowl. Add shallot and toss to coat. Let mixture stand for 5 minutes.

Add endives and dill to bowl with shallot and toss to coat. Taste salad and season with salt and pepper if needed.

Spoon salad over yogurt on platter. Season beets with salt and pepper. Break salmon into large irregular pieces. Place salmon and beets in salad.