Summer Weekend Recipes



Happy Friday everyone! Someone else in this apartment is pretty pooped and ready for this weekend to begin.  Had to snap this photo a minute ago – I just love the way Dimona’s large floppy jowl-lips get caught on things.  She also looks so “oh woe is me” in this picture, which is totally pathetic because she just had breakfast, a nice long jog, and treats.  And now, she’s laying in bed again while I check my emails and blog. Rough life!

This is the first weekend in a very long time where Josh and I have nowhere to be, nowhere to go, nothing planned, and nothing we have to do. It is such a LIBERATING feeling!  Although I’ll be stuck doing bar review study most of the weekend, I’ll have lots of time to cook delicious food and possibly even have a girl’s night on Saturday.  Being the total food nerd that I am, added to the multiple hours a day I spend on Pinterest (if you haven’t started pinning, you really should check it out!) I’ve already found multiple things I want to make this weekend!  I’m headed to the grocery store later today for ingredients, and some of the ingredients, like ripe tomatoes, I’ll be able to get at the Grand Army Plaza Green Market tomorrow!  Here’s a few things I’ll be making this weekend:

For dinner tonight, I’m making Chilled Lobster Rolls:


What You Need:

  • 2 1/2 cups lobster meat, cut into chunks
  • 1/4 to 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/3 cup celery, finely chopped
  • 2 scallions, finely chopped
  • Salt and freshly ground black pepper, to taste
  • A few dashes of hot sauce, optional
  • 4 split-top hot dog buns
  • 4 tablespoons butter for buns
  • 1/2 cup shredded lettuce
  • 4 lemon wedges

Mix all ingredients (except the buns of course) in a bowl, put in the fridge to chill for at least 30 minutes.  When ready, toast the buns, butter if desired, and fill with the lobster mixture!

For lunch tomorrow, I’m going to make Creamy Avocado Chicken Salad:


What You Need:

  • 1 cup chicken breast, cooked and shredded
  • ¼ cup corn
  • ¼ cup black beans, rinsed and drained
  • ¼ cup green onions, chopped
  • ¼ cup tomatoes, diced
  • ¼ cup cilantro, chopped
  • ¼ cup corn chips, crushed
  • 2 tablespoons white vinegar
  • 4 tablespoons mayonnaise
  • Salt to taste
  • 2-4 avocados, sliced in half with pits discarded

Toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados!

For girl’s night on Saturday, I’m dying to try these Strawberry Champagne Spritzers:


What You Need:

  • 1 bottle Sake – any kind will do
  • 1 bottle Champagne
  • 1 pint strawberries
  • 6 lemons
  • 3-4 springs of mint
  • Vanilla Stevia

Slice strawberries into vertical slivers, tear mint leaves roughly, and add both to a large pitcher. Squeeze the juice of 6 lemons and gently muddle (muddle = mash) the ingredients. Add equal parts sake & champagne, and lots of ice.  Squeeze a dropper full of vanilla stevia into each glass before serving.

And last but not least, I can’t wait to make this for Sunday dinner – Roasted Tomatoes with Shrimp and Goat Cheese:


What You Need:

  • 5 large tomatoes, cut into eighths
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • kosher salt and black pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 cup Feta, crumbled (original recipe calls for Feta, I am subbing goat cheese b/c I can’t eat Feta!)
  • crusty bread, for serving
Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
           I hope you all have a lovely weekend, and even though the forecast for NYC is predicting rain, at least it’s no longer triple digit heat!

One thought on “Summer Weekend Recipes

  1. Wow sounds awesome, you and Max should open a restaurant in the future!! Keep cool, enjoy your plan-less weekend, those seem to be the best! love you. mom

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