The nights are longer, the days are shorter, and the seasonal section at Target is filled with notebooks and highlighters. It’s late summer, also known as the time of year where we panic because we only have a handful of weeks left to enjoy delicious summer food and seasonal produce. NOOOOOO.
It’s crunch time, people. Break out your grills, chill your gazpacho, and enjoy this summer recipe round up from the Hey Now! staff.
Oh, and we have a smorgasbord of dietary restrictions in our office, so you’re definitely able to eat and love at least one of these dishes. Eat up!
ELISSA “THE VEGAN” TENNANT – MARINATED, SMOTHERED PORTOBELLO BURGERS
I love the use of the word “smothered” to describe anything, especially my veggie burgers. The more toppings the better! Also, this is like the most low-carb recipe ever. Note: it’s a modified version of a Tone It Up recipe (my fave!).
Serves: 1 single young professional
- 1 veggie burger (frozen or homemade your choice)
- 1 Portobello mushroom
- 2 Tbsp olive oil
- 1 Tbsp chopped yellow onion
- 2 Tbsp balsamic vinegar
- 2 garlic cloves (minced)
- Yellow onion slices
- Tomato slice
- 1/4 cup sprouts
- 1/4 avocado
- 1/4 cup corn
- Greens (Kale, spinach, or romaine – I like kale)
- Your favorite condiments (I like mustard and organic ketchup without high fructose corn syrup!!)
- In a small bowl, combine the oil, onion, garlic and vinegar to make your marinade. Remove the portobello stem and add to small bowl. Distribute mixture evenly over the mushroom cap, cover it as best you can, and let it hang out and contemplate life for about a half-hour. Then flip it over and give that puppy another half-hour in solitary.
- Grill your veggie burger. If you make your own veggie burgers, this will be a 3-4 minute process. If you’re lazy like me and you’ve bought out the Beyond Meat Burger section of your grocery store, this should take 1-2 minutes to just kind of defrost it.
- Remove your portobello cap from its delicious bath and grill for 3-4 minutes on each side.
- Construct! Place the grilled portobello cap on a plate and top with the veggie burger. Add toppings and eat this bad boy with a knife and fork.
Bone app the teeth.
MATT “THE DIETARY ENIGMA” JAFFE – ZUCCHINI CAULIFLOWER FRITTERS
Editor’s Note: We have no idea how to label Jaffe’s diet. The restrictions are all over the place. He’s a man of mystery. Also, when asked for his favorite summer recipe he sent this one in a link with no context via The Big Man’s World.
- 1/2 head cauliflower approximately 3 cups, chopped
- 2 medium zucchini
- 1/4 cup coconut flour
- 2 large eggs
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Grate the zucchini in a food processor.
- Steam the cauliflower for about 5 minutes until just fork tender. Add the cauliflower to the food processor and process until broken down into small chunks. Do not over process or it will become a mash.
- Use a dishtowel or nut milk bag to squeeze as much moisture as possible out of the grated veggies.
- Transfer to a bowl and add the flour of choice, egg (if using), salt, pepper, and any other seasonings you like. Mix to thoroughly combine. Shape into small patties (I got about 8).
- Heat up 1 tablespoon of coconut oil in a large pan. Add 4 fritters to the pan and cook over medium heat for 2-3 minutes per side. Repeat with the second half of the fritters. Serve with dipping sauce of choice.
ANNE “THE VEGETARIAN WHOLE 30ER” BROWER – VEGGIE COCONUT CURRY
I made an awesome summer veggie coconut curry that is perfect for when an annoying summer cold interrupts your pool time.
And it’s super easy to make.
- 2 cans Whole30 compliant coconut milk
- 4 cups water
- Olive oil
- Salt and pepper
- A plethora of veggies
Fresh yummy veggies from the market & my garden give this soup life: sweet potatoes, cauliflower rice, carrots, zucchini, tomatoes, onion, garlic, and lacinato kale. Fry them up in a little bit of olive oil, add them to the coconut milk/water base and let simmer. Season to taste.
THAT’S IT! Enjoy.
MATT “THE CARNIVORE” BROWER – FIREPIT RIBS
- Beef ribs (Flanken is a type of beef rib that is preferable)
- Garlic powder
- Chili Powder
- Cayenne pepper
- Hint of cinnamon
- Hint of thyme
- 1 Orange, sliced
- Orange juice
- 1 Onion, sliced into rings
- Generously cover the beef with your favorite rib rub. I typically make my own using salt, pepper, garlic powder, paprika, chili power, cayenne powder, a hint of cinnamon and thyme.
- Cut an onion into big rings and peel an orange and cut into orange slices. Grab a 9 x 13 casserole dish. Place onion rings into the dish so they are evenly spread throughout the dish, creating a platform for the ribs to sit on. Add the orange slices in and around the onions. Pour orange juice into the dish to fill the bottom layer but the juice should not be touching the ribs, so it should not surpass the platform you’ve created. Place ribs on top of onions, cover with foil and leave in the fridge for at least 24 hours.
- Place the dish in the oven on a low broil for 2 hours. This time may vary, so check after an hour and estimate when to check again. Try not to break the seal if possible. You will want the meat cooked, but not 100% cooked to perfection.
- Start building a fire in your backyard. You will want the wood to burn for at least an hour. Keep feeding the fire and get it down to a nice red charcoal that is super hot. Once your ribs are ready for the grill, place a wet log on the coals. Now you are ready to throw the ribs on the grill over the fire. *If you do not have a backyard fire pit/grill, skip this step and heat up your propane grill 10 minutes before you are ready to grill the ribs.
- Throw the ribs on your grill. Place them down meat-side first and don’t touch them until you feel like they have a great sear on them. Once there is a good sear you will flip them over, let them cook for another minute or two with the lid closed and then begin to apply your favorite BBQ sauce. Put as much or as little sauce as you want and close the lid, let the sauce get nice and hot, apply more sauce or take the ribs off, and it’s time to eat!
STEPHANIE “OMNIVORE” POST – SALMON WITH CUCUMBER LIME SALSA
- 1 lime
- 1 small jalapeño pepper seeded and minced
- 1/2 English cucumber diced
- 2 Tablespoons red onion minced
- 2 teaspoons cilantro minced
- 1 teaspoon salt divided
- 1 Tablespoon extra-virgin olive oil
- 4 6-ounce boneless salmon fillets
- 1/4 teaspoon fresh cracked ground pepper
- Preheat oven to 400°.
- Remove the pith from the lime and finely dice the flesh of the lime.
- In a small bowl, lightly mash the lime with the fork to release some of the lime juice and then stir in the jalapeño pepper, cucumber, onion, cilantro and 1/2 teaspoon of salt. Set aside and let the salsa ingredients marinate together.
- Coat salmon in olive oil, salt, and pepper. Bake for 15 minutes and remove from oven.
- Transfer salmon to plates and spoon cucumber-lime salsa over top. Serve over jasmine rice!