Summer is all about easy, basic casual entertaining. You will find that these recipes for healthy, easy-to-prepare snacks and appetizers work well in the heat—not that they sit around for long.
MAKES 1½ CUPS
TOTAL TIME: 5 MINUTES
This dip is great with everything from burgers to wraps. It will be one of your favorites. It’s always on my table.
| 1 | cup fresh corn kernels (from 2 ears of corn) |
| 1 | medium tomato, diced |
| 1 | scallion, thinly sliced crosswise |
| 2 | tablespoons chopped fresh cilantro |
| 1 | tablespoon fresh lime juice |
| Sea salt and freshly ground pepper to taste |
In a large bowl, combine all ingredients. Toss and season with sea salt and pepper.
MAKES 1½ TO 2 CUPS
ACTIVE TIME: 14 MINUTES
TOTAL TIME: 20 MINUTES
Now you know what to do with excess tomatoes.
| 1 | medium Vidalia onion, sliced |
| 2 | tablespoons olive oil, plus more for brushing |
| Sea salt and freshly ground black pepper | |
| 1 | pound green unripe tomatoes |
| 2 | tablespoons chopped cilantro |
| 1 | large red tomato, cored and coarsely chopped |
| 1 | tablespoon fresh lime juice |
1. Light a grill.
2. Brush the sliced onion with oil; season with sea salt and freshly ground black pepper. Grill the onion and whole green tomatoes over high heat, turning once, until charred; about 6 minutes for the onion, 8 for the tomato.
3. Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel, and coarsely chop the green tomatoes and add to the bowl. Stir in the cilantro, red tomato, lime juice, and 2 tablespoons oil. Season with sea salt and freshly ground black pepper to taste.
MAKES 2 CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 1 HOUR AND 5 MINUTES
On a cracker or anything toasty, this spread delivers great protein.
| 2 | cups dried chickpeas, soaked in cold water overnight and drained |
| 1 | small carrot |
| 1 | celery rib |
| 1 | small onion, halved |
| 1 | small fennel bulb, halved |
| 5 | garlic cloves |
| 3 | sprigs thyme |
| 1 | bay leaf |
| ½ | cup extra-virgin olive oil |
| Sea salt and freshly ground pepper | |
| ½ | cup chopped flat-leaf parsley |
| 1 | preserved lemon, pulp discarded and peel finely chopped |
| 2 | tablespoons fresh lemon juice |
1. In a saucepan, cover the chickpeas with water.
2. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf, and ¼ cup olive oil. Bring to a simmer, cover, and cook over low heat until the chickpeas are tender, about 1 hour.
3. Let the chickpeas cool in the liquid to room temperature, then drain, reserving ¾ cup of the cooking liquid. Discard the vegetables and herbs.
4. Blend chickpeas with reserved cooking liquid, add the rest of the olive oil, and blend well.
5. Stir in parsley, preserved lemon, and lemon juice. Top with a drizzle of olive oil to serve.
MAKES 1½ CUPS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 50 MINUTES
I love the way cauliflower looks as it grows—its beautiful white face wrapped in big green leaves. This dish is cauliflower at its creamy best.
| 1 | head cauliflower (about 2 pounds), halved crosswise and thinly sliced |
| ¼ | cup olive oil |
| 1½ | tablespoons grated fresh ginger |
| 1½ | teaspoons ground coriander |
| Sea salt | |
| 3 | tablespoons tahini paste |
| 3 | tablespoons fresh lemon juice |
| 3 | tablespoons chopped cilantro |
| Sesame seeds | |
| Grilled pita or vegetable crudités for serving |
2. In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with sea salt.
3. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots.
4. Remove from oven and let cool slightly.
5. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with sea salt.
6. Add the cilantro and pulse until just incorporated.
7. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with grilled pita or vegetable crudités.
