Summer In A Bowl Food

SUMMER IN A BOWL

Steps:

• Cut kernels from corn cobs and set aside. Cut cobs in half and place in a pot with water and a pinch of salt; bring to a boil, reduce heat to medium-low, and simmer until corn broth flavors blend, about 90 minutes. Strain broth and pour back into pot; discard corn cobs.
• Stir tomatoes, corn kernels, and butter into corn broth; bring to a boil and cook until reduced and flavors blend, about 5 minutes. Season with salt and black pepper.
• Stir basil into soup, ladle into bowls, and garnish with Parmesan cheese.

25 SUMMER CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken dish in 30 minutes or less!

SUMMER SALAD BOWL

Steps:

• Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
• meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
• To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

SUMMER ROLL BOWL

Steps:

• For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
• For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
• For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
• Combine the lime zest and juice and honey in a small bowl and set aside.
• Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
• Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
• Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.