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Chef’s Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
1 medium Tomato, diced
1 Cucumber, diced
1 small Red Onion, diced
2 tbsp chopped fresh Mint
2 tbsp chopped fresh Cilantro
1 Lime, zested and juiced
1 tsp Lemon Verbena Oil
¾ cup Vegan Mayo
2 cups Matzah Meal
¼ cup Corn Starch
1 cup shredded Beets
1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)
2 tbsp grated White Onion
1 tbsp grated Garlic
Mix vegan mayo with chives and lemon verbena oil. Cover and set aside
Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest- season with salt and pepper to taste
Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper.
Let sit for 10 minutes to let the mixture absorb
Heat Canola oil in a sauté pan over medium heat
Add walnut-sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Chef Solanki Roy shares her adaptation of Tandoori Chicken to make at home this summer as part of your international barbeque feast.
Chef Tatiana Iglesias shares a taste of Colombian barbeque traditions with her recipe for Arepas with Cheese, Chorizo, and Chimichurri Sauce.
Cheers to Summer BBQs! Beat the heat with Chef Brandi Solomon’s cool, crisp, and refreshing Tipsy Pineapple Cocktail Recipe.
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