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Chef Solanki Roy’s Gazpacho Recipe
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.
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious with Chef Joe Bachman’s sauce and a great way to celebrate Climate Week.
For the Wings
For the Sauce
Prepare the Sauce
Prepare the Wings
The United Nations declared 2023 International Year of Millets (IYM 2023).
Millets have high nutritive value, are gluten free and have low glycemic index.
Even though millets have been a nutritional staple in diets throughout Sub-Saharan Africa and Asia for thousands of years, the UN has noted that their cultivation is declining in many countries just as their potential to address climate change and food security is beginning to come to light.
Therefore, we’re celebrating Climate Week with a staple millet dish from India. Every time this dish is cooked, we use the entire vegetable to preserve maximum nutritional value and eliminate waste. Any vegetables with their peel can be added to this recipe and slow cooking is the key, as it’s one of the cooking techniques which retains the maximum color of vegetables and preserves vitamins minerals during the process which helps nourish and heal the body.
Serve Vegetable Millet Khichdi warm.
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps as they can be used when you prepare the lentils to help flavor the broth and the lentils!
Any time you have some leftover bread that’s getting stale, break it up into crumbs either with your hands or in a food processor, and toast in a low oven till dry. Store in an airtight container until needed.
When preparing dishes using vegetables, save the scraps to use in the dish if it has a cooking liquid or store in your freezer until you have enough to make a broth.
In this recipe, we’ll reserve the garlic and onion skins and their trimmings, and the scraps and trimmings from the bell pepper and carrot. We like to wrap them in some cheesecloth before we add to the cooking liquid for the lentils so that they’re easy to remove.
Sear on both sides on a very hot sauté pan and enjoy as desired!
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 our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!
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
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Cheers to Summer BBQs! Beat the heat with Chef Brandi Solomon’s cool, crisp, and refreshing Tipsy Pineapple Cocktail Recipe.
Charred zucchini stars in this easy salad that’ll keep you from overheating in the kitchen. Avocado adds a luxurious bites, while salty feta and fresh mint balance the flavors.
Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.
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 way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.
You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!
Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt
For the Salad
For the Pickled Watermelon Rinds
For the Coconut Basil Vinaigrette
This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
3 tbsp soy sauce
2 tbsp honey
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper to taste
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Wooden or metal skewers
Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.
Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.
Preheat the Grill. Preheat your grill to medium-high heat.
Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.
Chef Joe Bachman creates incredible dishes for our guests, and here he shares one of his favorite side dishes for a summer barbecue.
I selected the specific items because they are local and pair well with an outdoor barbecue. I was inspired by Tim Stark’s Book, Heirloom: Notes from an Accidental Tomato Farmer, which is a super cool book and inside look at how the heirloom tomato craze came about.
5 ears jersey bi-color corn, cleaned
5 assorted Eckerton Farms Heirloom Tomatoes (or your local heirloom tomatoes)
2 shallots, finely minced
1 clove garlic, microplaned
2 oranges, segmented
1 cup torn fresh basil
1/4 cup torn fresh mint
Olive Oil
Sherry Vinegar
1/2 loaf leftover bread or baguette (cornbread also works well)
Barbeque reminds me of Tandoor (Tandoor is an Indian clay oven, where charcoal is used). I am sharing a recipe of Tandoori chicken which is perfect for summer barbeque. Tandoori chicken has various versions and changes in different regions and households of India and everyone has their own secret blend of spices. Here is a recipe which I have modified to use at our home with ease. And don’t worry, we won’t need a Tandoor (Indian Clay Oven); it cooks very well in our regular ovens.
800 grams chicken (preferably skinless, bone-in pieces)
150 grams plain yogurt (preferably Greek yogurt)
1 tablespoon lemon juice
2 tablespoons tandoori masala powder
1 tablespoon ginger garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 teaspoon black pepper
Salt to taste
2 tablespoons vegetable oil
Fresh coriander leaves (cilantro) and lemon wedges for garnish
Wash and pat dry the chicken pieces.
In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.
Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.
Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.
We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.
Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.
Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.
I’m originally from Colombia, and this is a recipe we use a lot to accompany BBQ. The bright, herby chimichurri is a perfect match for rich meats.