July Summer Recipes

These summer recipes are not just about satisfying your hunger; they are about celebrating the season and embracing the bountiful gifts it brings. They invite you to immerse yourself in the vibrant colors, scents, and tastes that are unique to this time of year. They encourage you to experiment, to gather with loved ones, and to create memories around the table. So, let these recipes elevate your culinary experience, as you savor the flavors of summer.

Creamy Corn Pasta

Total Time	Servings
30 minutes	4

• 5 to 6 ears of corn, shucked
• Kosher salt
• 1 lb. campanelle, orecchiette, or other short pasta
• 1 tbsp. extra-virgin olive oil
• 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts
• 3 cloves garlic, finely chopped
• 4 tbsp. unsalted butter
• 1/2 tsp. red pepper flakes (or to taste)
• 1/2 c. finely grated Parmesan, plus more for serving
• 1/2 c. torn fresh basil, plus leaves for serving
• 1 tbsp. fresh lemon juice
• Freshly ground black pepper

Directions

Step 1

Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob to extract corn milk. Repeat with remaining cobs.

Step 2

In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.

Step 3

Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.

Step 4

In reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice; season with salt and black pepper.

Step 5

Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.

Easy Grilled Salmon in Foil With Lemon-Garlic-Herb Butter

Total Time	Servings
36 minutes	2

• 1 Tbsp. honey
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 tsp. finely grated lemon zest
• 6 garlic cloves, finely chopped
• 4 Tbsp. unsalted butter, room temperature
• 2 Tbsp. finely chopped dill, plus more for serving
• 1 (1 lb.) boneless salmon fillet, preferably skin-on
• 4 Tbsp. fresh lemon juice, divided

Directions

Step 1

Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that’s okay).

Step 2

Tear off a large piece of foil according to the length and thickness of salmon (15×15″ or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4″ opening on top for steam to escape (this will help sauce reduce a bit).

Step 3

Place foil packet on grate and grill fish until opaque throughout and firm, 16–20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.

Step 4

Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

Grilled Shiitake and Asparagus Tacos

Total Time	Servings
22 minutes	4

• > 1 bunch  asparagus
• > 2 (4 oz) pkgs shiitake mushrooms
• > 1/4 cup olive oil
• > 1/2 tsp ground chipotle chili pepper
• > 1 tsp garlic powder
• > 1 lime
• > 1/2 cup fresh cilantro
• > 12 small  corn tortillas
• > 1/2 cup prepared guacamole
• > hot sauce, for serving

Directions

Step 1

Trim bottom inch from the asparagus. Remove stems from the mushrooms.

Step 2

Heat a large grill pan on high. In a large baking dish, combine the oil, chipotle powder, garlic powder, and salt. Add the asparagus and toss until well coated. Place asparagus in grill pan, leaving any excess oil in dish, and cook 5 min., until tender, turning occasionally. Transfer to cutting board.

Step 3

While asparagus cooks, to baking dish with remaining oil, add mushrooms and toss until well coated. Place mushrooms on grill and cook 4–5 min., until grill marks appear, turning once halfway through. Transfer to cutting board.

Step 4

Cut asparagus into 2-inch pieces. Thinly slice mushrooms. Cut the lime into small wedges. Chop the cilantro.

Step 5

Wrap the tortillas in a damp paper towel and microwave 1 min. Serve asparagus and mushrooms in tortillas with lime and top with guacamole, cilantro, and hot sauce.

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