Seasonal Recipes

There’s something about July that calls for meals eaten outside, plates in hand, evening light stretching a little longer. This month’s lineup leans into that season with dishes built for backyard gatherings and warm-weather appetites. Chili glazed steak and mango skewers bring smoky-sweet char straight off the grill, paired with a dill pickle smashed potato salad that trades the usual mayo-heavy route for something brighter and tangier. For dessert, a blackberry lavender naked cake layered with white chocolate buttercream offers a floral, fruit-forward finish that feels made for long summer evenings. And for those keeping things plant-based, a summer veggie orzo salad rounds out the table with a light, herb-flecked option that’s just as satisfying as anything off the grill.

Chili Glazed Steak and Mango Skewers

Total Time	Servings
40 Minutes	6

INGREDIENTS:

• 6 tablespoons honey
• 3 tablespoons unsalted butter
• 3 tablespoons fresh lime juice (about 2 medium limes) 
• 1 tablespoon fish sauce
• 2 Fresno chiles, unseeded and finely chopped (about 3 tablespoons), plus more thinly sliced for garnish
• 1 red Thai chile, seeded and finely chopped (optional)
• 2 1/2 pounds strip steak (about 3 [1 1/4-inch-thick] steaks), trimmed 
• 3/4 teaspoon black pepper
• 3/4 teaspoon paprika
• 2 1/4 teaspoons kosher salt, divided
• 2 firm-ripe mangoes, peeled and cut into 1 1/2-inch pieces (about 3 cups)
• 1 large red onion, cut into 1 1/2-inch wedges and separated into petals
• 6 (12-inch) skewers (soaked if wooden)
• 1 tablespoon neutral cooking oil (such as canola), plus more for grill grates
• Flaky sea salt, to taste
• Sliced scallions, for garnish

Directions

1. Bring honey, butter, lime juice, fish sauce, Fresno chiles, and Thai chile (if using) to a simmer in a small saucepan over medium, stirring often. Simmer, stirring constantly, until very fragrant, about 30 seconds; remove from heat. Transfer 6 tablespoons honey glaze to a small bowl; reserve for drizzling and serving. Reserve remaining honey glaze in saucepan for basting.
2. Preheat grill to medium-high (400°F to 450°F). Pat steaks dry, and cut into 1 1/4-inch cubes. Toss steak cubes with black pepper, paprika, and 1 1/2 teaspoons salt in a large bowl until evenly coated. Thread steak, mangoes, and onion alternately onto skewers. (Pieces should be lightly touching.) Sprinkle skewers evenly with remaining 3/4 teaspoon salt, and drizzle with oil.
3. Place skewers on oiled grates; grill, uncovered, turning often, until lightly charred on all sides and a thermometer inserted into thickest portion of steak registers 120°F for medium-rare, about 8 minutes, basting with reserved honey glaze in saucepan during final 2 minutes of grilling.
4. Transfer skewers to a platter, and drizzle lightly with reserved honey glaze in bowl. Sprinkle with flaky sea salt to taste, and garnish with sliced Fresno chile and scallions. Serve with remaining honey glaze.

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Dill Pickle Smashed Potato Salad

Time	Servings
1 Hour 15 Minutes	6

INGREDIENTS

• 1 (24-ounce) package baby Yukon Gold potatoes
• 2 tablespoons water
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• 1 (1-ounce) packet ranch seasoning mix, divided
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated (about 1/4 teaspoons)
• 1/2 teaspoon black pepper
• 1/2 cup coarsely chopped dill pickles, plus 2 tablespoons pickle brine, divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 1/4 cup thinly sliced red onion
• 2 tablespoons coarsely chopped fresh dill, plus more for garnish

Directions

1. Preheat oven to 425°F with a rack in lower-third position. Line a large rimmed baking sheet with parchment paper; set aside.
2. Place potatoes, water, and salt in a medium microwave-safe bowl or shallow dish; cover with plastic wrap and poke several holes in plastic wrap to vent. Microwave on HIGH until tender when pierced with a fork, about 9 minutes.
3. While potatoes are still hot, carefully transfer them to prepared baking sheet. Using the flat bottom of a measuring cup or glass, smash each potato, spacing about 1/2 inch apart for maximum browning (potatoes don’t need to stay intact). Drizzle smashed potatoes with oil and sprinkle evenly with 1 tablespoon of the ranch seasoning.
4. Bake potatoes in lower third of oven until golden and crisp, stirring halfway through, 45 to 50 minutes.
5. While potatoes roast, whisk together mayonnaise, mustard, garlic, pepper, pickle brine, and remaining 2 tablespoons ranch seasoning in a large bowl until smooth.
6. Remove potatoes from oven; cool at least 10 minutes. Transfer to bowl with mayonnaise mixture along with pickles, feta, red onion, and dill. Serve at room temperature garnished with more dill.

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Blackberry Lavender Naked Cake with White Chocolate Buttercream

Total Time	Servings
1 Hour	24

INGREDIENTS

• 1 cup canola oil
• 1/2 cup plain greek yogurt
• 3 large eggs
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

For the Blackberry Lavender Jam

• 6 cups fresh or frozen blackberries
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1-2 teaspoons dried lavender

For the White Chocolate Buttercream

• 3 sticks salted butter, at room temperature
• 1 1/2 cups powdered sugar
• 8 ounces white chocolate, melted and cooled

Directions

1. Preheat oven to 350° F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined.
3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
4. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. Should thicken as it cools.
5. To make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate and beat until combined.
6. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days.

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Summer Veggie Orzo Salad

Total Time	Servings
30 Minutes	8

INGREDIENTS

• 3/4 pound orzo dry
• 2 bell peppers diced
• 1 zucchini diced
• 1 small red onion diced
• 1 jalapeño diced
• 1 cup corn
• 1/2 bunch cilantro chopped, plus more for serving
• 1 15-ounce can chickpeas drained & rinsed

For the Dressing

• 1/2 cup avocado oil
• 1 lime juiced
• 2-4 tablespoons apple cider vinegar to taste
• 1 tablespoon agave or sub maple syrup
• 2 cloves garlic minced
• 1 chipotle pepper in adobo chopped
• salt & pepper to taste

Directions

1. Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions. Drain, rinse with cold water and set aside.
2. While the orzo is cooking, chop all of the veggies.
3. Add all of the dressing ingredients to a bowl and whisk to combine – start with less vinegar and add more to taste. Set aside.
4. To assemble, add the orzo, chickpeas, veggies and dressing to a large bowl. Toss to combine.
5. Serve immediately or cover and place in the fridge until ready to serve.

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