5 Recipes to Welcome the Summer & What I Cooked Last Week
Cooking with summer produce, chicken and broccoli crispy noodles, whipped ricotta and kiwi dip, Mom’s sheet pan Benihana fried rice
Hi everyone,
Hope you’re having a great week! Doug and I are back in LA for the next few weeks, and it’s been so nice settling into the warmer weather. In the mornings, we walk to get matcha in the neighborhood at Kettl or Yala, which are our current favorites. I usually do my daily journaling while I drink my matcha, and if Doug doesn’t have early meetings, he’ll sit with me at the coffee shop and map out his day in a notebook. Afterward, we’ll head home and I’ll exercise and meditate before getting into my workday.
It’s definitely starting to feel like summer, and we’re already looking forward to a Europe trip at the end of June. In the meantime, I’m excited to cook with all the beautiful summer produce that I’ve been seeing at the grocery store.
Today I’m sharing five recipes I love making this time of year. You’ll find two tomato recipes because I’m always looking for ways to use them as they become sweeter and juicier. I’ve also included a few dishes that are perfect for picnics and BBQs, including my mom’s incredible potato salad, which is one of my go-to summer sides.
First, here’s a recipe for chicken and broccoli Hong Kong–style chow mein that I recently made with my mom. It’s one of our favorite Chinese dishes to order, but it’s actually quite easy to make at home. The noodles get pan-fried until deeply golden and crispy, then topped with a flavorful and saucy stir-fry. I hope you give it a try!
As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:
Thank you so much for your support 🤍
What I Cooked Last Week! ↓
Chicken and Broccoli Crispy Noodles
Hong Kong–style chow mein is one of my favorite dishes, and it’s quite easy to make. The noodles are pan-fried until crispy and topped with a saucy chicken and broccoli stir-fry.
You can download the PDF recipe above and watch the video here :)
Whipped Ricotta and Kiwi Dip
This dip is creamy, fresh, sweet, and savory. It’s made with whipped ricotta and topped with kiwis, which are jam-packed with vitamins and minerals.
Mom’s Sheet Pan Benihana Fried Rice
I was shocked when my mom, the queen of fried rice, said she might never make it any other way. It all comes together on a sheet pan and the edges of the rice get super crispy.
5 Recipes to Make This Summer ☀️
Sesame Pasta Salad
I love this easy, quick pasta salad. It comes together in under 30 minutes, and the leftovers keep well in the fridge, so you’ll have lunch for days afterward. It’s packed with bright, crunchy vegetables like cucumber, red cabbage, bell pepper, edamame, and carrot, and requires minimal cooking (you’ll just need to boil the noodles). Tossed in a tangy sesame-soy dressing, it’s both really flavorful and light.
You can find the recipe here.
Mom’s Mediterranean Chopped Salad
My mom came up with this recipe a few years ago, and it’s such a fantastic one. If you bring it to a potluck or BBQ, I promise people will devour it. It’s sort of a cross between an Italian chopped salad and a Greek salad, with salami, pepperoncini, feta, chickpeas, kalamata olives, radicchio, and romaine. It’s hearty and colorful, and so delicious tossed in a homemade Italian vinaigrette. You can make it year-round, but I especially love it in the summer.
You can find the recipe here.
Summer Tomato Sandwich
As you know, I love peak-summer tomatoes, and this sandwich is one of my favorite ways to enjoy them. I recommend using a beautiful heirloom tomato, though any ripe tomato will work. You’ll make an easy horseradish-garlic aioli and add a few fresh basil leaves. It seems so simple but somehow tastes like so much more than the sum of its parts.
You can find the recipe here.
Mom’s Potato Salad
My go-to for BBQs, picnics, or any summer potluck. I just love this recipe so much! It’s honestly my favorite kind of potato salad—creamy without being heavy. Packed with parsley (an entire bunch!) and finely chopped red onion, it has lots of refreshing bites and a nice crunch. A little lemon juice cuts through the richness of the mayo.
You can find the recipe here.
Roasted Tomato Ricotta Pasta with Basil-Parmesan Oil
I love making this pasta any time of year, but it feels especially summery with the fresh tomatoes and basil. It’s such an easy vegetarian dinner, and the sauce comes together entirely in the oven in one baking dish. You roast the tomatoes with garlic, olive oil, and dollops of ricotta until everything becomes soft and jammy, then toss in the cooked pasta. To finish, you drizzle over a simple basil-Parmesan oil that’s almost like pesto but easier to make.
You can find the recipe here.
I hope some of these recipes inspire you in the kitchen. Let me know what recipes you turn to in the summer. I’d love to hear about them!
Wishing you a fab weekend!
Love,
Maxine