Five super simple summery recipes

By Emily Weinstein The New York Times My kids are surely among the last in the country to get out of school for summer break Their year ended on June That along with various cool rainy days that dampened the mood mid-June meant that when summer vacation did in the end come it arrived with a big bang of watermelon sweet corn ice pops and pie I ve now had several grilled burgers and even more margaritas we even set off fireworks in the yard one night apologies to my very nice neighbors Summer eating can be exuberant like that If you re in need of seasonal inspiration I ve got five dinners from the list for you below July is coming up too and I usually make a pie maybe sour cherry Blueberry Frozen blueberries are a dream in pie by the way I like to buy the small wild ones which are also great in pancakes Speaking of baking I m excited to spread the word about Cookies our latest New York Times Cooking cookbook which is arriving in late October It s written by Vaughn Vreeland and packed with brilliant recipes for anytime treats Oven-Seared Salmon With Corn and Tomatoes This one-pan dinner pairs browned fish with a colorful salad of charred corn tomatoes scallions herbs and lime proving that summer cooking is best when you get out of the way of the ingredients The salmon develops a crisp crust without requiring a sear on the stovetop thanks to a light coating of mayonnaise and the direct scorch of the broiler You won t taste the mayonnaise instead it s there to caramelize the salmon s surface while insulating the delicate flesh Corn kernels cook alongside just long enough to plump sweeten and char in spots The salmon and salad are a meal unto themselves or you could accompany them with quinoa or garlic bread By Ali Slagle Yield servings Total time minutes Ingredients cups fresh corn kernels from about ears tablespoons extra-virgin olive oil Kosher salt and black pepper - to -ounce skin-on salmon fillets patted dry tablespoons mayonnaise pint cherry tomatoes halved lime scallions thinly sliced cup basil or cilantro leaves Preparation Heat the broiler to high and set a rack in the upper third of the oven On a sheet pan toss the corn with tablespoon oil and season with salt and pepper Push to one side Add the salmon to the empty side of the pan skin-side down Season the salmon all over with salt and pepper then coat the tops with a thin layer of mayonnaise Broil stirring the corn occasionally until the salmon is opaque with a browned crust and the corn is bright in color and browned in spots to minutes To the corn add the tomatoes scallions and remaining tablespoon oil Zest the lime on top of the vegetables then squeeze half the lime on top cut the remaining half into wedges for serving Stir to combine and season to taste with salt and pepper then top with the basil leaves Serve the salad alongside the salmon with a squeeze of lime as you like After cooking wedge your spatula between the salmon and skin to easily remove the skin Chicken Gyro Chopped Salad Chicken gyro chopped salad Food styled by Samantha Seneviratne Julia Gartland The New York Times This upgraded chopped salad harnesses all the delight of a classic gyro into bite-sized flavor packed components using ingredients and pantry items that may already be in your kitchen Seared chicken takes the place of the usual spit-roasted chicken pork or lamb The meat is marinated in yogurt and a homemade Greek seasoning blend tenderizing the meat in less than an hour This step can also be done the day prior with the chicken marinating for up to hours The feta adds just the right amount of tangy briny flavor with backing from the creamy tzatziki-style dressing For a vegetarian version swap the chicken for extra firm tofu or hearty vegetables like broccoli and cauliflower By Kia Damon Yield to servings Total time About hour Ingredients tablespoons dried oregano tablespoon ground cumin teaspoons ground cinnamon teaspoons dried basil teaspoons sweet paprika teaspoon ground cayenne tablespoons garlic powder Salt and pepper cup full-fat Greek yogurt tablespoons olive oil cup lemon juice from about small lemons pound boneless skinless chicken breasts sliced horizontally in half cup dill roughly chopped tablespoons mayonnaise large head romaine lettuce quartered lengthwise and sliced crosswise into -inch pieces about cups pint cherry tomatoes halved large cucumber peeled quartered lengthwise and sliced into -inch pieces small red onion thinly sliced cup slightly crushed pita chips ounces feta crumbled plus more for serving Preparation Marinate the chicken In a large bowl whisk together the oregano cumin cinnamon basil paprika cayenne tablespoons of the garlic powder and tablespoon salt with cup of the yogurt tablespoon olive oil and tablespoons lemon juice Add the chicken to the marinade Massage the chicken in the marinade coating comprehensively Set aside to marinate for minutes or cover and refrigerate for up to hours Meanwhile make the dressing Whisk together the dill mayonnaise cup olive oil and the remaining tablespoon garlic powder cup yogurt and tablespoons lemon juice in a small bowl Season with salt and pepper then set aside When the chicken is done marinating drizzle the remaining tablespoons of olive oil on a grill pan or nonstick skillet over medium high heat Let the excess marinade drip off the chicken and then cook the chicken a meager pieces at a time for minutes flip and cook for another minutes The chicken should be browned on both sides and cooked though Because of the dairy in the marinade expect it to caramelize a bit in the pan Turn down the heat if it begins to burn Set the chicken aside to rest it will continue to cook off the heat Repeat with the remaining chicken When the chicken is cool enough to handle chop into -inch pieces Assemble the salad Make a bed of romaine in a large salad bowl or serving plate then create rows of tomatoes cucumber onion chicken pita chips and crumbled feta Drizzle with about half of the dressing and serve with the remaining dressing and more feta if desired on the side Chilled Tofu With Gochujang Sauce Chilled Tofu With Gochujang Sauce Food Stylist Simon Andrews David Malosh The New York Times This silken tofu draped in a tangy savory chile-sweet gochujang sauce is a warm weather epiphany No cooking whatsoever The sauce is essentially a chojang a portmanteau of the Korean words for vinegar cho and for gochujang the fiery fermented red chile paste one of South Korea s the bulk delicious exports Often served alongside salted boiled broccoli with sesame this sauce is also excellent with tofu or on cold crisp lettuce or hydrating cucumber and pepper Make a double batch of the sauce if you like to keep in the fridge for last-minute crisper-drawer raids Enjoy this on its own or with a bowl of rice By Eric Kim Yield servings Total time minutes Ingredients tablespoons gochujang tablespoon distilled white vinegar teaspoons dark or light brown sugar garlic clove finely grated Salt - to -ounce block silken tofu cold cup thinly sliced scallions or chives Preparation In a small bowl stir together the gochujang vinegar brown sugar and garlic until the sugar dissolves Season to taste with salt Run a paring knife around the edge of the box of tofu and tip out as much water as you can then flip the tofu onto a plate Alternatively you can scoop out large chunks with a spoon Pour the sauce over the tofu then shower with the scallions Serve cold Crispy Gnocchi With Spinach and Feta Crispy Gnocchi With Spinach and Feta Food Stylist Samantha Seneviratne Julia Gartland The New York Times Inspired by the herbaceous and jaunty flavors of spanakopita the savory ever popular Greek pie spinach and feta headline this textural gnocchi salad The spinach is not cooked but is completely massaged which softens it while ensuring it maintains its leafy structure Incorporating particular feta to the spinach massage is a functional move the salt in the feta helps to tenderize the leaves but it also adds a hint of quiet luxury to this dish as the leaves become coated with the creamy briny cheese Be heavy-handed with your herbs and lemon as these bring boldness and freshness that play off the saltiness of the feta Everyday shelf-stable gnocchi from your local supermarket is perfect for crisping in the pan if you choose to use the frozen variety no defrosting is required By Hetty Lui McKinnon Yield servings Total time minutes Ingredients ounces baby spinach ounces Greek feta crumbled about cup lemon halved tablespoons extra-virgin olive oil Salt and pepper - to -ounce package potato gnocchi shelf-stable fresh or frozen to teaspoon crushed red pepper scallions thinly sliced Big handful of chopped dill Big handful of chopped mint Preparation Place the spinach into a large bowl Add half of the feta juice of lemon tablespoon of olive oil and a big pinch of salt rub the ingredients vigorously into the spinach to tenderize it Leave to sit and soften further while you cook the gnocchi Heat a large about -inch cast-iron or nonstick skillet over medium-high add tablespoons of olive oil Add the gnocchi to the pan urgent up any that are stuck together Cook for to minutes tossing every minutes until golden and crispy all over Allow to cool in the pan for minutes they will further crisp as they cool Add the gnocchi to the spinach along with the red pepper scallions dill and mint Drizzle with about tablespoons of olive oil add the remaining crumbled feta and toss to combine Squeeze the remaining lemon juice over top and serve Grilled Hasselback Kielbasa With Jalape o Honey Grilled Hasselback Kielbasa With Jalape o Honey Food Stylist Cyd Raftus McDowell Armando Rafael The New York Times Sweet spicy and crisp these grilled sausages and onions are a good reason to fire up the grill Instead of leaving the sausages and onions plain coat them with a mixture of honey whole-grain mustard and pickled jalape os beforehand When hit with the heat it will caramelize into a sticky glaze Cutting deep slits in the sausage creates more crispy bits and area for the glaze to settle and ensures that the sausage won t explode or shrivel The pickled jalape os cut through the richness and can be nestled between the slits on the kielbasa for surprising pops of heat Pile the sausage and onions into buns eat alongside coleslaw and potato salad or cut the jalapeno-studded kielbasa into small pieces to serve with toothpicks for an appetizer By Ali Slagle Yield servings Total time minutes Ingredients cup honey tablespoons grapeseed or canola oil plus more for greasing tablespoons whole-grain mustard Salt and black pepper ounces to pound kielbasa large red onion halved through the root then cut through the root into -inch wedges cup pickled jalape o slices Preparation Heat the grill to medium In a large dish such as a -by- -inch pan use a fork to stir together the honey oil and mustard Season to taste with salt and pepper Set aside while you prep the kielbasa Stopping short of cutting all the way through make cuts inch apart along the top of the kielbasa Add the kielbasa onions and pickled jalape os to the dish Use the fork to brush the kielbasa and onions with the honey mixture Spread chosen of the honey mixture in between the kielbasa slices Clean and lightly grease the grill grates Add the kielbasa and onions and cook turning occasionally and basting with the honey mixture until warmed through tender and golden to minutes Keep the top of a gas grill closed between flips Don t worry if the kielbasa breaks apart you ll need to slice it for serving anyway As ingredients are done add them back to the dish If you like stick selected of the jalape os in between the slices of kielbasa Related Articles Great mangoes are a treasure Here s how to savor them Savory-spicy peanut dressing complements the sweetness of this tomato salad Recipe Use cherries to make this relish for grilled meat Dried bay leaves bring layers of flavor to Portuguese-style beef skewers Recipe Copycat Taco Bell Crunchwrap This article originally appeared in The New York Times Subscribe to our weekly newsletter In The Know to get entertainment news sent straight to your inbox