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The Cookstr Weekly: Summer Fare in Fifteen Minutes

June 5, 2014
Although the days are longer, I feel this time of year that I’m always running out of time. And in the rush to get everything in, making dinner and sitting down to eat it are two of the things that tend to sometimes fall by the wayside. The solution, of course, is quicker dinners. Produce is fresh and varied enough in the summer that it doesn’t need complex preparations, especially paired with fast-cooking stovetop proteins.
Some of the most memorable summer meals are the ones that barely took anything to put together: asparagus and green garlic with pasta and good cheese; a piece of fish seasoned and seared with a salad of whatever’s in the fridge. Fifteen minutes is plenty of time to put together summer fare that will power you through all season long.
Warmest regards,

Kara Rota
Editorial Director


  by Paul Lowe Einlyng

“This is the most blogged, tweeted, and pinned recipe I have ever created. I came up with it years ago and then forgot all about it until I was looking through an old cooking notebook of mine. It’s a surefire crowd-pleaser. It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish. – Paul Lowe Einlyng

More 15 Minute Recipes from Cookstr

Tossed Cauliflower Salad by Leslie Revsin
Watermelon, Ricotta Salata, and Fresh Herb Salad by Laura Werlin
Quick Cilantro Chicken by Jane Butel
Not-Quite-Blackened Tilapia by Sheila Lukins
Quick Asparagus Stir-Fry by Naomi Duguid and Jeffrey Alford
Balsamic-Roasted Mushrooms by Joey Altman
Caramelized Pineapple with Hot Chocolate Sauce by Nigella Lawson

Peaches with Mascarpone by Lidia Bastianich

  by Michele Scicolone

Arugula is ideal as a salad green, but that doesn’t mean it’s not good cooked. In Puglia, it is used in soups and pasta sauces and sauteed as a side dish. This recipe pairs orecchiette, little ear-shaped pasta, with arugula and potatoes. For the sauce, the potatoes turn creamy as they cook in the same pot with the pasta, and the pasta and vegetables get an added lift from sauteed garlic and a hint of hot pepper.” – Michele Scicolone


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