Three Crazy-Delicious Things to Eat this Summer
Don’t worry: A full cookbook is on its way.
Not to undermine the significance of liberty and freedom, but today is all about outdoor eating. We’re in the process of putting together a (digital!) cookbook with recipes from our designers—you’ll have to sign up for our newsletter to get the finished product—but there are a few dishes so perfect for scorching July days that we couldn’t resist sharing them early. Consider this your very tasty sneak preview (and sign up for our email list right this minute, ok?). —erica
AVOCADO POPSICLES by Mimi Jung of Brook&Lyn
“I bought a popsicle mold recently, and these, along with cantaloupe ones, were my first batch.”
Ingredients:
3 large avocados
¾ cup coconut milk
½ cup sugar (or less for healthier results)
2 tablespoons lime zest
Pinch of salt
Directions:
Blend all of the ingredients until creamy. Fill 12 popsicle molds and place in the freezer for at least 5 hours.
GAMBAS AL PIL PIL by Matt Singer
“My girlfriend and I ate an amazing version of this dish at Zamas in Tulum—serve it with a loaf of crusty bread.”
Ingredients:
1 pound medium shrimp, peeled and deveined
4 to 5 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoons red pepper flakes
1 teaspoons sweet paprika
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons dry sherry
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
Directions:
In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes, and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice, and sherry, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and black pepper and serve.
1970s MACARONI SALAD by Erica Weiner
“My mom has made this weirdo salad for years, and I’m pretty sure it came from an early seventies edition of The Joy of Cooking.”
Ingredients:
1 box elbow macaroni (noodles, not the blue box)
1 cup full-fat yogurt or sour cream
2 stalks of celery, chopped
1 shallot, chopped finely
Juice of 1 or 2 lemons
2 glugs good olive oil
1 cup jarred pimineto-stuffed green olives, chopped
Chives to taste, chopped
Salt and pepper to taste
Directions:
Prepare the pasta according to the package instructions. Drain macaroni and put it in a big bowl. Add the remaining ingredients, mix, and chill.
