The Easiest Recipes for a Gourmet Summer

As much as we love the vibrancy and excitement of sunny Summer days, the heat does have its downsides as well - none of us are feeling particularly motivated to face the usual challenges of quotidian life. And while this is THE season of get-togethers and dinner parties, we are not particularly keen on the idea of cooking elaborate courses.

But what if we didn’t have to? What if there’s a way of making multicultural meals full of lively flavors without much effort? Well, hold on to your iced teas, ‘cause there is! And we’re about to share six of the most convenient yet delicious recipes with you that fit the mold just right!

Simply combine 2 tbsp of granulated sugar, 4 tbsp of Japanese rice vinegar, ½ tsp of sea salt, and ½ tsp of soy sauce in a bowl and whisk them together.
Soak 1 tbsp of dried nori seaweed in water for 5-10 minutes.
Take two medium to large cucumbers, slice them into thin circles, massage the slices with ½ tsp of salt, and set aside for a few minutes.
Drain your cucumbers and seaweed, add them into the bowl with seasoned vinegar and mix everything together. Optionally you can also add seafood of your choice & enjoy!

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Combine 2 pounds of cored tomatoes (or canned tomatoes), 1 medium green bell pepper (also cored), 1 small, peeled and seeded cucumber, 2 garlic cloves, ½ small red onion, 3tbsp of olive oil, 2 tbsp of sherry vinegar, 1 tsp of sea salt, ½ of each, ground cumin and black pepper, and a thick slice of soaked bread without crust into a blender and blend it all together.
Season with extra salt and pepper if you see fit.
Refrigerate for 3-5 hours and serve with garnishes of your choice (we recommend croutons)!

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Cook 1lb. of fettuccine pasta in boiling salted water for 8-10 minutes.
In a large skillet, melt 6 tbsp of butter over medium heat and add a large clove of garlic (minced). Follow the garlic up with 1 ½ cups of heavy cream and let it reduce for 7 minutes.
Mix in a cup of shredded parmesan cheese, ¼ tsp of black pepper, sea salt to taste, and whisk till smooth.
Add your cooked fettuccine pasta to the Alfredo sauce, with another ½ cup of shredded parmesan. Serve up your decadent dish, and enjoy!

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Pound the pork fillets to ½ inch thickness and fry them in 2 tbsp of olive oil over medium heat.
2. Add 2 more tbsp of olive oil to a clean pan and sautee 2 medium onions (chopped). Once softened, stir in 14 ounces of thinly sliced mushrooms and 2 tsp of dried thyme, let everything simmer for 3-4 minutes, and add 6 tbsp of balsamic vinegar, 1 ⅓ cups of vegetable stock, and ½ cup of cream. Bring the mixture to a boil.
In a small cup, combine 2 tbsp of cornstarch with a bit of water, just enough to get a thick syrup. Stir the mixture into the mushroom sauce, add a pinch of sugar, salt, and pepper to taste, and let everything cook until the sauce has thickened.
Serve the sauce over the pork fillets and pair it with some German noodles (spaetzle), rice, or a side of your choice if desired!

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Preheat your oven to 375F (190 C) and prep your ramekins by buttering them lightly and coating them with a layer of sugar.
Melt 2 ounces of dark chocolate on a double boiler, and set it aside.
In a skillet, melt 1 tbsp of butter and add 1 tbsp of almond flour, whisking till well-combined and thickened. Add 4 ⅓ tbsp of cold almond milk and whisk for 2-3 more minutes.
Transfer the mixture into the bowl with melted chocolate. Add a small pinch of cayenne pepper and salt, mix well and add 1 large egg yolk - whisking it in immediately. Keep the mixture warm.
In a clean bowl, start whisking 2 egg whites with a pinch of cream of tartar for 2-3 minutes. Then begin adding 2 tbsp of white sugar slowly - in thirds. Once all the sugar is added, keep whisking till stiff peaks form.
Gently fold in the egg whites into the chocolate mix with a spatula. Divide the mixture between the ramekins and bake for 12-15 minutes, until well-risen.
Pair your decadent souffle with a few scoops of vanilla ice cream and finish everything off with a dusting of cocoa powder for some rich, bitter undertones!

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Combine 12 oz. of coconut milk, 2 tsp of matcha powder, 1 ½ tsp of vanilla syrup, ½ tsp of honey (more or less to taste) into a blender and mix it all together.
Pour on some ice and enjoy!

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