Summer cuisine should be equally as easy as it is delish. The effortless vibe of the season is easy to carry over into the kitchen with a little thought and even less prep.
With many ingredients in season, NOW is the time to scale down on the complexity of your dish and hone in on what tastes amazing and stands on its own.
Owner Elizabeth Allen is a self-proclaimed foodie. Just as she varies her personal style choice, she dabbles with fresh ingredients in order to create fab food options for her and her family. This summer, she has loved dishes that require zero cooking but ones that pack a big punch. The following are two easy, time-efficient options to help you get your gears moving….your palette will thank us:)
Ahi Poke Bowls
Ingredients:
1/4 cups soy sauce (E subs liquid aminos for this)
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 teaspoon grated ginger
pinch of red pepper flakes
2 green onions sliced thin
1 teaspoon toasted sesame seeds
1 pound sushi-grade ahi tuna cut into bite sized pieces
To Serve: Whisk together all ingredients through sesame seeds. Add tuna and toss to coat. Refrigerate for an hour. To serve, add rice at base and distribute amongst serving bowls. Top with anything of your liking (think avocado, green onions, edamame, etc…). Spicy mayo is a yummy addition on top as well!!
Shrimp Ceviche
Ingredients:
1 pound shrimp peeled and deveined (E loves to add in fresh red grouper…yummo!)
1/2 cup chopped red onion
2 jalapeños finely chopped
juice of 7 limes
juice of 1 orange
1 cup chopped cucumber
1 cup chopped cherry tomato
2 tablespoon chopped fresh cilantro
Assembly + To Serve: While Elizabeth loves to just mix the above and serve with her favorite Siete Lime Chips, these ceviche ingredients can be blended with 1/4 cup mayonnaise, 2 tablespoons hot sauce, 1 chopped avocado and served on corn tostados. Either way, a huge win for summertime dining!
