Chef Joe's Summer Recipes
Each summer Chef Joe pulls together a compilation of summer recipes sure to be a hit with friends and family. Enjoy these bright dishes for the long days of summer 2022!
INGREDIENTS
1lb orzo pasta, cooked uncooked
1 ½ cups chopped Persian cucumbers
½ red onion, small diced
8 oz. feta cheese, crumbled
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup chopped fresh dill
¼ cup chopped green onion
Juice and zest of 1 lemon
¼ cup olive oil
½ teaspoon Kosher salt
½ teaspoon cracked pepper
18 large shrimp, peeled and deveined
SUMMER ORZO SALAD with GRILLED SHRIMP
Serves: 8
INSTRUCTIONS
Preheat a grill or heat a grill pan to medium-high heat. In a bowl, toss the shrimp with a little olive oil and some kosher salt and freshly ground pepper. Grill the shrimp over high heat for about 4 minutes, turning once, until lightly charred and cooked through. Transfer the shrimp to a plate and let cool completely.
Cook orzo according to package instructions.
When orzo is cooked al dente, drain the water and let pasta cool completely.
In a large mixing bowl, mix the cooled orzo and the rest of the ingredients into a large bowl. Toss well and enjoy!
NOTE: You can chop the shrimp into bite-sized pieces before mixing it into the orzo, if you prefer.
GRILLED MAITAKE MUSHROOMS
with AVOCADO CREAM and TOASTED GOAT CHEESE
Serves: 8
Chef Joe in the Youthentity Career Academy kitchen
INGREDIENTS
8oz. maitake mushrooms
1 medium ripe avocado, peeled and seed removed
¼ cup plain greek yogurt
¼ cup heavy cream
¼ cup chopped cilantro
1 small clove garlic
Juice and zest of 1 lime
Salt and pepper, to taste
½ a jalapeno, seeded and diced, optional
6oz. goat cheese, softened
Vegetable oil
INSTRUCTIONS
Preheat oven to 350°F. Line a baking sheet with parchment paper and spread the goat cheese on to the parchment paper into a thin layer. Bake the cheese for about 15 minutes, until beginning to brown around the edges. Crumble the goat cheese while on the pan, mixing the cheese, and continue baking for about 5-8 minutes until the cheese is a nice golden brown. Take out of the oven and let cool completely.
To make the avocado cream, put the avocado, yogurt, heavy cream, cilantro, lime juice, lime zest, and garlic into a blender and blend until smooth. Season with salt, to taste. Keep chilled until ready to serve.
Preheat the grill to medium-high heat. Toss the mushrooms with about 2 tablespoons of canola oil and season with salt and pepper. Grill the mushrooms, turning once, until browned on the outside and just tender, about 3 minutes per side.
To serve, put the avocado cream on the bottom of a plate or platter, put the grilled mushrooms on top, and then garnish the mushrooms with the toasted goat cheese. Enjoy!
STRAWBERRY PRETZLE PIE
INSTRUCTIONS
Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.
Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.
Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow fluff, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.
Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.
INGREDIENTS
4 cups miniature pretzels
6 tablespoons unsalted butter, melted
¼ cup sugar
¾ cup boiling water
1 package (6 ounces) strawberry gelatin
¼ cup lemon juice
1 lb. fresh strawberries, hulled, divided
2 cups heavy whipping cream, divided
2/3 cup whipped cream cheese
2/3 cup sweetened condensed milk
7oz. marshmallow fluff