Simply Summer Recipes from Curtis Stone

In the Stone household, we use any excuse to bring great food and good friends together. I love to entertain and grill outdoors, especially during the summer months when fresh, locally grown produce is at its peak. By choosing the season’s best, you’re almost guaranteed a successful dish. And grilling enhances the flavors of so many fresh vegetables — from corn to zucchini to peppers.

A perfect main-course summer salad brimming with vegetables, Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette is one of my favorite ways to put a healthy meal on the dinner table. I like the flavorful, earthy combination of chickpeas and quinoa in Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley. For dessert, toss halved nectarines, peaches, and plums on the grill for a few minutes and top with a dollop of Greek yogurt and a drizzle of honey — just delicious!

 

Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette

(Makes 4 servings)

• 2 tablespoons finely chopped shallots
• Finely grated zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 1 tablespoon coarsely chopped drained nonpareil capers
• 1 tablespoon finely chopped pepperoncini
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons champagne vinegar or white wine vinegar
• 1/4 cup extra-virgin olive oil
• 4 skinless, boneless chicken breast halves (about 6 ounces each)
• 1 tablespoon olive oil
• 5 ounces baby arugula (about 8 cups not packed)
• 1 cup halved cherry tomatoes
• 2 small, thin zucchini

To make vinaigrette: In medium bowl, whisk shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar together. Gradually whisk in extra-virgin olive oil. Season to taste with salt and pepper.

To cook chicken: Preheat grill for medium-­high heat. Coat chicken with olive oil and season with salt and pepper. Grill chicken 4 minutes per side, or until cooked through and grill marks form. Transfer to cutting board.

To assemble salad: In large bowl, combine arugula and tomatoes. Trim ends of zucchini. One at a time, lay zucchini flat on work surface and, using vegetable peeler and working from stem end to blossom end, shave off long, thin ribbons until you reach seedy center. Turn zucchini around and repeat on second side, then repeat on third and fourth sides. Add ribbons to bowl and discard seedy centers of zucchini.

Using your hands to avoid breaking ribbons, gently toss salad with enough vinaigrette to coat. Season with salt and pepper.

Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some salad alongside. Drizzle chicken and salad with remaining vinaigrette and serve immediately.

Make-Ahead: The vinaigrette can be made up to 8 hours ahead, covered, and refrigerated. Let vinaigrette stand at room temperature for 15 minutes and re-whisk before using.

Per serving

• Calories: 342
• Total Fat: 21 g
• Saturated Fat: 3 g
• Sodium: 563 mg
• Carbohydrate: 7 g
• Fiber: 2 g
• Protein: 32 g
• Diabetic Exchanges: 6 meat, 3 fat, 3 vegetable

 

Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley

(Makes 4 servings)

• 1 cup quinoa (preferably red quinoa)
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallots
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 15-oz can chickpeas (garbanzo beans), drained, rinsed
• 1/2 English cucumber, halved lengthwise, seeded, and diced
• 1/2 cup diced red bell peppers
• 1/2 cup walnuts, toasted, coarsely chopped
• 3 green onions, thinly sliced
• 1/2 cup fresh flat-leaf parsley leaves, thinly sliced
• 2 ounces feta cheese, crumbled

Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to drain well. Heat medium saucepan over medium-high heat. Add oil and quinoa and cook, stirring frequently, for 2 minutes, or until quinoa is fragrant and toasted. Add 1 ½ cups water and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender and water has been absorbed. Spread quinoa on baking sheet and let cool, then fluff with fork. Meanwhile, to make vinaigrette: In small bowl, whisk shallots, vinegar, and lemon juice. Gradually whisk in oil.

In large bowl, combine cooled ­quinoa, chickpeas, cucumber, bell peppers, walnuts, green onions, and parsley. Toss with vinaigrette and season with salt and pepper.

Transfer to large platter or divide among four plates. Sprinkle with feta and serve.

Make-Ahead: Quinoa can be cooked up to 1 day ahead, cooled, covered, and refrigerated.

Per serving

• Calories: 476
• Total Fat: 26 g
• Saturated Fat: 5 g
• Sodium: 288 mg
• Carbohydrate: 48 g
• Fiber: 10 g
• Protein: 16 g
• Diabetic Exchanges: 5 fat, 4 starches, 1 meat

Excerpted from What’s for Dinner? by Curtis Stone. Copyright © 2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher; photo by Quentin Bacon. 

This article is from the July/August 2017 issue of the Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Also see Curtis Stone’s Cool-down Recipes for Summer.

Quinoa with Cauliflower and Broccoli

Cauliflower and broccoli are cruciferous vegetables, which contain cancer protective glucosinolates such as indoles and isothiocyanates. Their four-petal flowers (in the shape of a cross or crucifer) are also good sources of vitamin C and the B vitamin folate. And the colorful bell peppers add their own nourishing goodness of vitamin C.

Make it a meal: Serve this dish by itself or add a portion of roasted chicken. Or a cucumber salad: Dice fresh cucumbers and thinly slice some onions. Add a few tomato wedges and top with a bit of extra virgin olive oil and freshly squeezed lemon juice. Just like that, lunch or dinner is served.

Quinoa with Cauliflower and Broccoli
(Makes 8 servings)

Ingredients

• 1 tablespoon extra virgin olive oil, divided
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 medium green bell pepper, sliced into strips
• 1 medium red bell pepper, sliced into strips
• 1 cup chopped onion, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped medium (1 teaspoon dried may be substituted)
• 1 tablespoon fresh oregano, chopped medium (1 teaspoon dried may be substituted)
• 1 cup quinoa
• 2 cups reduced-sodium vegetable broth
• Salt and freshly ground black pepper

Directions

1. In skillet, heat 2 teaspoons olive oil over medium-high heat. Add cauliflower, broccoli, peppers, ½ cup onion, and garlic. Sauté 5 minutes until vegetables start to soften. Stir in herbs and sauté 2 minutes. Remove from stovetop and set aside.
2. In strainer, place quinoa and rinse thoroughly with cold water. Using your hand, swish quinoa under running water for 2 minutes to remove bitter natural coating. Drain and set aside.
3. In medium saucepan, heat remaining teaspoon oil over medium-high heat. Add remaining onion. Sauté about 3 to 4 minutes. Add broth and quinoa. Increase heat to bring mixture to boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
4. Gently stir in vegetable mixture and combine well with quinoa. Season with salt and pepper to taste. Serve.