To keep these salmon burgers moist and tender, chop the salmon by hand rather than in the food processor. The salmon is easiest to chop when quite cold, as this makes the fish more firm and easier to cut. You can stick fresh salmon in the freezer for about 20 minutes — it won’t freeze, but it will firm up a bit.
If you can boil a pot of water, you will have no trouble making these delicious and refreshing pops. The rich sweetness of the mangos is mellowed out by the creamy coconut milk infused with bright and aromatic kaffir lime leaves, which are often paired with coconut milk in savory Southeast Asian dishes. The lime and orange juices provide brightness and faint acidity.
This is unimaginably better than a burger merely topped with guacamole. In this love child of a burger and guacamole, the guac is mixed right in with the ground chicken, making its presence felt in every bite.
This modern take on classic coleslaw has everything you want in a nutrient-rich summer salad — lots of greens. The combination of mildly flavored Napa cabbage, earthy lacinato kale, delicate green peas, and crunchy green beans makes you feel like you have fulfilled your nutritional requirements for the next three days after having a serving or two.
The pièce de résistance of this dish, though, is the tangy, flavor-filled miso, ginger, and silken tofu-based dressing. It goes perfectly with this slaw, but you can enjoy it on almost any green salad, with grilled asparagus, or on top of quinoa or any other summer dish.
You don’t have to be a vegetarian to love these hearty, flavorful meatless burgers. (You can, however, give them even more savory meatiness by adding chopped sautéed shiitake or cremini mushrooms to the mixture before forming the burgers).
And by all means, make a double batch of the ketchup — you’ll find a million uses for it, and it keeps well in the refrigerator for a week.
This coleslaw is a classic. As in, the classic. Green cabbage, shredded carrots, creamy dressing. If you're looking for a solid, dependable coleslaw that promises to play nice with all the burgers and hotdogs at your next backyard party, then here it is.
After sweet tea, a refreshing glass of lemonade is the quintessential summer thirst-quencher in the South. I have memories of gallon-sized pickle jars filled with white sugar-laced lemonade that my maternal grandmother used to make at her home in Memphis.
These days, we have a Meyer lemon tree in our backyard that produces enough fruit for us to make a gallon of lemonade every week during the hotter months, and my wife and I experiment with different combinations using fresh fruits, herbs, essential oils, tea leaves, honey, agave, and flavored simple syrups.
