These dishes are as gorgeous as they are delicious.
Cooking in the summer is a chef’s dream: Fresh ingredients are everywhere, thanks to gardens going wild and producing fantastic produce. And when you’ve got that kind of bounty — either from your own garden, a farmer’s market, or the good old grocery store — you put together your meals with minimal fuss and let the herbs, veggies, and fruit shine.
Katie gets it. Which is why she prepared the drool-worthy dinner last night that you might have noticed on her Instagram Stories. If you want to prepare the perfect summer dinner like Katie, read on for her instructions for making her favorite summer dishes, which are a snap to put together and a dream to eat. We hope they’re as big of a hit at your place as they are at the Couric/Molner house!
Katie’s Ideal Summer Dinner
Peach & Burrata Salad
For this super-tasty salad, there’s only some assembly required. Slice peaches — I like to use a combination of white and yellow varieties, so there’s a little more visual fun. Then arrange them around the edge of a large serving plate and add one large ball of burrata in the center. Drizzle the burrata with balsamic glaze or syrup, and scatter basil leaves over top. Basil from your garden is ideal, but use the freshest herbs you can find!
Prosciutto & Melon
This is one of my favorite summer snacks, but it also makes for a great starter or a side dish! To create it, just cut a cantaloupe into small slices and use a paring knife to remove the peel from each. Wrap a thin slice of prosciutto around each slice. I like to serve these with lemon wedges, to give everything a citrus kick.
Molner loves to grill, and this swordfish couldn’t be simpler. Start by drizzling your fish with olive oil, then sprinkling with salt and fresh ground pepper. Then place on the grill and cook for about 3 to 4 minutes per side. Before you serve, add some fresh oregano leaves from the garden — just remove them from the stems and lightly chop before sprinkling over top.
Corn & Bean Salad
This is so delish, and the large serving makes for great leftovers if it’s just you dining tonight. Plus, it helps me use up some of the green onions and jalapenos I grow in my garden! First, grill or boil four ears of corn on the cob, depending on your favorite cooking method, and let the ears cool a bit. Then you cut the kernels off the cob, by holding each ear vertically on a cutting board and slicing with a small chef’s knife. Place kernels in a large bowl, and add:
1 can black beans
2 green onions, minced
Lime juice (from one lime, or add more to taste)
½ cup cilantro, roughly chopped
2 Tbsp. olive oil
1 large tomato, diced
1 jalapeño, diced
½ cup basil leaves, roughly chopped
1 Tbsp. balsamic vinegar (or more to taste)
Stir gently and serve! Refrigerate any leftovers for up to 4 days.
For a summer dessert, skip the hassle and serve up slices of fresh pineapple. Just prep your pineapple by slicing off the top and bottom of the fruit with a sharp knife. Then, with the pineapple sitting upright, cut off the skin, removing all the “eyes.” Cut the peeled pineapple into rounds and core each slice with a paring knife or a small round cookie cutter.
Lightly brush the surface of your pineapple slices with butter or oil (to keep it from sticking to the grill), then grill for about 2 to 3 minutes per side, until you see light grill marks. Serve solo or with a scoop of vanilla ice cream!