the endless summer

Summer isn’t my favorite season; it’s actually my least favorite season. Sun is the worst. THE WORST. Give me a cold, grey, rainy day over sunshine any day. (I may be a native Texan, but my blood is half-Yankee.)

That being said, Katie Lee’s Endless Summer Cookbook is one of the most beloved cookbooks in my kitchen. As soon as it gets warm (which is like, ten months out of the year here in Austin), our weekly menu is dominated by a perky West Virginian with impossibly glossy hair. The cookbook is inspired by the flavors of the Hamptons, where Katie’s made her home; it reminds me of living in New York, hanging out by the water, and my Connecticut dad’s cooking.

Tonight, we whipped up a riff on her Salmon Salad with Lemon Dijon Caper Vinaigrette, one of our staples. We were out of capers and chives (argh) and plentiful with avocados (eh, alright), so we put the salmon over butter lettuce as the recipe calls for, then added cherry tomatoes, scallions, cilantro, and diced avocado. Super good and filled with healthy fats, but the lemon-Dijon caper vinaigrette really drives it home.

Also on the menu this week: Grilled Chicken Paillard with Arugula and Shaved Pecorino and Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo.

Seriously, everything in here is phenomenal, but my other faves include:

  • Grilled Doughnuts with Ricotta and Honey
  • Triple Coconut Waffles (try with whipped coconut cream and bananas)
  • Kale Caesar Salad
  • Lentil Salad (spicy and served with baguette!)
  • Lobster Reubens
  • Italian Sausage and Pepper Burgers
  • Grilled Pizza
  • Frozen Blueberry Daiquiris
  • Watermelon-Rum Punch
  • Black Bean and Peach Salsa Scoops
  • Fresh Pineapple-Coconut Martinis
  • Corn Fritters
  • Tuna with Romesco Sauce
  • Middle Eastern Spiced Spatchcocked Chicken with Harissa Yogurt
  • Zucchini and Squash Bake
  • Great-Grandmother Pearl’s Angel Food Cake with Peaches and Cream
  • Corn Ice Pops

Seriously, get this book, cook every recipe in it, be happier.


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