From spicy salsa, an easy dinner, and beyond.

In case you didn’t know, this summer was the summer of tricking everyone into thinking you’re an awesome cook. Jet partnered up with food experts Food52 (I mean, have you seen their gorgeous photography?), to bring to you the easiest, freshest summer recipes to take you through the warm weather right into back to school. From the brightest salsa, to hearty pasta dishes and char-grilled pizzas, you had a delicious summer if you were checking in with us on the reg.

If you missed out, it’s not too late! See below for links to our past posts, or check our our very favorites that we’ve been relying on all season long. Special thanks to Food52 as well, for making our summers a whole lot yummier.

Mexican Grandma Salsa

Makes about 2 cups

1/2 large white onion, finely diced

1/4 cup apple cider vinegar

3/4 tablespoon sugar

teaspoon salt

roma tomatoes

1 to 2 jalapeños

2 to 3 cloves garlic, unpeeled

1/2 teaspoon salt, plus more to taste

handful cilantro

Squeeze of lime juice

  1. Combine the vinegar, sugar, salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature.
  2. Grill the tomatoes, jalapeños, and garlic until blackened on all sides. The jalapeños and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they’re done. Set aside to cool.
  3. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapeños.
  4. Blend the tomatoes, jalapeños, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.

Get more salsa recipes here

Deviled Eggs Purgatory Edition 

Makes 24 eggs

For the eggs

12 extra large eggs

3 tablespoons mayonnaise

3 tablespoons Greek yogurt

1 tablespoon Dijon mustard

Suggested toppings

Truffle salt

Smoked pimenton

Chopped olives

Ras al hanout

A dab of tomato paste

Pesto

Marinated mushrooms

Grated Parmesan

Sweet pickle relish

Preserved lemon

Directions

  1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the water is rolling, turn off the heat, cover, and let sit for thirteen minutes. Remove the eggs to a bowl of ice water, allow to cool, and peel. Slice the eggs in half, wiping down your knife with a damp towel between cuts.
  2. Remove the egg yolks to a bowl and mix with the mayonnaise, yogurt, and mustard. Combine with a fork (if you want the filling perfectly creamy, you can do this in a food processor).
  3. Spoon the filling into a plastic baggie, snip off a corner, and pipe into the egg whites. Be generous! Arrange on a platter and top with truffle salt, your favorite spice mixture, smoked Spanish paprika, chopped olives, or whatever your heart desires.

More southern-inspired deliciousness here!

Classic Chicken Salad

Serves 4 to 6

1/4 cup thinly sliced red onion

Salt

cups cubed roasted chicken (I like to include some of the crisp skin)

tablespoons slivered peppadew peppers

cup marinated artichoke hearts (drained thoroughly)

1/4 cup roughly chopped smoked almonds

teaspoons chopped thyme

tablespoon whole-grain mustard, plus more to taste

tablespoon sherry vinegar

Lemon juice, to taste

1/4 cup extra virgin olive oil

Freshly ground black pepper

  1. Sprinkle the onion with salt and toss to coat. Let sit for 15 minutes. Squeeze the onions to drain any juices.
  2. In a bowl, toss together the onion, chicken, peppadews, artichoke hearts and almonds. In a small bowl, whisk together the thyme, mustard and vinegar. Gradually whisk in the oil. Season with salt and pepper. Pour the dressing over the chicken and fold together. Squeeze in lemon juice to taste — it will take a fair amount, probably 1/2 to 1 lemon. Let sit for 15 minutes. Taste and adjust the seasonings. Serve.

More gluten-free recipes here! 

Linguine with Breadcrumbs and Kale

Serves 2-3

1/2 pound linguine

cloves garlic, minced

slices, day old bread, cubed

1/2 cup olive oil

1/2 bunch kale, chopped

1/4 cup parmesan cheese

Salt & pepper

  1. Boil pasta according to the package in salted pot.
  2. Process bread in a food processor until it’s about the consistency of coarse cornmeal.
  3. Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
  4. Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
  5. Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.

Cook an entire sunny dinner here! 

Speedy Romeo’s Grilled Pizza

Makes two 12-inch pizzas

For the Ricotta, Marinated Tomatoes & Herb Oil
quarts farm-fresh whole milk 
cup heavy cream
tablespoons kosher salt, divided
tablespoons lemon juice
small heirloom tomatoes, chopped into large pieces, core removed
cup red wine vinegar
tablespoon sugar
cloves garlic, peeled and crushed whole
15 basil leaves, torn roughly
rosemary sprigs
thyme sprigs
cup olive oil

  1. For the Ricotta: Combine the milk, heavy cream, and 2 tablespoons of the salt in a heavy-bottomed pot and bring to a very low simmer, stirring with a wooden spoon so that the bottom of the pot does not scald. When the slow simmer starts, stir in the lemon juice and bring back to a slow simmer. Shut off the heat and let the pot stand for ten minutes. Skim off the separated curd and place in a colander lined with cheesecloth for 5 minutes. Take out of cheesecloth and reserve at room temperature, covered.
  2. For the Marinated Tomatoes: Combine the tomatoes, vinegar, the remaining 2 tablespoons of the salt, the sugar, garlic, and basil in a nonreactive bowl and let stand at room temperature for at least one hour before use.
  3. For the Herb Oil: Tie the rosemary and thyme sprigs together with butcher’s twine and place in a small pot, herb ends down. Pour the olive oil in the pot and bring the oil to a low temperature, just until you see the herbs start to sizzle a little and you can smell the herbs. Set aside and keep warm. This can be done on top of the grill. You’ll have lots leftover—sauté zucchini with it, dunk bread in it, pour over salads, and so on.
For the Pizza
Hot grill with the flame off set to one side—wood-burning preferred
Two 8-ounce pieces of your favorite pizza dough, stretched to 12 inches
Herb Oil (from above)
Ricotta (from above)
Marinated Tomatoes (from above)
Basil leaves for garnish
Lemon juice for garnish
Olive oil for garnish
Ground chile flakes for garnish
Flaky sea salt for garnish

  1. Make sure your grill grates are brushed clean and oiled. Place the dough on the grill near the fire and brush the top with the herb oil lightly. With tongs, rotate the dough so that the bottom begins to brown and crisp evenly.
  2. Once you see the dough start to bubble on top and you can feel the bottom of the dough become firm and crispy, flip over and place directly on top of the fire. The olive oil will flame up slightly but that is okay. If it seems too aggressive, pull it off for a second and only place it back so that the dough gets some char and looks appealing.
  3. Take off the grill and place on a board or platter, bottom-side down, and immediately spread ricotta on top evenly. Scatter the tomatoes on top, allowing some of the liquid to get on the pizza as well. Tear basil leaves over the pizza to garnish. Finish with a squeeze of lemon, a drizzle of olive oil, a sprinkle of chili flake to taste, and some sea salt to finish. Cut into 4 to 8 pieces and enjoy.

Get everything you need to keep the deliciousness going right here! 

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