Summer Eats

     Summer is coming and we can’t think of a better time learn a few new fresh and delicious recipes. Cooking and sharing a meal is one of the best ways to spend time with family and friends. Here are a few easy meals you can try created by Judy Kim, a NYC-based food stylist, recipe developer, and photographer. Enjoy!


Skillet BLT Panzanella

Bacon and crunchy croutons make this salad feel more like the sandwich you know and love.



  •             12 oz. thick-cut bacon, cut into 1" pieces
  •             2 c. ciabatta bread, torn into small pieces
  •             kosher salt
  •             Freshly ground black pepper
  •             2 cloves garlic, minced
  •             3 tbsp. balsamic vinegar
  •             5 oz. arugula
  •             1 lb. very ripe tomatoes, mixed varieties and sizes, cut into bite-size pieces
  •             1 small red onion, thinly sliced
  •             1/2 c. chopped fresh parsley
  •             1/4 c. torn basil leaves


Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside. Remove half the bacon fat and reserve.

Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.

Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, salt, and pepper.

Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately.

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.


Stovetop Shrimp Boil

Whip out your bib—our method makes a seafood boil easy, even on a weeknight.



  •             Juice and rinds of 2 lemons
  •             1/4 c. plus 2 tbsp. Old Bay seasoning, divided
  •             kosher salt
  •             Freshly ground black pepper
  •             1 bay leaf
  •             1 garlic head, cut in half
  •             1 1/2 lb. baby potatoes, large potatoes cut in half
  •             3 ears corn, husked and cut into 1" rounds
  •             1 1/2 lb. medium shrimp, peeled and deveined
  •             4 tbsp. salted butter, cut into pats
  •             1/4 c. chopped fresh parsley


Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.

Drain in a large colander and discard lemons, bay leaf and garlic.

Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.


Balsamic Grilled Chicken and Zucchini

Drizzle on honey-balsamic glaze to add sweet and tangy flavor to this low-carb plate.



  •             1/2 c. honey
  •             1/2 c. balsamic vinegar
  •             1 tbsp. orange zest
  •             1 tsp. chopped fresh oregano
  •             2 medium yellow zucchini (about 1 lb.)
  •             2 medium green zucchini (about 1 lb.)
  •             kosher salt
  •             1 1/2 lb. boneless skinless chicken breast, pounded to 1/2" thickness
  •             extra-virgin olive oil
  •             Freshly ground black pepper
  •             sea salt, such as Maldon


In a small sauce pan over medium heat add honey and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 10 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving.

Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running the blade against the length of each zucchini. Season with salt and set aside.

Preheat grill on medium-high. Drizzle chicken with olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 165°, 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil.

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles with a drizzle of balsamic-honey glaze and a sprinkle of sea salt. Serve immediately.

Thank you so much for joining us today! 

Stop by Tuesday for our next blog post

Quote to take with you for the week:




Gail KhanComment