Green tea salmon salad

The easiest way to enjoy salmon? This green tea salmon salad. It's all about fresh summer ingredients plus a cooling cucumber in a yogurt dressing. Oh yeah, and it's easy and perfect for those hot summer nights.

This salad is the kind of thing you wish you food prepped on Sunday evening. Ok, heck you should probably make this on Sunday evening so you can enjoy it for lunch the following days too.

Peaches are the sweet component. Avocado is the creamy component. Ok, there's more creaminess with the cucumber yogurt. The yogurt is a good foil for the salmon which is slightly earthy and smokey. All of these ingredients go quite well together so I think you'll enjoy this one!

Get that recipe below.

Green tea salmon with arugula (for 3 servings)

• 2 green tea bags
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 lb. salmon, cut into filets and skin removed
• 1 cucumber, de-seeded and sliced thinly
• 2 tablespoons sour cream
• 1/4 teaspoon dill weed
• 3 cups fresh arugula 
• 1 avocado, cubed
• 1 peach, cubed

Remove the green tea from the tea bags. Combine the green tea with the chipotle chili powder, salt and pepper to make the rub for the salmon. 

Pat the salmon dry. Coat the salmon on all sides with the green tea chipotle mix. 

Heat a pan with a very thin layer of olive oil on medium-high heat. Add the salmon, flat-side down first. Keep the salmon cooking until it’s crispy on that first side. Now, flip the salmon onto the other side. Same thing, cook the salmon until crispy on the second side. If your salmon is particularly thick you’ll want to cook it on the sides as well until it’s cooked through. Take the salmon off the heat, gently cutting the salmon into bite-sized pieces and cool the salmon on the side.

To make the cucumber yogurt, combine the cucumber, sour cream and dill weed. It’s done.

Toss the arugula in your favorite dressing or a simple mix of olive oil and red wine vinegar. Top the arugula with the salmon, some cubed arugula and peach, and a scoop of cucumber yogurt.

Caramelized onion tart

This is an easy caramelized onion tart, all of the flavor and none of the fuss. Goat cheese adds some tang and cherry tomatoes make it the perfect choice for summer feasts. 

The first time I made caramelized onions, I couldn't believe my eyes. I nearly burned them, let's get that straight, but somehow I turned crunchy white onions into golden brown onion jam. It was incredible. But at the same time, the effort was no joke. It takes time and patience to caramelize onions, but it's a skill we should all master.

And they are the star of this easy caramelized onion tart, along with two of my favorites: goat cheese and cherry tomatoes. Serve this with a side salad and a meal is made.

Head's up, this looks like a pizza and it cuts like pizza, but it's not a pizza! It's a flakey pie masterpiece, so you'll want to fork and knife this guy. The recipe is below, eat up!

Caramelized onion tart

• 1 white onion, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon white sugar
• 2 sprigs of fresh thyme, leaves removed from stem
• 1 pre-made pie crust (I used this one)
• 1 ounce goat cheese
• 1 cup cherry tomatoes, halved

Heat the olive oil on low heat in a sauté pan. Add the onion. Now you need some patience. Continue stirring until the onions are just softened. If they start to burn, turn the heat down or take ‘em off the heat for a bit. Once softened add some salt and pepper and the sugar. With more patience, continue stirring until the onions are golden brown. At this point stir in the fresh thyme leaves and set aside.

Pre-heat your oven to 425 degrees Fahrenheit. 

Roll the pie crust out on a lined baking sheet. Prick the pie crust with a fork all around. Don't go too crazy! Place the pie dough in the oven and bake for ~13 minutes. Remove the pan from the oven when it’s almost golden.

Layer the onions over the pie crust, and crumble on the goat cheese. Place the pan back in the oven for 3-4 minutes to warm up the goat cheese. Remove the pan from the oven and top the tart with the cherry tomatoes. Dive in.

Summer vegetable pasta salad

This pasta salad tastes just like summer! With fresh corn, cherry tomatoes, zucchini and basil, it's all there. Enjoy this pasta salad hot or cold, anything goes.

Three cheers for a pasta salad that is very easy for the summer. You don't want to turn on the oven, but you want to eat tons of vegetables, right? Well, your wish is granted!

Before you start boiling water, here are my tips. You can totally use frozen corn, but there's no substitute for fresh basil. Don't try to use the dried stuff, no! Stop it! Also, if zucchini isn't your thing try eggplant instead AND yes, please add some cheese to this if you'd like!

The recipe is below, enjoy!

Summer vegetable pasta salad

• 1 lb. orecchiette pasta
• 2 tablespoons olive oil
• 1 zucchini, ends trimmed and cubed
• Pinch of red pepper flake
• 2 ears of corn, kernels removed from the cob
• 1 cup cherry tomatoes, sliced in half
• 1 handful of fresh basil, chopped

Cook the orecchiette according to your package’s instructions. 

Heat 1 tablespoon of oil in a large pan on medium heat. Add the zucchini and red pepper flake, cooking and stirring until the zucchini is softened. Once softened, add the corn and tomatoes. Keep stirring to heat all of the vegetables through. 

Take the vegetables off the heat. Add a pinch of salt, a pinch of pepper, the chopped basil and another tablespoon of olive oil. Add the pasta and stir everything together. Serve the pasta warm or cold.