Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
Summer is our favorite time to cook. With tomatoes, corn, radishes, berries, summer squash, stone fruit and berries in season you don't need many ingredients to pull off a spectacular meal. Sign up for our Weekly Meal Planner Email Newsletter here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
4 (6 oz) skin on sea bass filets
8 buns or rolls, of choice
1 cucumber
2 avocados
8 limes
1 small (3.5 oz) jar capers
3-4 medium heirloom tomatoes
5 oz. goat cheese
1 bunch fresh thyme
2 cups (16 oz) grated Grana Padano or Parmesan
4 small onions
¼ cup Chardonnay (or other white wine, or replace with chicken stock)
4 medium zucchini
2 ripe peaches
2 pints cherry tomatoes
8 oz fresh burrata, hand torn
4 oz sliced prosciutto
6 large vine tomatoes
4 bell peppers
4-5 green chiles (or one 4.5 oz can of chopped green chiles)
2 Bunches Cilantro
2 Red Onions
1 Bunch Radishes
1 bag Tortilla Chips
Crumbled Cheese, of choice (blue, feta or cotija)
1 (14.5 oz) can black beans
1/4 cup flax meal (or flour of choice)
1 ( 5 oz) container Green leaf lettuce
1 (8 oz) container of Mexican Crema or sour cream
1 pack of romaine hearts
2 ears of corn
1 lb skirt steak (optional, for added protein)
1 box of frozen puff pastry
1 pint of fresh blueberries
1 lemon
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Feedfeed Tip Sea bass is very flaky so even if you are not a huge fan of skin on filets, this is one you will want to cook intact. The skin is very flavorful and crispy when sauteed over high heat so give it a try!
We always prefer homemade crust but on a busy weeknight, store-bought will be more than sufficient. Just be sure to buy the biggest & juiciest heirlooms you can find; you'll thanks us later!
Feedfeed Tip If you do make a homemade crust, but sure to start with very cold butter. We like to freeze the butter, then grate it on a box grater before blending it into the flour.
Feedfeed Tip Keeping a jar of this sauce on hand in the freezer means you could enjoy a weekend worthy brunch any day of the week. Make a double batch, let cool, then stash in the freezer while feeling very proud of yourself!
Now that's our kind of burger! Feeling like you need a break from the kitchen? You could buy store bought patties and dress them up with all your favorite toppings like we did here!
If you've never grilled romaine, what are you waiting for?! We suggest serving this salad with grilled skirt steak for a complete meal. Just season the steak with salt and pepper and grill for about 3-5 minutes per side (depending on thickness).
Feedfeed Tip When grilling romaine, be sure to keep the root end in tact so the leaves don't fall apart on the grill. You can trim that part off (if you wish) before serving.
