Summer is coming to a close, and while the heat may be persistent, we’re keeping cool in the kitchen with easy, breezy Guided Cooking recipes that feature peak-season ingredients without any extra effort.
Here’s what we’ve got cooking this week:
Few things say summer as quintessentially as lobster rolls. Our recipe makes the process manageable by skipping the whole live-lobster cooking part; just pressure cook the tails to wonderful tenderness. Let’s be real, we all prefer the tail meat anyway.
When we get hit with a surprisingly hot September day, we turn to this bright, bold, and (most importantly) cold vegetarian main. It’s also a fantastic recipe to use up your herb garden bounty, as it features a ton of fresh mint, basil, and cilantro.
After a summer of barbecues, we’re getting tired of the typical beef burger. Thankfully, we can whip these up, including the homemade aromatic tarragon mayo topping, in 30 minutes or less. Feeling like a little more lounging and a little less prep? Top the burgers with your favorite jarred tartar sauce instead.
We sure will miss fresh, slurp-worthy peaches. Until they go, we’re enjoying them every way possible. Our old-fashioned crumble packs in eight of them and is ready to eat in about a half-hour. Enjoy it warm and topped with ice cream.
