The Summer Recipes to Swear By

Alison Roman

Kick off your summer with steak tacos brightened by a crunchy new salsa, speedy scallops with burst tomatoes, a summer soup with loads of market produce, and a totally new take on beets.

Steak Tacos with Cilantro-Radish Salsa
Radishes make a crunchy salsa for these—or any other taco you’re serving this summer. To char tortillas, warm them over a grill or stove-top gas burner.

Ingredients:

• 2 tablespoons vegetable oil, divided

• 1 pound skirt or flank steak

• Kosher salt and freshly ground black pepper

• ½ cup fresh cilantro leaves with tender stems, divided

• 4 radishes, trimmed, chopped

• 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced

• ½ serrano chile or jalapeño, seeds removed if desired, finely chopped

• 2 tablespoons fresh lime juice

• 8 corn tortillas, warmed

• 2 oz. queso fresco or Cotija cheese, crumbled

Preparation:

Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper. Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

SEE MORE: Egregious Summer Cookout Mistakes

Crushed Beets with Lemon Vinaigrette
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside. A swoosh of luscious (and trendy) labneh adds richness.

Ingredients:

• 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

• 6 tablespoons olive oil, divided, plus more

• Kosher salt and freshly ground black pepper

• 2 tablespoons finely grated lemon zest

• 2 tablespoons fresh lemon juice

• ¼ cup (lightly packed) fresh mint leaves, plus more

• 2 tablespoons torn fresh dill, plus more

• ½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt

• Flaky sea salt (such as Maldon)

Preparation:

Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart). Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside. Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 Tbsp. dill, and toss to coat. Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.

SEE MORE: 16 Recipes to Use Up Leftovers, Clean Out Your Fridge

Green Minestrone
Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each. Our super-green soup was inspired by Rosemary’s in New York.

Ingredients:

• 6 tablespoons olive oil, divided

• 1 leek, white and pale-green parts only, chopped

• ½ small fennel bulb, finely chopped

• ½ small yellow onion, finely chopped

• 2 celery stalks, thinly sliced

• 4 cups low-sodium vegetable or chicken broth

• 2 small carrots, peeled, thinly sliced lengthwise on a mandoline

• 1 cup fresh shelled peas or fava beans (from about 1 lb. pods) or frozen

• Kosher salt and freshly ground black pepper

• ½ cup fregola, ditalini, or other tiny pasta

• 1½ cups (lightly packed) fresh flat-leaf parsley leaves

• ½ shallot, finely chopped

• 2 red pearl onions or ¼ small red onion, thinly sliced

• Shaved Parmesan (for serving)

Preparation:

Heat 2 Tbsp. oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10–15 minutes. Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup. While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.

SEE MORE: 8 Over-the-Top Grills That Actually Exist

Scallops with Hazelnuts and Warm Sun Gold Tomatoes
Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

Ingredients:

• ¼ cup coarsely chopped skin-on hazelnuts

• 3 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 1½ pound large sea scallops, side muscle removed, patted dry

• 1 pint Sun Gold or grape tomatoes

• 1 small shallot, finely chopped

• 1 tablespoon white wine vinegar

• 2 tablespoons fresh tarragon leaves

Preparation:

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Toss with 1 Tbsp. oil; season with salt and pepper. Meanwhile, heat remaining 2 Tbsp. oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate. Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.

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