Two words that go hand in hand: easy and summer. I like to prepare easy dinners throughout the summer months so I can spend more time enjoying the outdoors and less time in the kitchen. My go-to meals in the summer tend to be lighter sandwiches and salads, but a few nights a week I opt for more variety from meals that are just as easy to prepare as a salad. In the spirit of easy, I’ll keep this article brief so I can head outside to relax and enjoy the beautiful afternoon!

Tuna rice bowl

Yield: 1 serving
Time: 5 minutes

This homey dish takes comforting canned tuna to new heights. Mayonnaise helps to hold the tuna together, and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste. Use as much or as little soy sauce as you’d like for a savory accent. You can increase the nuttiness of this rice bowl by sprinkling the top with toasted sesame seeds or add more savory flavor with chopped scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is easy and perfect for summer dinner.

Ingredients

• 1 (5-ounce) can tuna (preferably any variety stored in oil), well drained
• 2 tablespoons mayonnaise
• 1 teaspoon toasted sesame oil
• ½ teaspoon soy sauce
• 1 cup cooked white rice (preferably short- or medium-grain)
• Toasted white or black sesame seeds or chopped scallions, for topping (optional)

Directions

1. In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
2. Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

Summer skillet tortellini

Yield: 4 servings
Time: 20 minutes

You can have a cheesy pasta dish in just 20 minutes, with the use of just one skillet. Fresh store-bought tortellini are essential to quick meals, especially when they’re cooked directly in the sauce.  The trifecta of salty bacon, sweet corn and rosemary makes this pasta dish substantial, yet fresh enough for summer. To incorporate a green vegetable, add one that can be cooked in three to five minutes along with the pasta, such as sugar snap peas, thinly sliced asparagus or spinach.

Ingredients

• 4 thick bacon slices, cut crosswise into ½-inch-thick pieces
• 5 rosemary sprigs
• 2 tablespoons unsalted butter
• 1 pound refrigerated cheese or cheese-and-spinach tortellini
• Kosher salt
• Black pepper
• Kernels from 4 ears of corn, cobs scraped of their milk and reserved (or use 4 cups frozen and thawed kernels)

Directions

1. Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
2. Drain all but about ¼ cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1½ cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
3. Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
4. Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

Brown-butter shrimp

Yield: 4 servings
Time: 15 minutes

Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil for a rich nutty flavor. Browned butter with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad.

Ingredients

• 2 tablespoons extra-virgin olive oil
• ⅓ cup blanched and roasted hazelnuts, chopped (see Tip)
• Salt and black pepper
• ¼ cup unsalted butter
• ½ cup finely chopped shallot (from 1 large shallot)
• 3 garlic cloves, minced
• 1 ½ pounds peeled, deveined large shrimp (tail on or off, your preference)
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• Baguette for serving

Directions

1. In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
2. Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
3. Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread.

Tip

If you are only able to find unroasted blanched hazelnuts, you can roast them on a sheet pan in a 375 degree oven until golden, about 10 to 15 minutes. Let them cool until you can handle them, then chop and proceed with the recipe.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.