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Holding on to Summer, for just a bit longer…

Holding on to Summer, for just a bit longer…

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The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.

But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.

After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.

The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.

The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.

Savory Salmon with Herbs, Sweet Rainbow Grilled Vegetables, Refreshing Watermelon and Feta Salad, and Roasted Zucchini Salad with Parmesan and Balsamic Greens are a few favorite recipes which capture the ethos of summer.

And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.

Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.

Savory Salmon with Fresh Herbs

Rainbow Grilled Vegetable Platter

Roasted Zucchini Salad with Parmesan and Balsamic greens

Watermelon Feta Salad

Fresh Mint and Basil from the Garden
The Ever-Ethereal Knockout Roses
French Lavender adored by Bumble Bees & Butterflies
Lavender + Mint Iced Tea
Golden Marigolds with their heavenly earthy scent

Musical Inspiration: “Harvest Moon” by Neil Young

Roasted Zucchini Salad with Parmesan and Balsamic Greens

Roasted Zucchini Salad with Parmesan and Balsamic Greens

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Sweet grilled zucchini is a delight and while wonderful on its own or as a side dish, on this salad it holds the starring role. It’s simple to make, healthy and qiuet delicious once caramelized after roasting.

Ingredients

2 large zucchini, sliced in 1/2 inch thick, 4 inch long pieces

1 Tablespoon extra virgin olive oil, plus more for serving

4 cups fresh arugula

Good quality Parmesan cheese

A handful of fresh mint

3-4 radish, thinly sliced

1 Tablespoon good quality Italian balsamic vinegar

Salt and pepper to taste

Preparation

Preheat oven to 425 degrees

Slice zucchini and dress with olive oil, salt, pepper, mixing to coat evenly

Arrange zucchini slices on a baking sheet, taking care not to overlap them (this will cause them to steam instead of getting golden brown).

Roast until the zucchini is tender and nicely browned and caramelized, 13 to 15 minutes.

Remove from the oven and let cool while you assemble the salad.

In a large serving plate, spread the arugula and some fresh torn mint leaves. Drizzle greens with olive oil and sprinkle with salt.

Layer cooked zucchini, shaved parmesan cheese, radish. You can also add or substitute crumbled feta or ricotta cheese.

Drizzle the salad with more olive oil and balsamic vinegar and season to taste with salt and fresh cracked black pepper.

Garnish with more mint leaves and serve.

Rainbow Grilled Vegetables

Rainbow Grilled Vegetables

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Grilled veggies are a delight with minimal preparation. All you need is fresh vegetables, good olive oil and salt and pepper. To take flavors to another level, add balsamic vinegar and fresh herbs to the marinade. Basil and rosemary work particularly nicely.

Simply prepare your favorite vegetables into sizes that are easy to grill and place in a bowel. Ad olive oil, balsamic vinegar and chopped fresh herbs and season with salt and pepper.

Grill until tender, brushing with the marinade as you cook the veggies. That’s it! For presentation sake, I went with these vegetables to achieve the rainbow effect. But feel free to make this your own by trying different vegetables and herbs. Grilled zucchini is wonderful! Portobello mushrooms are a nice vegetarian alternative to burgers. Grilled eggplant has summer written all over it, only second to sweet summer corn. And grilled lemons are just wonderful squeezed on anything. Easy, fund, healthy and delicious.

Ingredients

2 large zucchini or yellow squash, sliced to 1/2 inch pieces

2 red bell peppers, seeded and halved

1 bunch asparagus, trimmed

4 large carrots, cut in 3-4 inch long pieces

1 red onion, quartered

1/4 cup olive oil

4 tablespoons balsamic vinegar

A handful of fresh basil or rosemary, finely chopped

Preparation

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).

Place the vegetables in a large bowel, add olive oil, balsamic vinegar and herbs.

Season with salt and pepper and mix to incorporate marinade throughout.

Working in batches, grill the vegetables until tender and lightly charred, about 8 minutes for the bell peppers, yellow squash, zucchini, eggplant, mushrooms, carrots and onions; 4 minutes for the asparagus and green onions.

Drizzle vegetables with remaining marinade at the bottom of the bowl, arrange on a platter and serve warm or at room temperate.

Enjoy!

Gorgeous Grilled Zucchini, sweet and oh so savory.
Sweet Summer Corn simply grilled with salt.
Grilled Onions with a lovely char.
Watermelon Feta Salad

Watermelon Feta Salad

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The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully  and the fragrant mint takes the refreshing flavors to new levels of delight. 

This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables.  Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.

Ingredients

  • 2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
  • ½- ¾ cup cup feta cheese
  • ½ cup chopped fresh mint leaves, plus more for garnish.
  • 2 tablespoons olive olive oil, plus more for drizzling
  • 2 cups arugula (optional)
  • Kosher salt and pepper to taste

Preparation

  • Place watermelon chunks in a large bowl. 
  • Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed. 
  • Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
  • Transfer salad to a wide, shallow platter and spread out evenly. 
  • Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
  • Garnish with remaining herbs and serve immediately.

~Tip
Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.

Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!


The Perfect Burger Recipe

The Perfect Burger Recipe

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For years, I hosted a big Memorial Day BBQ, where the guest list was long, the flavors were bold, and the menu was all about the classics—burgers, hot dogs, grilled chicken, and veggies, alongside fresh salads and homemade pickles.

But the undisputed star of the feast? What friends light-heartedly call “The Naz Burger”—a simple, foolproof, and crowd-pleasing take on the classic American hamburger. Over time, I perfected it, though the real secret isn’t technique—it’s quality ingredients and restraint.

A great burger doesn’t need overcomplication. Good beef, Worcestershire sauce, salt, and pepper. That’s it. Four ingredients to burger bliss.

For the ultimate cookout experience, charcoal grilling is king. The deep, smoky char it lends to the meat is unbeatable. Sure, you can cook these on a gas grill or even a skillet, but if you want that authentic backyard barbecue magic, fire up the coals—you won’t regret it.

 

Pro Tips for the Perfect Burger

  • Fat is flavor – For the juiciest burger, use beef that’s at least 20% fat.

  • Keep it cold – Chill the meat until you’re ready to cook. Cold fat stays solid, creating a more flavorful, juicy burger.

  • Shape evenly – Form patties of uniform thickness to ensure even cooking—no one wants an overcooked edge and a raw center.

  • Indent for perfection – Press a small indentation in the center of each patty before cooking to prevent bulging on the grill.

  • Hands off the spatula – No matter what you’ve seen on TV, never press down on the burger while cooking. This only squeezes out the juices, drying out the meat and causing flare-ups.

  • Control the heat – If the burger is cooking too quickly, don’t panic—just move it to a cooler side of the grill for more even cooking.

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Ingredients

3 pounds ground chuck beef (20% fat)

3 teaspoons Worcestershire sauce

2 teaspoons kosher salt

1½ teaspoons ground black pepper

6 brioche or regular hamburger buns



Preparation

    1. Preheat the grill – Start a charcoal fire or preheat a gas grill to medium-high heat.

    2. Mix the ingredients – In a large bowl, gently mix the Worcestershire sauce, salt, and pepper into the beef using your hands. Be careful not to overwork the meat, which can make the burgers tough.

    3. Form the patties – Shape the meat into 4-inch diameter, ¾-inch thick patties. As you form them, press the top and sides to ensure they hold together without being too compact. Rotate and cup the meat gently until a firm but tender patty forms.

    4. Indent the center – Using your thumb, make a small indentation in the center of each patty to prevent them from puffing up during cooking. (The patties will resemble a slight donut shape.)

    5. Grill the burgers – Place the patties on the hot grill and cook without moving them for 3–4 minutes. Flip using a spatula and cook for another 3–4 minutes for medium doneness.

    6. Rest and toast – Remove the burgers from the grill and let them rest for a few minutes while you toast the buns on the grill.

    7. Assemble and serve – Top with your favorite condiments and toppings, then serve immediately

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Herb & Citrus Chicken Skewers with Mint-Basil Sauce

Herb & Citrus Chicken Skewers with Mint-Basil Sauce

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Legend has it Kabab was invented by medieval soldiers who used their swords to grill meat over open-field fires. But mostly likely cooking pieces of meat over a flame has been around since humans began cooking with fire.

There are cultural variations to skewered food around the world: En Brochette as in the French technique, Satay of Malaysian or Indonesian origin , Souvlaki of Greece, Yakitori of Japan (which literally means “burnt chicken”),  Espetada of Portugal and my personal favorite Shish Kabab from Iran and surrounding Middle East countries- just to name a few.

It is a simple and practical way to cook and I want to share one of my favorite recipes with you. You can either grill these over fire or bake in the oven. Either way you end up with a tasty and juicy chicken. Drizzle it with my mint-basil sauce and you have a flavor explosion to boot!

The Ingredients:

For Chicken Skewers:
1 lb boneless chicken breast, cut into 1 – 1 1/2 inch cubes
1 red, green and yellow bell pepper each, cut into 1 inch cubes
1 large red onion, cut into 1 inch cubes
3 cloves garlic, finely chopped
4 tablespoons olive oil
1-2 tablespoons lemon zest
Juice of 1-2 lemons
1/2 – 1 teaspoon red chili flakes (adjust to taste)
1 teaspoon honey
2 tablespoons chopped rosemary
1 tablespoon chopped lemon thyme (use 1/2 tbls regular thyme as an alternative)

For Basil Mint Sauce:
2 1/2  cups fresh mint leaves
1 cup fresh basil leaves
1 cup cooked green peas
2 cloves garlic
2-3 tablespoons red wine vinegar
1/2 – 1 teaspoon red chili flakes
6 tablespoons olive oil (plus more if needed)
Salt + Pepper

Directions:
Prepare marinade.
Combine olive oil, lemon zest, lemon juice, honey, garlic, rosemary, thyme and red chili flakes in a bowl.
Add chicken, add salt + pepper and mix so marinade coats chicken evenly.
Marinade over night if possible, if not 2-3 hours prior to cooking is fine too.
Cut peppers and onions into approximately 1 inch pieces.
Thread chicken and veggies on skewers and alternate for beautiful color pattern.
Make sure skewers are not too tightly packed so everything cooks evenly.
If using wooden skewers, soak them in water prior to cooking so they don’t catch on fire.
Once you have everything on the skewers bake in a 375 degree over for approximately 25 minutes, turning skewers over every 10 minutes or so.
If grilling, keep on the flame until golden brown and cooked through, turning skewers occasionally (approximately 10 minutes total).

For the sauce- combine mint, basil, peas, red wine vinegar, red chili flakes, S+P in a food processor.
Pulse a couple of times for a rough chop.
Pulse a few more times while simultaneously pouring in olive oil.
You can add water for a thinner consistency depending on preference.

Serve drizzled with green sauce and a splash of lemon juice and enjoy on top of salad or rice.