5. Transfer the rolls to a cutting board, toasted sides up, and toast the remaining rolls in the same way with another 2 tablespoons of oil.
6. Use the same skillet over medium-high to heat the last 2 tablespoons of oil until it shimmers.
7. Add the halloumi to the skillet in a single layer and cook, undisturbed, for the first couple of minutes before occasionally flipping each slice until both sides are browned (about 4-6 minutes). Reduce the heat if the cheese is browning too quickly.
8. Remove the skillet from the heat. Brush the toasted sides of the rolls with the infused honey from step 1.
9. Lay the peach slices on the bottom halves of the rolls before topping with the halloumi and arugula.
10. Finish your sandwiches by placing the other halves of the rolls on top.
Yuzu Kosho Chicken Skewers With Grilled Pineapple
Yuzu Kosho Chicken Skewers With Grilled Pineapple
Courtesy Amy Kimoto-Kahn
By Amy Kimoto-Kahn, a fourth-generation Japanese American, personal chef and cookbook author based in Boulder, Colorado, who is behind the Japanese-inspired food blog easypeasyjapanesey. Serving size: 8-10 skewers
“Japanese-inspired dishes that incorporate fruit can be elegant, refreshing and perfect for a warm-weather holiday like Memorial Day or for summertime gatherings and barbecues with friends and family,” Kimoto-Kahn says. “Bold, citrusy and just the right amount of heat, these skewers balance savory grilled chicken with the sweetness of caramelized pineapple — a bright, crowd-pleasing dish perfect for summer grilling.”
INGREDIENTS
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons yuzu kosho (Japanese citrus-chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon mirin (a Japanese sweet rice wine)
- 1 tablespoon sake
- 1 tablespoon neutral oil
- 1 cup fresh pineapple chunks
- 8-10 bamboo skewers, soaked in water
- Red pepper, parsley and toasted sesame seeds to garnish
PRO TIP: You can substitute the yuzu kosho for a simple mixture of citrus and chili paste (1 teaspoon lime or lemon zest + 1 teaspoon lime or lemon juice + ½ teaspoon chili paste)
DIRECTIONS
1. Whisk the yuzu kosho, soy sauce, mirin, sake and oil in a bowl.
2. Toss the chicken in the marinade and refrigerate it for at least 30 minutes.
3. Thread the marinated chicken and pineapple chunks alternately onto skewers.
4. Grill the skewers over medium heat for 8-10 minutes, turning occasionally, until the chicken is charred and cooked through.
5. Garnish the skewers with finely chopped red pepper, parsley and toasted sesame seeds.
6. Serve your skewers at any temperature, though warm is ideal.
PRO TIP: After grilling, slide the chicken and pineapple off the skewers and pack them in a sealed container. Serve chilled or at room temperature with toothpicks or in lettuce cups for easy, mess-free bites.
Chili-Lime Pineapple and Honeydew Salad
Chili-Lime Pineapple and Honeydew Salad
Courtesy Joe Murphy
By the recipe developers at Christopher Kimball’s Milk Street. Serving size: 4-6
“This fragrant, almost savory fruit salad is so much better than just a bowl of halved grapes and blueberries,” says Martin. “We take the bracing combination of chili powder and lime typically sprinkled on mango and melon, a popular Mexican street snack, and add even more textures and flavors with crisp, crunchy jicama and spicy radish slices along with honeydew and pineapple.”
INGREDIENTS
- 3 cups (about 1 pound) fresh pineapple chunks (¾ to 1-inch pieces)
- 3 cups (about 12 ounces) honeydew chunks (¾ to 1-inch pieces)
- 4 small radishes, sliced about ⅛ inch thick
- 8-ounce chunk jicama (½ medium-size jicama), peeled and cut into 1-inch wedges and sliced crosswise about ⅛-inch thick
- ½ English cucumber, halved lengthwise, seeded and sliced about ⅛-inch thick
- 1 teaspoon grated lime zest, plus 2 tablespoons lime juice (more lime juice if needed)
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- ½ teaspoon chili powder, divided
- ¼ cup lightly packed fresh mint, torn
DIRECTIONS
1. Toss the pineapple, honeydew, radishes, jicama, cucumber, oil and lime zest and juice with 1 teaspoon of salt in a large bowl.
2. Cover the bowl and refrigerate it for at least 30 minutes or up to 1 hour, tossing a couple of times.
3. Taste the salad and season it with additional salt and lime juice if needed.
4. Toss in ¼ teaspoon of the chili powder and half of the mint.
5. Transfer the salad to a serving bowl.
6. Sprinkle the salad with your remaining ¼ teaspoon of chili powder and remaining mint.
PRO TIP 1: Martin recommends tossing the fruits and vegetables with the lime juice and olive oil about 30 minutes before you plan on serving. He also suggests keeping your salad on ice if you’re at a picnic: “The refreshing bite of melon and crunchy radish dusted with chili powder is even more enjoyable when it is ice cold.”
PRO TIP 2: Don’t forget to taste the salad after chilling because cold can blunt the flavor. In other words, the salad may require extra seasoning after chilling – even if the salt level tasted fine before refrigerating.
